Chicken Caprese Sandwich

Ingredients

• 60 ml, divided, plus more for drizzlingextra virgin olive oil
• 5 mlfresh parsley, minced
• ½lemon, juiced
• to tastekosher salt and freshly ground black pepper
• 2skinless, boneless chicken breasts
• 284 g (10 oz)sourdough loaf (rosemary-flavoured, if using), cut in half lengthways
• 227 g (8 oz)fresh mozzarella, sliced into 6 mm rounds
• 10–12 medium, about 312 g (11 oz)Campari tomatoes
• 6 g (¼ cup)fresh basil leaves
• to tastebalsamic vinegar or balsamic glaze

Instructions

1. 1

   Season the chicken

   In a medium bowl, mix 30 ml of the olive oil with the parsley, lemon juice, salt and pepper. Add the chicken and turn to coat, then leave it at room temperature.

2. 2

   Grill the chicken

   Heat an outdoor grill to high, or heat a grill pan on the hob over a medium-high heat. Discard the marinade, place the chicken on the grill or pan and season with more salt and pepper. Cook for about 3–4 minutes, turn, then cook for another 3 minutes or until grill marks form. On an outdoor grill, turn off one side, move the chicken to that side and cover. On the hob, reduce the heat to medium and cover. In either case, cook until the chicken reaches an internal temperature of 85°C (185°F). Slice the chicken and set aside.

3. 3

   Toast the bread

   While the chicken cooks, drizzle 15 ml of olive oil over each cut side of the bread and grill until lightly browned.

4. 4

   Build the sandwiches

   Cut each bread half into 3 slices. Top each slice with 3–4 slices of chicken, a few slices of mozzarella and tomato slices. Drizzle with olive oil and balsamic vinegar or glaze, add the basil, season with more salt and pepper, and serve.

What is a chicken Caprese sandwich?

Caprese is an Italian salad traditionally built around tomatoes, mozzarella and basil. This American-style sandwich borrows those ingredients and adds grilled chicken and toasted sourdough.

The combination works because the juicy tomatoes and fresh basil cut through the rich mozzarella, while lemon-seasoned chicken makes it a more substantial meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 613 calories, 34g protein, 47g carbs, 32g fat.

The sourdough and tomatoes provide most of the carbohydrates, while the chicken supplies much of the protein. Olive oil and mozzarella contribute much of the fat. Balance the plate with a green salad or extra vegetables alongside the sandwich.

Choosing the ingredients

Fresh mozzarella: Its mild flavour and soft texture suit the tomatoes and basil. Slice it evenly so it sits neatly on the bread.

Tomatoes and basil: Ripe Campari tomatoes bring juiciness, and fresh basil adds a fragrant finish. Add both after grilling to keep their fresh character.

Getting the chicken right

The brief oil, parsley and lemon coating seasons the chicken before it goes on the grill. Turn the breasts after 3–4 minutes, then cook for another 3 minutes before covering to finish.

Use a thermometer to check the thickest part of the chicken. The recipe specifies an internal temperature of 85°C (185°F); rest the chicken briefly before slicing so it is easier to layer.

Toasting the sourdough

Oil the cut sides of the bread and grill them until lightly browned. This gives the sandwich a crisp surface and helps the bread stand up to the juicy toppings.

Keep an eye on the bread as it grills; it needs only light browning, not a hard crust.

Layering and finishing

Put the chicken, mozzarella and tomato on the toasted bread, then finish with olive oil, balsamic and basil. A little salt and pepper at the end brings the fresh toppings into focus.

Balsamic vinegar gives a sharper finish, while balsamic glaze is thicker and sweeter. Add either sparingly so it does not overwhelm the other ingredients.

What to serve alongside

Serve the sandwiches straight away while the bread is warm and the chicken is freshly grilled. A simple green salad or grilled vegetables make an easy accompaniment.

If you want a heartier plate, add a side of roasted potatoes. Keep the side lightly seasoned so the basil, tomato and balsamic remain prominent.

Recipe notes & tips

• Pat the chicken dry before coating it so it browns well on the grill.
• Use a meat thermometer in the thickest part of a breast to check doneness.
• Slice the mozzarella and tomatoes to a similar thickness for easier layering.
• Grill the bread cut-side down until lightly browned, checking it often.
• Add the basil just before serving to keep its colour and aroma fresh.

Variations

• Use ciabatta: Swap in a sturdy ciabatta loaf and grill its cut sides in the same way.
• Add rocket: Tuck a handful of peppery rocket into each sandwich just before serving.
• Use grilled aubergine: Replace some of the chicken with grilled aubergine slices for a meat-free take.
• Try pesto: Spread a thin layer of basil pesto over the toasted bread for a more pronounced herb flavour.
• Choose balsamic glaze: Use the thicker glaze when you want the balsamic topping to cling to the ingredients.

Common mistakes to avoid

• Skipping the thermometer: Check the thickest part of the chicken so you know when it reaches the recipe’s specified temperature.
• Crowding the grill pan: Cook the chicken with enough room around each breast for it to brown rather than steam.
• Over-toasting the bread: Grill only until lightly browned, or the bread may become difficult to bite through.
• Adding toppings too early: Assemble shortly before serving so the tomato juices do not soften the bread.
• Using too much balsamic: Drizzle lightly so its acidity or sweetness does not mask the mozzarella and basil.

How to store

Store leftover chicken separately from the bread and fresh toppings in covered containers in the fridge for up to 3 days. Reheat the chicken until hot, toast fresh bread, then assemble with freshly sliced tomato, mozzarella and basil.

Frequently asked questions