Chicken Caprese Sandwich

There was a cool restaurant my husband and I would go to in Philadelphia that made an amazing Caprese chicken sandwich. And when I popped into Starbucks one day, I noticed a chicken Caprese sandwich in the glass bakery display that was offered in one of two ways – panini-style or ciabatta.

This got me inspired. I am a huge fan of the classic Caprese Salad and Caprese recipes like Caprese Pesto Pasta Salad, Burrata Caprese, and Pizza Caprese.

Why I love this recipe:

• Packed with summer flavors: It’s the perfect trifecta of textures and flavors. Summer fresh tomatoes delicately seasoned in a quick balsamic drizzle, vibrant fresh basil, soft and creamy mozzarella.
• Great way to use leftover chicken: If you have leftover chicken (like my bone-in chicken breasts)in the fridge and you can just purchase a loaf of fresh bread and create this tomato mozzarella chicken sandwich at home.
• Easily customizable: The beauty of a homemade chicken Caprese sandwich is the endless number of customizations. With a simple swap of ingredients or cooking techniques, you can have an easy chicken sandwich that suits your needs.
• Quick & Easy to make: No matter which direction you choose, this summer-inspired sandwich is ready in under 30 minutes! Fresh and homemade at its finest.

Ingredients

This open-faced chicken Caprese sandwich recipe is made with just a few simple ingredients including tomatoes, kosher salt, black pepper, lemon juice, balsamic vinegar, bread, mayo, chicken breasts (leftover or grilled), fresh basil leaves, and fresh mozzarella.

• Tomatoes: Fresh juicy tomatoes are in their peak season during the summer months (late July – August). If I am making this sandwich over the summer, I like to seek out juicy red tomatoes at the farmers market.
  However, with modern food sourcing, tomatoes are easily available at the supermarket all year long. That’s when I go for Campari tomatoes. These are about medium-size, always pleasantly plump and available throughout the year. The number of tomatoes you’ll need depends on the size of the slices of bread so adjust it accordingly.
• Bread: This is more about personal preference more than anything else. I loved serving it on sliced whole wheat bread, but it is particularly enjoyable on ciabatta rolls (sliced in half), sourdough or even rosemary focaccia.
• Mayo: Although the mayo is optional, I highly recommend it. The mayo adds an extra dose of tangy flavor and truly rounds out the fresh mozzarella chicken sandwich. Vegan, Avocado Oil or Regular Mayo all work wonderfully.
• Chicken Breasts: You will need two breasts for four sandwiches. Since I am a lover of easy chicken recipes, I always have some sort of leftover chicken in the fridge. I used the bone-in chicken breasts I baked the day before and simply sliced them into 1-inch strips. We will discuss grilled chicken in a bit. You can use chicken thighs instead of chicken breasts as well.
• Fresh Basil: Basil is another ingredient at its peak during the summer. My husband and I grow basil in the backyard as soon as the warm weather begins, but during the cold winter months, I purchase fresh basil from the grocery store. If you’re lucky, purchase the potted basil plants, place them in a container and keep it on your windowsill or kitchen counter, then water them every few days to keep them growing.
• Fresh Mozzarella: Delicious, creamy, soft fresh mozzarella is the good stuff and beats any pre-shredded or block variety. The fresh cheese comes in ball form or sliced. Look for it in the cheese section of your grocery store.

Do I have to grill the chicken?

If you prefer grilled chicken, you can certainly grill the chicken on an outdoor or indoor grill, depending on the time of year. I love serving this sandwich as soon as the weather warms up. It is a great recipe for your Memorial Day cookout menu.

During the summer months, I love using the grilled chicken method because the grill does all the work for me. I can grill the chicken, leave it to rest while I prep the remaining ingredients, then assemble and pop it on the grill for just a few minutes until the cheese is melted. 

Grilling the bread on the grill or grill pan gives these open-faced sandwiches a great contrast with a crunchy texture. Plus, it gives me a reason to not turn on my oven.

How to make:

This balsamic chicken mozzarella sandwich can be made in one of two ways – with leftover chicken or grilled chicken.

With Leftover Chicken

1. Preheat the oven and season the tomatoes. Set your oven to 350 degrees F. Slice the tomatoes into ½ inch slices (serrated knife preferred), layout on a large plate (or a bowl), sprinkle all over with the salt and pepper, then drizzle with lemon juice, olive oil, and balsamic vinegar.
2. Assemble the sandwiches. Lay the slices of bread out on a baking sheet, then spread with mayo. Top with slices of tomato, sliced chicken, a few fresh basil leaves and 2-3 slices of fresh mozzarella cheese.
3. Bake! Place in the oven and bake for 10 minutes, or until the cheese is melted. (Additionally, broil it for 1-2 minutes to crisp the cheese). Garnish with a few more fresh basil leaves and serve. Optionally, if you have some, drizzle it with balsamic glaze and sprinkle it with Maldon sea salt.

