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Summer Caprese Chicken Sandwich

Summer Caprese Chicken Sandwich

Juicy balsamic marinated chicken, creamy mozzarella, heirloom tomatoes, arugula, sweet piquanté peppers, and my 5 minute WALNUT pesto on toasted sourdough. It’s the sandwich I make on repeat all summer
 
Serves: 5 Sandwiches
Prep time: 45 minutes (includes marination time)
Cook time: 15 minutes
Total time: 1 hour

  • INGREDIENTS

    Balsamic Chicken:

    5 Breasts

    ½ cup Olive oil

    ½ cup Balsamic

    2 tbsp Coconut aminos

    2 tbsp Worcestershire

    1 tbsp Dijon

    ½ Lemon's worth of juice

    2 tbsp Honey

    1 tsp Garlic powder

    1 tsp Rosemary

    Salt 

    Pepper

     

    Walnut Pesto:

    ⅓ cup Walnuts

    2 cups Packed basil

    ⅓ cup Olive oil

    ¼ to ½ Lemon's worth of juice

    2 Garlic cloves

    ¾ cup Grated parmesan

    Salt

    Pepper

     

    Sandwich:

    Sourdough

    Arugula

    Heirloom tomatoes

    Fresh mozzarella

    Piquanté peppers

  • INSTRUCTIONS

    Balsamic Chicken:

    1. Marinate chicken and refrigerate for at least 30 minutes

    2. Grill or sear 6 to 7 minutes per side to 165°F, rest 5 minutes

     

    Walnut Pesto:

    3. Blend the pesto ingredients in a food processor until smooth, add more olive oil if needed

     

    Assemble:

    4. Toast bread, toss arugula in olive oil and salt

    5. Layer arugula, tomatoes with lemon juice, salt, and pepper, chicken, mozzarella, peppers, and pesto. Close, slice, and enjoy!

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