I’ve always considered my sandwich game to be quite strong. This is especially true for breakfast sandwiches and hamburgers, but also true for what I consider specialty sandwiches like this Chicken Caprese Sandwich. Is this a sandwich that you would toss together everyday? Probably not. But for special occasions, it’s a really fun one!
Let’s dive in and make a delicious chicken caprese sandwich which can be great for lunch or dinner!
What is chicken caprese?
Caprese is a very classic Italian salad which at its most basic is just fresh tomatoes, basil, and fresh mozzarella. Of course, there are many variations of the caprese salad (probably hundreds), but chicken caprese is one of the most popular.
Chicken caprese usually includes a fried or grilled chicken breast that is topped with the tomato, cheese, and basil. Sometimes it might include olives or balsamic vinegar as well.
I use the chicken caprese as a base for my chicken caprese sandwich but it can be eaten on its own as well.
What is the balsamic glaze?
You can buy pre-made balsamic glaze in the store these days in little squeeze bottles, but it’s cheaper to make it at home. Just add balsamic to a pot with sugar (I use a ratio of 2-1) and then simmer it for a few minutes until it coats a spoon.
Remember that the glaze will thicken A LOT as it cools so it should seem thinner than you want when you are cooking it and it will thicken and be perfect.
You can use this glaze on so many things. It’s great on salads, sandwiches, and even ice cream!
How to cook the chicken for these sandwiches
You could fry the chicken for these sandwiches if you wanted them to be very crispy. To keep it simple though, I pan-seared mine by seasoning the chicken cutlets (sliced thin) and then cooking them in a skillet with some olive oil.
For seasoning, I just used salt, pepper, and garlic powder.
These chicken cutlets will cook very quickly. They probably only need 4-5 minutes per side to be done.
Then you can top them with some fresh mozzarella and cover the skillet so the cheese melts. Be careful when melting fresh mozzarella. You want it lightly melted but if you overheat it, it’ll just dissolve and fall apart.
Good toppings for chicken caprese sandwiches
I would recommend a few toppings for this sandwich beyond the cheese and balsamic glaze.
For starters, you have to have tomatoes and basil. I stirred together a little salad that has both in it and used that as my main topper for the sandwiches.
Also, I added some baby arugula and some mayonnaise to my sandwiches, but those are optional I would say.
Substitutions
The core pieces of a caprese are necessary for this sandwich but you could change up the protein with seared pork tenderloin or even a sturdy mushroom.
Also, you could chop up the ingredients more and make a wrap out of it instead of a sandwich.
Leftovers
Leftovers are a bit tough for this sandwich. I wouldn’t recommend keeping a whole sandwich in the fridge. It’s best warm. If you have leftover chicken cutlets, you can keep them for a few days and heat them up with some cheese for a fresh sandwich.
Chicken Caprese Sandwich
Ingredients
- 4 4 oz. chicken cutlets, thin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil, for cooking
- 1 cup baby arugula
- 4 tablespoons mayonnaise
- 4 slices fresh mozzarella
- 4 Rolls or Buns
Tomato Salad
- 1 cup cherry tomatoes, chopped
- 2 tablespoons fresh basil, minced
- 1 tablespoon olive oil
- Salt and pepper
Balsamic Glaze:
- ½ cup balsamic vinegar
- ¼ cup sugar
Instructions
To Make Glaze
- Add balsamic vinegar and sugar to a small pot over low heat. Stir to dissolve sugar. Bring to a low simmer and simmer for 3-4 minutes until the liquid lightly coats the back of a spoon.
- Remove glaze from heat and let cool. It will thicken as it cools.
For Tomato Salad:
- Chop tomatoes and add to a bowl with basil, olive oil, salt, and pepper. Let sit until ready to make sandwichers.
For Chicken:
- Season chicken cutlets with salt, pepper, and garlic powder. Heat a large skillet over medium-high heat.
- Add olive oil to skillet and then add chicken cutlets. Let chicken cook for 4-5 minutes per side or until cooked through.
- Top each chicken cutlet with a slice of fresh mozzarella and cover skillet. Remove from heat to gradually melt the cheese. You don't want it super melted or the mozzarella will break down.
To make a sandwich:
- Toast bun and add a smear of mayo to the bottom bun. Top with a little arugula.
- Add hot chicken cutlet to the arugula and top with tomato salad.
- Drizzle with balsamic glaze and add top bun. Serve immediately while warm.
