This 15-min Chicken Caprese Sandwich on a Ciabatta Roll is a quick and easy but satisfying and flavorful sandwich. Combining juicy chicken and rich mozzarella with the fresh tastes of tomato/basil/garlic gives a sandwich that is great anytime!
Preparation List for Chicken Caprese Sandwich:
- Servings: 3
- Active Time: 15 min
- Ingredients:
- 3 Ciabatta Rolls or Sandwich buns
- 3 boneless skinless chicken thighs
- 6 Slices of Fresh Mozzarella Cheese
- 2 tablespoons(30ml) extra virgin olive oil (for toasting sandwich bun)
- 6 thick slices Roma Tomatoes
- Salt and pepper
- Choice of Sauce:
- 2 tablespoons(30ml) basil pesto per sandwich (store bought or make your own)
- OR: 2 teaspoons(10ml) stone ground or dijon mustard mixed with 1 teaspoon(5ml) of berry jam (raspberry/blackberry work well) per sandwich.
Chicken Caprese Sandwich Recipe
- Boil Chicken Thighs: Fill a pot with water for boiling. Place the pot on a burner set to high heat. Once it comes to a boil, add the 3 chicken thighs to the boiling water and boil about 7-10 minutes until cooked through (internal temperature is 165F/74C).
- Toast Ciabatta Roles/Sandwich Buns. Split each ciabatta roll into two buns and place them face up on a baking sheet (see left below Image below). Drizzle the 2 tablespoons(30ml) of olive over the buns and place in the oven and set to 300F(145C) to toast (the oven is NOT preheated). Check back in about 5 minutes and every 2 minutes or so after that until you see the buns are golden brown.
- Assemble Sandwich. For each sandwich: on the bottom bun, place 2 slices fresh mozzarella cheese and 2 slices Roma tomato as well as one of the cooked chicken thighs. On the top bun add the sauce of your choosing (see Preparation List: Choice of Sauce) and then put them together. Here I made 3 sandwiches with 2 different sauces. Pairing with french fries(see recipe here), a quick and nice family meal is ready!
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