With Grilled Chicken

To make Grilled Chicken Caprese Sandwich:

1. Preheat the grill. Light a grill to high heat or preheat an indoor grill pan to medium-high heat.
2. Season and cook the chicken. Pat the chicken breasts dry with paper towels, then drizzle the chicken breasts with olive oil and season with salt and pepper. Add the chicken to the grill or grill pan and cook for 5-6 minutes on each side, or until the temperature registers 165 degrees F on an instant-read thermometer when placed in the thickest part of the breast without touching the bone.
3. Rest the chicken and prep the tomato salad. Transfer the chicken to a plate, tent with aluminum foil, and rest for 5-10 minutes. Toast the bread, if preferred, while you prep the tomato salad.
4. Slice the chicken and assemble the sandwiches. Slice the chicken into 1-inch thick slices. Spread each slice of bread with mayo, then top with seasoned tomatoes, sliced chicken, fresh basil leaves and 3-4 slices of fresh mozzarella.
5. Grill! Place the open-faced sandwiches back on the grill and grill for 3-4 minutes or until the cheese is melted. (Alternatively, you can simply enjoy it without grilling at the end but melted mozzarella cheese on top makes it delicious.) Garnish with a few more fresh basil leaves, and enjoy.

Can I make it ahead?

If you want to prep ahead, feel free to grill (or bake) the chicken ahead of time – just as I did with my leftover chicken. Then all that’s left to do on the day you are going to serve is assemble the sandwiches and pop it in the oven to melt the cheese. 

For that very reason, this Caprese sandwich with chicken is one of my favorite 15-minute weeknight dinners that I make during the warmer months.

Variations:

Part of the reason I love this sandwich so much is because of the endless number of variations. Simply swap out one or two ingredients and you have a completely new meal. Some of my favorites include:

• Swap mayo with pesto: I was inspired by Carrabba’s caprese sandwich with chicken and substituted the mayo for the same amount of pesto vinaigrette. It really highlights the basil flavor.
• Mix pesto & mayo: Two of my favorite condiments in one. Simply combine 2 Tablespoons each pesto and mayo, then spread as directed.
• Use marinated chicken: If you have time to plan a little bit in advance, you can use my Greek Yogurt Chicken Marinade to make even more flavorful chicken. I usually use this recipe during the summer months when we have the grill on.
• Use ciabatta instead of whole wheat: The Starbucks chicken caprese is made with ciabatta bread, so I like to change up the bread whenever I get a chance. You will need one large loaf (cut in half, then sliced down the middle lengthwise) or 2 rolls (sliced in half lengthwise) to make 4 open-faced sandwiches.
  Alternatively, if you are using ciabatta bread, you can press it in a panini press and turn it into a warm Caprese chicken panini.
• Use sourdough bread: Use 4 thick slices (about ½-1 inch) of sourdough bread to make the sandwiches
• With Rosemary Focaccia: The subtle hint of rosemary drives home that herby flavor. You will only need half of a whole focaccia loaf. Simply cut the whole loaf into quarters, then cut two squares in half lengthwise to get 4 pieces. Reserve the remaining bread for your favorite sandwich recipes.
• Make it with buffalo mozzarella: Buffalo mozzarella is made from buffalo milk rather than cow’s milk. If you are feeling extra fancy, buffalo mozzarella provides another layer of flavor and creamier texture. Look for it in specialty Italian markets.

What To Serve it With / What Goes with Caprese?

This easy Italian-inspired chicken tomato basil sandwich goes well with a simple green salad like Boston Lettuce Salad or Cold Asparagus Salad or any of your favorite salad recipes.

Carrabba’s serves it with cucumber tomato mozzarella salad which is a nice highlight to summer fresh tomatoes. But a simple healthy cucumber salad or a simple side salad recipe are great options.

On those warm summer nights when the weather is just right, I love to enjoy it with a crisp glass of white wine.

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Chicken Caprese Sandwich Recipe

4.67 from 3 votes

By: Aysegul Sanford

Yields4 sandwiches

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Chicken Caprese Sandwich is layered with chicken, tomatoes, basil, and mozzarella. Serve it open-faced or as a sandwich with leftover or grilled chicken for an easy and quick sandwich that you can make for your family.

