Grilled Chicken Caprese Sandwich
If there’s one thing I love, it’s summer.
And grilling.
Oh, and allllll of the melty cheeses.
So this Labor Day, keep the grilling season going by combining all three of my favorite things with this easy and delicious Grilled Chicken Caprese Sandwich.
Whee!
here’s what you’ll need
thin chicken breast
baguette
roma tomatoes, thinly sliced
pesto
mozzarella
arugula
reduced balsamic drizzle
extra virgin olive oil
Italian seasoning
salt
pepper
here’s what you’ll need to do
Preheat grill to medium high.
Drizzle both sides of your chicken with extra virgin olive oil and generously season with salt, pepper, and Italian seasoning.
Place chicken on preheated grill.
Cook for 4 to 5 minutes, then flip.
Grill for another 4 to 5 minutes, or until chicken is cooked through, layering slices of mozzarella on top of each piece of chicken with about 2 minutes of cook time left, and then closing the grill lid.
Pro Tip: Chicken needs to come to an internal temperature of at least 165 degrees.
Remove chicken from grill and let rest for about 5 minutes.
Meanwhile, cut baguette in half and drizzle with extra virgin olive oil.
Lay bread on the grill, cut side down, until it gets toasted and golden. This should only take a minute.
Remove baguette from the grill, and place on a plate.
Slather toasted baguette with pesto before topping with a piece of grilled chicken, tomato slices and a handful of arugula.
Sprinkle arugula with salt and pepper, and drizzle with extra virgin olive oil and reduced balsamic.
Top with another piece of toasted bread slathered in pesto, and enjoy!
Good To Know: I had initially planned to use heirloom tomatoes and a gooey, unctuous burrata cheese in this recipe, but sometimes we have to go with what we can get (Montana, amiright?) - so don’t be afraid to substitute those ingredients if you find they’re available in your neighborhood.
That said, unlike the mozzarella, you’ll want to add the burrata after the chicken has cooked and is cooling instead.