Recipes for "caprese sandwich"

Cut the chicken breasts in half lengthwise, creating 4 thin filets. Sandwich a piece between two pieces of parchment paper or plastic wrap. Use a meat mallet or rolling pin to beat it to an even 1/4-inch thickness. Repeat with the remaining 3 filets.

Simply Recipes / Hannah Zimmerman

In a shallow dish, whisk together the olive oil, Italian seasoning, salt, and pepper. Place the chicken in the dish and turn to coat. Cover with plastic wrap and transfer to the fridge to marinate for at least 30 minutes or up to 8 hours.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Preheat your grill to medium-high heat and lightly oil the grates.

Remove the chicken from the marinade and place it on the grill. Cook on one side for 3 minutes, then flip and cook on the other side for 3 minutes. Try not to move the chicken while it cooks except for flipping once. The chicken should be cooked through, golden with grill marks, and the internal temperature should be 165°F. Transfer the chicken to a plate and let it rest for 5 minutes.

While the chicken is grilling, you can also toast the rolls by placing them cut-side down on the grill for 1 to 2 minutes.

Simply Recipes / Hannah Zimmerman

Spread a generous layer of pesto on the bottom half of each ciabatta roll (about a tablespoon per roll). Add a layer of mozzarella slices, then a layer of tomato slices. Place a piece of grilled chicken on each sandwich. Finish off the sandwich with 5 to 6 fresh basil leaves and a drizzle of balsamic glaze, if desired. Place the other half of the roll on top.

This sandwich is best if you eat it fresh off the grill. Store any leftover chicken and in an airtight container for up to 3 days. Store the tomatoes and mozzarella in a separate container.

To reheat the chicken, place it in the oven at 400°F for 10 minutes, then assemble your sandwich.

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Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Preheat the oven to 375 degrees C (190 degrees C).

Thinly slice chicken breasts in half and season with Italian seasoning and salt. Place chicken on a rimmed baking sheet.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cut heirloom tomato and mozzarella cheese into four 1/3-inch thick slices. Set out tomato slices on a baking sheet and top with mozzarella slices. Add to oven and bake for the last 10 minutes with the chicken. Remove chicken from oven.

Turn oven to broil and broil tomatoes and cheese, until cheese has melted, 2 to 3 minutes. If desired, add ciabatta buns and toast under the broiler until browned, 1 to 2 minutes.

To assemble the sandwiches, place a chicken filet onto the ciabatta bun, top with tomato and melted mozzarella, and 1 tablespoon pesto.

Preheat an oven to 400 degrees F (200 degrees C).

Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Drizzle the cut cloves with olive oil, then nestle the head into a piece of aluminum foil. Place in preheated oven and bake until the cloves are tender, about 35 minutes. Remove garlic from oven; do not turn oven off. Squeeze garlic from cloves into a small dish; mash into a paste.

Spread the butter on the cut sides of the bread, sprinkle with rosemary, and place on a baking sheet. Toast bread in preheated oven for 5 minutes. Remove from oven and spread with garlic paste. Top one half of loaf with basil and tomatoes. Drizzle tomato slices with balsamic vinegar. Top remaining half of loaf with sliced mozzarella. Return sandwich halves to baking sheet.

Place in hot oven and cook until the cheese has melted, about 10 minutes. Allow sandwich to cool slightly before assembling. Cut into 4 pieces to serve.

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tomato, capers, and pepper flakes; saute until tomatoes just start to break down, about 3 minutes. Remove from the heat and stir in vinegar.

Brush one side of each bread slice with remaining oil. Spread the other sides with pesto. Place 2 slices of bread, pesto sides up, on a work surface. Layer with mozzarella cheese and then tomato mixture. Sprinkle with salt and pepper and top with remaining bread, oiled sides up.

Toast sandwiches in a large skillet over medium heat until golden, 5 to 7 minutes per side. Use a heavy skillet on top of the sandwiches to weigh them down as they cook.