Chicken Caprese Sandwich
Grilled rosemary bread is a delicious base for this grilled chicken caprese sandwich featuring fresh buffalo mozzarella, basil, farmer's market tomatoes, and a balsamic reduction.
Prep Time 10 minutes
Cook Time 6 minutes
extra virgin olive oil
divided, plus more for drizzling
kosher salt and freshly ground black pepper
boneless chicken breasts
loaf of sourdough bread
I used rosemary flavored, cut in half lengthwise
log fresh mozzarella cheese
sliced into ¼ inch rounds
medium size or campari tomatoes*
about 11 ounces
fresh basil leaves
balsamic vinegar or balsamic glaze
Mix 2 tablespoons of extra virgin olive oil, parsley, lemon juice and salt and pepper in a medium size bowl. Add the chicken breasts and and turn to coat and let the chicken stand at room temperature.
Light a grill and set to high or prepare a grill pan on the stove and heat to medium high heat. Discard the marinade and add the chicken to the grill or pan and season with more salt and pepper. After about 3-4 minutes, turn the chicken breasts. Cook for another 3 minutes or until nice grill marks form. If on the grill, turn off one side of the grill and move chicken to that side, cover and cook until chicken has an internal temperature of 185 degrees. If on the stove, reduce the heat to medium, cover and cook until chicken has an internal temperature of 185 degrees. Slice the chicken and set aside.
While chicken is cooking, drizzle 1 tablespoon of olive oil to each cut side of the bread and grill until lightly browned.
Cut the bread into 3 slices for each half. Layer each slice with 3-4 slices of chicken, a few slices of mozzarella cheese and top with tomato slices. Drizzle with olive oil, balsamic vinegar or glaze and top with basil leaves. Season with more salt and pepper and serve.
*During the winter months, I choose medium-size campari tomatoes that I find at Costco. They seem to pack the most flavor, are sold in clusters clinging to the vine and are reminiscent of the sweetness of summer.