Description
This chicken caprese sandwich is a fresh, Italian-inspired sandwich made with juicy pan-seared chicken, homemade focaccia, basil pesto mayo, ripe tomatoes, and fresh mozzarella. It’s fresh, satisfying, and perfect for summer lunches, picnics, or an easy Italian-inspired dinner.
Ingredients
For the chicken:
4 small skinless chicken breasts (about 600g / 1.3 lb), butterflied
1-2 tbsp (15-30 ml) extra-virgin olive oil
1 tsp Italian seasoning
Sea salt, to taste
Freshly ground black pepper, to taste
For the sandwich:
4 portions Italian bread (about 400g / 14 oz total), focaccia, ciabatta, sourdough, panini all work well
1/2 cup (125 ml) homemade basil pesto, or use your favorite store bought pesto
1/2 cup (125 ml) mayonnaise
1 cup (30g) fresh arugula
Small handful fresh basil leaves
1-2 ripe tomatoes, sliced
250g (8 oz) fresh mozzarella, sliced
Balsamic glaze, for serving (optional)
Extra-virgin olive oil, for drizzling
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Prepare the chicken
In a bowl, mix olive oil and Italian seasoning. Add the chicken and coat well. Season with salt and pepper.
2. Cook the chicken
Heat a large pan over medium heat. Cook the chicken for 4–6 minutes per side, or until golden and cooked through (internal temperature should reach 73°C / 165°F).
Chef’s Tip: Cooking time may vary depending on the thickness of your chicken. Thicker pieces will need a little longer, while thinner cutlets will cook more quickly.
Remove from the pan and let the chicken rest for a few minutes, while you prepare the sandwich.
Chef’s Tip: Letting the chicken rest keeps it juicy — slicing too early will dry it out.
3. Make the pesto mayo
In a small bowl, mix the pesto and mayonnaise until smooth.
4. Assemble the sandwiches
Spread pesto mayo on the bread. Layer with arugula, basil leaves, chicken, tomato, and mozzarella.
5. Finish and close
Drizzle with olive oil and balsamic glaze (if using). Season lightly, then top with the second slice of bread.
6. Serve and Enjoy
Slice in half if desired and serve immediately.
Notes
Storage Instructions
Fridge: Best enjoyed fresh. Once assembled, wrap tightly and refrigerate for up to 4 hours. Store cooked chicken separately for up to 3 days.
Make Ahead: Cook the chicken and make the pesto mayo up to 2–3 days ahead. Assemble just before serving.
Picnic Tip: Layer with drier ingredients closest to the bread, wrap tightly in parchment or foil, and keep chilled until serving.
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 1062
- Sugar: 5.9 g
- Sodium: 1729.7 mg
- Fat: 49.8 g
- Carbohydrates: 56.3 g
- Protein: 92.7 g
- Cholesterol: 221.4 mg
