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These Grilled Chicken Caprese Sandwiches have everything you love about a caprese salad piled onto a toasted kaiser roll with grilled chicken and pesto. Fresh mozzarella, ripe tomatoes, basil, and a drizzle of balsamic glaze come together in under 30 minutes. This is exactly what summer lunch should look like.
Summer and caprese belong together. Fresh tomatoes, mozzarella, basil, balsamic, it’s one of those combinations that just works and has worked forever and will continue to work long after food trends come and go.
This sandwich takes everything I love about a caprese salad and puts it between 2 halves of a toasted kaiser roll with grilled chicken and pesto. It’s the kind of lunch that makes you feel like you’re sitting at a cafe somewhere in Italy even if you’re actually just standing at your kitchen counter eating over the sink.
Why You’ll Love These Grilled Chicken Caprese Sandwiches
- It’s ready in under 30 minutes. Grilled chicken, toasted kaiser rolls, fresh mozzarella, tomatoes, basil, pesto, balsamic glaze. That’s it. No complicated steps, no fancy technique.
- The kaiser roll makes a difference. It toasts beautifully on the grill, gets crispy on the outside and stays soft inside, and holds up to all the toppings without falling apart immediately.
- The pesto and balsamic glaze do the heavy lifting on flavor. You don’t need much else when those 2 things are involved.
- And it’s peak summer food. Fresh tomatoes at their best, basil from the garden or the pot on your windowsill, the grill already on. This is exactly what summer lunches should look like.
Ingredients To Make Grilled Chicken Caprese Sandwiches
- Chicken breasts (2 large, halved horizontally into cutlets): Halving horizontally gives you 4 thinner cutlets that cook faster and more evenly than a whole breast. No need to pound them thin, just keep an eye on them as they cook since thin cutlets go from perfect to overcooked quickly.
- Olive oil: For brushing the chicken before grilling. Helps the seasoning stick and prevents sticking on the grill.
- Garlic powder and Italian seasoning: Simple seasoning that gives the chicken flavor without competing with the caprese toppings.
- Salt and black pepper: Season both sides generously.
- Kaiser rolls: A sturdy crusty roll that holds up beautifully to all the toppings here and toasts up perfectly on the grill. Any good sandwich roll with a bit of structure works if kaiser isn’t available.
- Pesto: Store bought works perfectly here but if you want to make your own I have an Easy Homemade Pesto on JoCooks that is worth the extra 10 minutes.
- Fresh mozzarella: Not the shredded kind from a bag. Fresh mozzarella, sliced. The texture and flavor are completely different and it matters here.
- Tomatoes: Use the best tomatoes you can find right now. It’s summer, they should be good. Ripe, red, and fragrant.
- Fresh basil: Don’t skip this. It’s what makes the whole thing taste like caprese rather than just a chicken sandwich.
- Balsamic glaze: A drizzle at the end that pulls everything together. I have a Balsamic Glaze recipe on CravingHomeCooked if you want to make your own, or store bought is completely fine.
How To Make Grilled Chicken Caprese Sandwiches
Brush the chicken cutlets with olive oil and season both sides with garlic powder, Italian seasoning, salt, and pepper.
Preheat your grill or grill pan over medium high heat. Grill the chicken for 4 to 6 minutes per side until cooked through and nicely charred. Since these are thin cutlets they cook fast, so keep an eye on them. Pull them at 165°F internal temperature and let them rest for a few minutes before assembling.
While the chicken rests, split the kaiser rolls and place them cut side down on the grill for 1 to 2 minutes until lightly crisp and toasty. This step takes 2 minutes and makes a real difference so don’t skip it.
Spread pesto on both sides of each toasted roll. Layer the grilled chicken, fresh mozzarella, tomato slices, and basil. Drizzle generously with balsamic glaze, close the sandwich, and serve warm.
Tips and Tricks
- Don’t skip toasting the bread. 1 to 2 minutes cut side down on the grill gives you a crispy surface that holds up to the pesto and all the toppings without going soggy immediately.
- Keep an eye on the chicken. Thin cutlets cook fast, faster than you think. 4 to 6 minutes per side is the range but check at 4 minutes.
- Use a meat thermometer. 165°F is the target. Thin cutlets are easy to overcook and dry chicken in a caprese sandwich is a waste of good mozzarella.
- Let the chicken rest. A few minutes off the heat before slicing keeps the juices where they belong.
- Use the best tomatoes you can find. It’s summer. This is the time to care about tomatoes. A bland winter tomato will let the whole sandwich down.
- Fresh mozzarella only. This is not the place for shredded cheese from a bag.
What To Serve with Caprese Sandwiches
Chips are the obvious and correct choice here. French fries if you want to make it more of a meal. Here are some other ideas:
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Grilled Chicken Caprese Sandwiches
Ingredients
- 2 large chicken breasts boneless skinless, halved horizontally into cutlets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
- 4 kaiser rolls or ciabatta rolls
- ½ cup pesto sauce store-bought or homemade
- 8 slices fresh mozzarella cheese
- 2 medium tomatoes sliced
- fresh basil leaves
- balsamic glaze for drizzling
Instructions
- Brush chicken cutlets with olive oil. Sprinkle with garlic powder, Italian seasoning, salt, and pepper on both sides.
- Preheat grill or grill pan over medium-high heat. Grill chicken for 4-6 minutes per side, or until cooked through and nicely charred. Remove from heat.
- Split ciabatta rolls and lightly toast on the grill, cut side down, for 1-2 minutes until crisp.
- Spread pesto on both sides of each toasted roll. Layer grilled chicken, mozzarella slices, tomato slices, and fresh basil.
- Drizzle with balsamic glaze. Close sandwiches and serve warm.
Tips & Notes:
- Chicken cutlets: Halving the breasts horizontally gives you thinner pieces that cook quickly and evenly. No need to pound them, just watch closely since thin cutlets go from perfect to overcooked fast.
- Internal temperature: Pull the chicken at 165°F. A meat thermometer is the most reliable way to check, especially with thin cutlets.
- Toast the bread: Don’t skip this step. 1 to 2 minutes cut side down on the grill gives the kaiser rolls a crispy surface that holds up to all the toppings.
- Fresh mozzarella only: Skip the shredded bag kind for this one. Fresh mozzarella has a completely different texture and flavor that’s worth seeking out.
- Use ripe tomatoes: This sandwich depends on good tomatoes. Take the extra minute at the store to pick ones that smell like something.
- Make ahead: Grill the chicken up to 3 days in advance and store in the fridge. Assemble the sandwiches fresh so the bread doesn’t get soggy.
- Pesto: Store bought works fine, but my Easy Homemade Pesto comes together in minutes if you want to make your own.
- No grill: A grill pan or regular skillet over medium high heat works just as well, you just won’t get the grill marks.
nutrition facts
Frequently Asked Questions
Can I make this without a grill?
Yes. A grill pan on the stove works perfectly and gives you those grill marks. You can also cook the chicken in a regular skillet over medium high heat, just skip the grill marks.
Can I meal prep the chicken ahead of time?
Yes. Grill the chicken ahead and store in the fridge for up to 3 days. Assemble the sandwiches fresh when you’re ready to eat.
Can I use a different cheese?
Fresh mozzarella is classic and the right choice here but provolone or burrata would also work beautifully.
What if I can’t find kaiser rolls?
Any sturdy crusty roll works. Ciabatta or a good sandwich bun would also work well. Regular sandwich bread will go soggy too quickly so stick with something with a bit of structure.
