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Three grilled chicken Caprese sandwiches on a serving platter layered with pesto, fresh mozzarella, tomatoes, basil, and balsamic glaze.
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Grilled Chicken Caprese Sandwiches

Grilled Chicken Caprese Sandwiches with pesto, fresh mozzarella, ripe tomatoes, fresh basil, and balsamic glaze on a toasted kaiser roll. Ready in under 30 minutes. The ultimate summer lunch.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Lunch
Cuisine: Italian
Servings: 4
Calories: 624kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.
    process shots showing how to make grilled chicken caprese sandwich.
  • Split ciabatta rolls and lightly toast on the grill, cut side down, for 1-2 minutes until crisp.
    process shots showing how to make grilled chicken caprese sandwich.
  • Spread pesto on both sides of each toasted roll. Layer grilled chicken, mozzarella slices, tomato slices, and fresh basil.
    process shots showing how to make grilled chicken caprese sandwich.
  • Drizzle with balsamic glaze. Close sandwiches and serve warm.
    process shots showing how to make grilled chicken caprese sandwich.

Notes

  1. 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.
  2. Internal temperature: Pull the chicken at 165°F. A meat thermometer is the most reliable way to check, especially with thin cutlets.
  3. 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.
  4. 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.
  5. Use ripe tomatoes: This sandwich depends on good tomatoes. Take the extra minute at the store to pick ones that smell like something.
  6. 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.
  7. Pesto: Store bought works fine, but my Easy Homemade Pesto comes together in minutes if you want to make your own.
  8. 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

Serving: 1serving | Calories: 624kcal | Carbohydrates: 33g | Protein: 44g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 1054mg | Potassium: 622mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1563IU | Vitamin C: 10mg | Calcium: 357mg | Iron: 1mg
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