Grilled Chicken-Caprese Party Sandwich Recipe

This Grilled Chicken-Caprese Party Sandwich is layered with balsamic-marinated chicken, creamy burrata, fresh mozzarella, heirloom tomatoes, and homemade pesto. Perfect for parties or family gatherings, it’s an easy Italian-inspired sandwich everyone will love.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Pesto

½ cup finely shredded Asiago cheese

½ cup tightly packed basil leaves

¼ cup tightly packed baby spinach leaves

¼ cup tightly packed baby arugula

¼ cup toasted pine nuts

½ teaspoon kosher salt

½ cup olive oil

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Balsamic chicken

¼ cup balsamic reduction

2 tablespoons olive oil

2 (8-ounce) boneless, skinless chicken breasts

½ teaspoon kosher salt

½ teaspoon coarsely ground black pepper

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Sandwich

2 tablespoons olive oil, divided

1 loaf Sourdough Bread

1 clove garlic, peeled

½ (8-ounce) package whole milk, thick-cut shredded mozzarella cheese

2 small heirloom tomatoes, thinly sliced and patted dry

1 (8-ounce) container burrata cheese (1 ball), drained

Coarsely ground black pepper, for garnish

Fresh basil, for garnish

Directions

For pesto, in a food processor, place Asiago cheese, basil, spinach, arugula, pine nuts and salt. Cover and process until coarsely chopped. With food processor running, slowly add olive oil in a thin, steady stream; continue processing until combined.
For balsamic chicken, in a small bowl, whisk together balsamic reduction and olive oil; set aside. Place chicken breasts, one at a time, in a resealable plastic bag or between pieces of plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound chicken to ½-inch thickness. Season with salt and pepper. Place chicken in a large clean resealable plastic bag. Pour balsamic mixture over chicken; seal bag. Marinate at room temperature for 20 minutes, turning bag occasionally.
Preheat grill for direct grilling over medium-high heat (375°F). Remove chicken from marinade; discard marinade. Grill chicken for 12 to 15 minutes or until chicken reaches 165°F, turning often. Transfer to a cutting board; wrap in foil to keep warm.
For sandwich, place a 12-inch cast-iron skillet on the grill grate. Heat 1 tablespoon oil in skillet. Cut bread loaf horizontally into thirds, cutting the bottom slice ½ to ¾ inch thick and the top 1 slice inch thick. Reserve center slice for another use.
Place top slice, cut side down, in skillet. Cook for 5 minutes or until toasted; remove. Repeat with remaining 1 tablespoon olive oil and bottom slice.
Rub toasted sides of bread slices with garlic. Return bottom slice to skillet, cut side up. Top with mozzarella cheese. Close grill lid; cook for 6 to 8 minutes or until cheese is melted and lightly golden. Remove from skillet.
To assemble, bias-cut each chicken breast into 4 slices. Arrange chicken slices on top of bottom bread slice; drizzle with 2 tablespoons pesto. Top with tomatoes and burrata cheese; drizzle with remaining pesto. Garnish with pepper and basil.
To serve, top sandwich with remaining bread slice. Cut into 6 pieces.

Grilled Chicken-Caprese Party Sandwiches

Recipe Information

Ingredients

Pesto

Balsamic chicken

Sandwich

Directions

More Recipes

Related Categories

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Grilled Chicken-Caprese Party Sandwiches

Recipe Information

Ingredients

Pesto

Balsamic chicken

Sandwich

Directions

More Recipes

Related Categories