Toasted Chicken Caprese Sandwich

Sliced sandwich with grilled chicken, mozzarella, tomato, spinach & pesto on crusty bread. Basil beside on wooden surface.

Toasted Chicken Caprese Sandwich

Juicy chicken, pesto mayo, tomatoes, and melty burrata on a crusty baguette—this easy chicken caprese sandwich is ready in 30 minutes and perfect for sharing.

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Sandwich

American, Italian

4 large or 6 moderate portions

489 kcal

Equipment

Ingredients

1 pound thin-sliced chicken breast, (or halve whole breasts lengthwise)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
olive oil, (for cooking the chicken)
⅓ cup prepared basil pesto
¼ cup light mayonnaise
1 crusty baguette, (12-16 ounces)
8 ounces burrata cheese, (or fresh mozzarella for a less messy sandwich)
2 ripe tomatoes, sliced thick
Fresh basil leaves, (about 12-15 leaves)
2 handfuls baby spinach, (or arugula)
1-2 tablespoons balsamic glaze
extra virgin olive oil, for drizzling

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment or foil for easy cleanup.
Pat the chicken breasts dry. Season both sides with garlic powder, Italian seasoning, salt, and pepper. Heat a drizzle of olive oil in a large skillet over medium heat. Cook the chicken for 2-3 minutes per side, or until it reaches 165°F internally. Remove to a plate.

Preheat your skillet properly to give you that golden color instead of pale, underwhelming chicken. (Add oil to a cold non-stick skillet to preheat. For a stainless skillet, preheat first then add oil.)

In a small bowl, mix together the pesto and light mayo.
Slice your baguette in half lengthwise and place cut sides up on the baking sheet. If the baguette is too long to fit on a baking sheet, cut in half across.

If your loaf is thick, scoop out a bit of the interior to create a “boat" to help keep everything in place when you assemble.

Spread the pesto-mayo mixture generously on the bottom half. Layer on the greens, chicken cutlets, tomato slices, and fresh basil leaves. Tear the burrata into generous chunks and distribute over the top half of bread. Drizzle the burrata with balsamic glaze and olive oil. (Do not close the sandwich yet.)
Place the baking sheet into the oven for 5-10 minutes, until the bread is lightly toasted and the cheese is melty.
Remove from oven and carefully flip the top half over onto the bottom half. Cut into 4-6 portions and serve immediately.

Notes

Storage – This sandwich is best enjoyed fresh, but you can wrap leftovers tightly or store in an airtight container. Enjoy within 1–2 days.
Reheating – Reheat in the oven to bring back that crisp texture (skip the microwave).

Nutrition

game day, oven, stove top

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