CAPRESE CHICKEN SANDWICH

Remember that spread I was talking about the other day?

The SUNDRIED TOMATO PESTO one?

the "everything" spread!?

this one right here?!

You're going to want to reference it HERE for this delicious sandwich recipe I'm about to throw at you!


This sandwich is sure to blow your socks off.

I mean, just take a look at it! 🤤

A whole bunch of delicious goodness.

My delicious SUNDRIED TOMATO PESTO, some baked chicken, mozzarella, fresh basil and some arugula topped on ciabatta bun.

omg.


This is my take on a caprese chicken sandwich.

There are not many foods I don't like, but it is very hard for me to enjoy a raw tomato.

LOVE them in pasta, sun dried, as ketchup, in salsa, pico, sliced and topped on pizza (warm).

You name it, I'll eat them.

Unless they are cold and raw.

Can't do it.

Want to.

Real bad.

But can't.


So that lead me to the wonderful idea of using my pesto spread to get that signature flavor.

& it didn't disappoint.


PRINTABLE RECIPE FILE

CAPRESE CHICKEN SANDWICH
.pdf
Download PDF • 956KB




INGREDIENTS

  • ciabatta bun

  • my sundried tomato pesto spread

  • fresh mozzarella, sliced to 1/4 inch thick

  • cooked chicken breast, sliced thin or shredded

  • fresh basil

  • arugula

  • olive oil

  • salt and pepper

DIRECTIONS

  1. First you need to cook your chicken breast. I do 375°F for 25-40 minutes depending on the size. Pat it dry, add some salt and pepper and give it a bake. *see notes*

  2. If you don't have your oven preheated from cooking the chicken, preheat to 250°F (or turn down your oven if you need to).

  3. Prepare your sandwich. Add a drizzle of olive oil to the inside of the bun. *see notes* Add the desired amount of chicken and mozzarella. Melt/warm in oven for 15 minutes.

  4. Remove from oven and add basil + arugula. Slice and enjoy!


NOTES

  • Bake some chicken breast at the beginning of the week to keep in your fridge for an easy whip up after a long day at work.

  • Feel free to shred or slice the chicken. To shred, use a hand mixer while still warm.

  • The drizzle of evoo can be omitted, but it allows such a nice flavor and a bit of crispness.

  • SUNDRIED TOMATO PESTO SPREAD - 8oz sundried tomatoes, 1/4 cup evoo, salt, 1 teaspoon balsamic vinegar, 1/2 cup cashews, 3 garlic cloves

  • Rotisserie chicken leftovers would be bomb for this recipe too!


Hope you enjoy the recipe!

& as always, sent me pictures if you make it!

Love hearing from you guys!


Like, comment, share and subscribe!

Thanks for being here!


xoxo

Kirsten ☀️

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