Chicken Caprese Sandwich

An easy, delicious, and satisfying lunch or dinner, Chicken Caprese Sandwiches transport you to Italy in only a few simple steps.

If you don't have heirloom tomatoes, Roma tomatoes can easily substitute.

Course Main Course

Cuisine Italian

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Prep Time 10

Cook Time 25

Servings

Calories 492kcal

Ingredients

Panko Breaded Chicken Cutlets

1 cup panko breadcrumbs
2 tablespoons unsalted butter
1 cup all-purpose flour seasoned with salt and pepper
2 large eggs beaten
2 boneless skinless chicken breasts halved horizontally, pounded thin, and seasoned with salt and pepper

Chicken Caprese Sandwich

2 small heirloom tomatoes sliced
1 8 oz. fresh mozzarella torn into small pieces
½ cup fresh basil leaves torn
2 tablespoons extra virgin olive oil or virgin olive oil
½ teaspoon dried oregano
salt and pepper to taste
1 8 oz. loaf of focaccia bread sliced in half lengthwise and lightly toasted
4 tablespoons mayonnaise regular, light, avocado, or olive oil mayonnaise
1 Romaine lettuce heart torn into small pieces

Instructions

Make the Panko Breaded Chicken Cutlets

Preheat the oven to 350℉. Prepare a baking sheet with parchment paper.
Heat a small pan over medium heat. Add the butter and melt. Add the panko breadcrumbs to the butter and cook until golden brown, stirring occasionally. Pour the breadcrumbs onto a cool plate.
Bread the chicken: toss the seasoned chicken in the seasoned flour. Then toss the chicken in the egg and the toasted panko.
Place the prepared chicken breasts on the prepared baking sheet. Bake for 20 minutes, or until the internal temperature reaches 165℉. Remove the chicken from the oven, let rest for 3-5 minutes and slice.

Make the Chicken Caprese Sandwiches

In a medium bowl, mix together the tomatoes, mozzarella, basil, oil, and oregano. Season with salt and pepper, then set aside.
Assemble the sandwiches: spread the focaccia with the mayonnaise. Top the mayonnaise with the sliced chicken cutlets and shredded lettuce. Layer the chicken and lettuce with the tomato and cheese mixture and drizzle with any juices from the bowl.
Top the sandwich with the top layer of bread. Then slice, preferably on a diagonal, and serve.

Notes

Storage: Leftovers keep covered in an airtight container in the refrigerator for 1-2 days.
Substitutions:
- Bread: ciabatta bread can work in place of the focaccia.
- Breadcrumbs: traditional or fresh breadcrumbs can substitute for the panko breadcrumbs, though the texture of the chicken will be slightly different.

Nutrition