Ingredients 

1x2x3x

For The Caprese Salad:

• ▢ 6-8 medium-sized tomatoes, preferably Campari tomatoes
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon balsamic vinegar
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon kosher salt
• ▢ ¼ teaspoon black pepper

For The Sandwich:

• ▢ 4 slices of bread, or ciabatta loaves
• ▢ 4 tablespoons vegan mayonnaise or regular mayo, optional
• ▢ 4 cooked chicken breasts, sliced into strips *or you can grill the chicken (recipe below)
• ▢ ¼ cup fresh basil leaves, torn
• ▢ 6 oz. fresh mozzarella, 2-3 slices of cheese per each slice of bread

If you are grilling the chicken:

• ▢ 4 bone-in chicken breasts, 14 – 15 oz. each
• ▢ 8 teaspoons olive oil
• ▢ 1 ½ teaspoon kosher salt
• ▢ ½ teaspoon black pepper, freshly ground

Instructions 

To Make It In The Oven:

• Preheat the oven to 350 degrees F.
• Slice tomatoes in ½ inch thick slices. Lay them out on a large plate. 
• Season with salt and pepper. Drizzle with lemon juice and balsamic vinegar.
• Lay the slices of bread on a baking sheet. Spread each slice with one tablespoon of mayo.
• Top it off with slices of tomatoes, a few leaves of fresh basil, sliced chicken, and 3-4 slices of fresh mozzarella.  
• Bake for 10 minutes or until the cheese is melted. 
• Garnish with fresh basil and serve.

To Make It On The Grill

• Light a grill set to high or prepare a grill pan on the stove and heat to medium-high heat.
• Drizzle chicken breasts with olive oil and season with salt and pepper.
• Add the chicken to the grill or grill pan. Cook 5-6 minutes on each side or until it registers 165 degrees F when a thermometer inserted into the thickest part of the breast.
• Transfer the chicken on to a plate, cover with aluminum foil, and let it sit for 5-10 minutes. Slice in 1-inch thick slices. Set aside.
• Meanwhile, toast the bread on the grill (if preferred).
• Slice tomatoes in ½ inch thick slices. Lay them out on a large plate. Season with salt and pepper. Drizzle with lemon juice and balsamic vinegar.
• Spread each slice of bread with one tablespoon of mayo.
• Top it off with slices of tomatoes, sliced chicken, a few leaves of fresh basil, and 3-4 slices of fresh mozzarella.  
• If preferred, put it back on the grill and grill until the cheese is melted, 3-4 minutes.
• Garnish with fresh basil and serve.

Notes

Variations:

What I love the most about this sandwich recipe is that it can be made in several different ways. Here are a few ideas:

• Swap mayo with pesto: I was inspired by Carrabba’s caprese sandwich with chicken and substituted the mayo for the same amount of pesto. It really highlights the basil flavor.
• Mix pesto & mayo: Two of my favorite condiments in one. Simply combine 2 Tablespoons each pesto and mayo, then spread as directed
• Use ciabatta instead of whole wheat: The Starbucks chicken caprese is made with ciabatta bread, so I like to change up the bread whenever I get a chance. You will need one large loaf (cut in half, then sliced down the middle lengthwise) or 2 rolls (sliced in half lengthwise) to make 4 open-faced sandwiches.Alternatively, if you are using ciabatta bread, you can press it in a panini press and turn it into a warm caprese chicken panini.
• Use sourdough bread: Use 4 thick slices (about ½-1 inch) sourdough bread to make the sandwiches
• With Rosemary Focaccia: The subtle hint of rosemary drives home that herby flavor. You will only need half of a whole focaccia loaf. Simply cut the whole loaf into quarters, then cut two squares in half lengthwise to get 4 pieces. Reserve the remaining bread for your favorite sandwich recipes.
• Make it with buffalo mozzarella: Buffalo mozzarella is made from buffalo milk rather than cow’s milk. If you are feeling extra fancy, buffalo mozzarella provides another layer of flavor and creamier texture. Look for it in specialty Italian markets.

Nutrition

Calories: 997kcal | Carbohydrates: 18g | Protein: 104g | Fat: 54g | Saturated Fat: 15g | Cholesterol: 296mg | Sodium: 2188mg | Potassium: 982mg | Fiber: 2g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 5mg | Calcium: 304mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sandwiches

Cuisine: Italian

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This post was originally published in March 2016. It has been updated with new photos and information with a few minor changes to the recipe in June 2021.