This Grilled Chicken Caprese Sandwich is one of those recipes that brings big bistro energy with backyard BBQ ease. It’s fresh, melty, herby goodness all stacked between toasty bread—and yes, it’s as dreamy as it sounds! Perfect for a sunny lunch outside, an easy weeknight dinner, or even slicing up for guests at your next casual get-together. Let’s make sandwich magic!
Why You’ll Love This Recipe
Think warm, juicy grilled chicken, creamy mozzarella, ripe tomatoes, and a dreamy drizzle of balsamic glaze—this sandwich is basically summer in every bite. It’s fast, fancy-ish, and full of flavor.
- Quick and satisfying: Ready in under 30 minutes, start to finish.
- Simple ingredients: You probably have most of this on hand already.
- Great for entertaining: Impress your guests without lifting a finger more than needed!
- Totally versatile: Toast it, press it panini-style, or toss it on the grill.
Ingredients Breakdown
Essentials
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 4 slices of fresh mozzarella
- 1 large tomato, sliced
- Fresh basil leaves (about 8-10)
- 4 ciabatta rolls or sandwich buns
- 2 tablespoons balsamic glaze (store-bought or homemade)
- Butter or olive oil for toasting the bread
Pro Tips
- Add a little mayonnaise or pesto on the buns for more flavor.
- If you have time, marinate the chicken in olive oil, garlic, and herbs for 30 minutes.
- Use a grill pan or indoor panini press if the weather isn’t playing nice.
Step-by-Step Instructions
- Start by preheating your grill or grill pan to medium-high heat while brushing the chicken breasts with olive oil and seasoning with garlic powder, salt, and pepper.
- Grill the chicken for about 5-6 minutes on each side or until fully cooked and juicy inside. Set aside to rest for a few minutes before slicing.
- While the chicken is cooking, slice your tomato and mozzarella, pick a few fresh basil leaves, and split your rolls.
- Toast the inner sides of your ciabatta rolls in a pan with a little butter or olive oil until golden and crisp.
- Layer the bottom half of the toasted roll with sliced chicken, mozzarella, and tomato.
- Add a few basil leaves and drizzle generously with balsamic glaze. Top it off with the other half of the bread.
- Optional: Press the whole sandwich in a grill pan or panini press for an extra melty, crispy finish.
- Slice in half and serve warm. Enjoy that cheesy, juicy bite—it’s sandwich perfection.
Chef’s Tips and Tricks
- Don’t overcook your chicken: Use a meat thermometer if needed—165°F is your golden number.
- Go for high-moisture mozzarella: Fresh mozzarella adds creaminess, but blot excess moisture for less sogginess.
- Let it rest: Give your grilled chicken a few minutes before slicing so all those lovely juices stay locked in.
- Toast your bread: It makes all the difference for texture and flavor!
Recipe Variations and Serving Suggestions
- Swap the chicken for grilled portobello mushrooms or eggplant for a vegetarian twist.
- Add bacon for a crispy, salty upgrade.
- Try pesto instead of balsamic glaze for an herby kick.
- Serve with a side salad or homemade sweet potato fries for a full meal.
FAQs
Can I make these sandwiches ahead of time?
You can prep the ingredients ahead and assemble right before serving. Toast them up fresh for best results!
What’s the best bread to use?
Ciabatta, focaccia, or a sturdy sourdough roll are all fantastic. You want something that can handle the juicy toppings without falling apart.
Can I use store-bought grilled chicken?
Absolutely! Rotisserie or pre-grilled chicken works great when you’re short on time—just slice thin and warm it up before assembling.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt & pepper to taste
- 4 slices mozzarella cheese
- 1 large tomato, sliced
- 8-10 basil leaves
- 4 ciabatta rolls
- 2 tbsp balsamic glaze
- Butter or oil for toasting
Instructions:
- Heat grill or grill pan to medium-high. Season chicken with olive oil, garlic powder, salt, and pepper.
- Grill chicken 5-6 minutes per side until cooked through. Let rest before slicing.
- Toast the bread halves in a pan until golden.
- Assemble sandwiches: bread, sliced chicken, mozzarella, tomato, basil, and balsamic glaze. Top with remaining bread.
- Optional: Press sandwich in a panini press for extra melty goodness. Slice and serve warm.
If you make this Grilled Chicken Caprese Sandwich, I’d love to see it! Tag me on Instagram @TheKitchensAid or leave a comment below. Let’s spread the sandwich love—one delicious bite at a time!
