This grilled chicken caprese sandwich is the ultimate blend of juicy grilled chicken, fresh basil, creamy mozzarella, and ripe tomatoes, all layered onto toasted ciabatta rolls for the perfect bite.
Pesto and a tangy balsamic glaze tie it all together, making this a meal you’ll want on repeat.
Whether you’re looking for a healthy sandwich idea, an easy weeknight dinner, or something impressive to serve guests, this sandwich delivers it all.
The beauty of this recipe is in its simplicity. The chicken is perfectly tender and grilled to golden-brown perfection, while the classic Caprese ingredients keep it light and fresh.
Trust me—your taste buds are in for a treat, and your kitchen won’t be left in chaos by the time you’re done. Let’s make this your new go-to grilled chicken ciabatta sandwich!
My Story Behind This Grilled Chicken Caprese Sandwich
The inspiration for this recipe came during a summer visit to an Italian countryside bistro. I tasted a Caprese sandwich that used its wood-fired rustic bread and freshly grilled chicken to perfection.
The balance of flavors was so incredible that I knew I had to recreate it at home. That’s when this best Caprese sandwich recipe was born!
Over time, I’ve adapted it to suit a home cook’s kitchen—no fancy restaurant grill required. I’ve tested different breads, cheeses, and marinating techniques to ensure you get a reliably delicious result every time.
Whether you’re a Caprese purist or looking for homemade Caprese sandwich inspiration, this one’s for you.
Grilled Chicken Caprese Sandwich Ingredients
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ciabatta rolls
- 1/4 cup pesto (store-bought or homemade)
- 1 (8-ounce) ball of mozzarella, sliced
- 2 (8-ounce) beefsteak tomatoes, sliced
- 20-24 fresh basil leaves
- 2 tablespoons balsamic glaze (optional)
How to Make Grilled Chicken Caprese Sandwich
- Prepare the chicken: Slice each chicken breast in half lengthwise to create four thin filets. Place one filet between two sheets of parchment paper or plastic wrap and use a meat mallet to pound it evenly to 1/4-inch thickness. Repeat with remaining filets.
- Marinate: Combine olive oil, Italian seasoning, salt, and pepper in a shallow dish. Add the chicken, ensuring it’s fully coated. Cover and marinate in the fridge for at least 30 minutes and up to 8 hours.
- Grill the chicken and toast the rolls: Preheat your grill to medium-high and lightly oil the grates. Cook the chicken for 3 minutes per side until grill marks appear and the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes. Toast the ciabatta rolls cut-side down for 1-2 minutes.
- Assemble the sandwiches: Spread a generous layer of pesto on each bottom half of the rolls. Layer with sliced mozzarella, tomatoes, grilled chicken, basil leaves, and a drizzle of balsamic glaze if desired. Top with the remaining half of the rolls and serve immediately!
My Chef Tips for the Best Grilled Chicken Caprese Sandwich
- Choose quality bread: Opt for fresh ciabatta rolls, focaccia, or sourdough for the best texture and flavor.
- Pound the chicken evenly: Ensures the chicken cooks uniformly and stays juicy.
- Marinate wisely: While 30 minutes is good, marinating for a few hours deepens the flavor even more.
- Use high-quality ingredients: Choose fresh mozzarella, ripe tomatoes, and aromatic basil leaves to enhance the sandwich’s classic flavors.
- Experiment with pesto: Swap traditional basil pesto for variations like arugula or mint pesto to switch up the flavors.
- Serve immediately: The toasted bread and fresh toppings are best enjoyed right after assembling the sandwich.
- Elevate the taste: A light drizzle of balsamic glaze adds a sweet yet tangy touch that takes this sandwich to the next level.
Grilled Chicken Caprese Sandwich FAQs
Can I use a different type of bread?
Absolutely! While ciabatta is my top choice for this sandwich, focaccia, sourdough, or even a crusty baguette would work wonderfully.
Is this grilled chicken caprese sandwich healthy?
Yes! With lean grilled chicken, fresh vegetables, and nutritious pesto, this sandwich is packed with wholesome ingredients while staying naturally balanced.
How can I store leftovers?
Store the grilled chicken, tomatoes, and mozzarella in separate airtight containers in the fridge for up to 3 days. Reheat chicken in a 400°F oven for 10 minutes before assembling a new sandwich.
Can I cook the chicken without a grill?
Yes! Use a grill pan or cast-iron skillet over medium-high heat. You can also broil the chicken in the oven for similar results.
What variations can I try?
Add arugula for a peppery bite, swap mozzarella for burrata, or use sun-dried tomato pesto instead of classic basil pesto for unique twists.
Ready to Make This Grilled Chicken Caprese Sandwich?
This grilled chicken caprese sandwich combines bold, fresh flavors with simple grilling techniques to create a dish that’s unforgettable. From the juicy chicken to the creamy mozzarella and tangy pesto, every bite is perfection. Whether it’s for a quick lunch or a special occasion, this recipe never disappoints.
What will you serve alongside your sandwich? Let me know in the comments, and don’t forget to share your creations or tag me on social media. I can’t wait to see how you make this recipe your own!
Grilled Chicken Caprese Sandwich
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ciabatta rolls
- 1/4 cup pesto (store-bought or homemade)
- 1 (8-ounce) ball of mozzarella, sliced
- 2 (8-ounce) beefsteak tomatoes, sliced
- 20-24 fresh basil leaves
- 2 tablespoons balsamic glaze (optional)
Instructions
- Slice each chicken breast in half lengthwise to create four thin filets. Place one filet between two sheets of parchment paper or plastic wrap and use a meat mallet to pound it evenly to 1/4-inch thickness. Repeat with remaining filets.
- Combine olive oil, Italian seasoning, salt, and pepper in a shallow dish. Add the chicken, ensuring it’s fully coated. Cover and marinate in the fridge for at least 30 minutes and up to 8 hours.
- Preheat your grill to medium-high and lightly oil the grates. Cook the chicken for 3 minutes per side until grill marks appear and the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes. Toast the ciabatta rolls cut-side down for 1-2 minutes.
- Spread a generous layer of pesto on each bottom half of the rolls. Layer with sliced mozzarella, tomatoes, grilled chicken, basil leaves, and a drizzle of balsamic glaze if desired. Top with the remaining half of the rolls and serve immediately!
