Caprese Chicken Sandwich with Basil Pesto Mayo

A marriage of Italian-inspired flavours in one handheld meal: juicy balsamic-grilled chicken breast, creamy fresh mozzarella, sun-ripened tomatoes and fragrant basil leaves, all bundled in toasted ciabatta and finished with a tangy basil-pesto mayo. Ready in about 15 minutes, this sandwich turns the classic Caprese salad into a satisfying lunch or light dinner, perfect for warm-weather dining or any time you crave bright, fresh flavours.

Why You’ll Love This Recipe

• Fast, week-night friendly – prep and cooking are done in roughly 15 minutes.

• Balanced texture – toasty ciabatta stays crisp against juicy toppings.

• Layered flavour – balsamic-marinated chicken, sweet tomatoes, creamy mozzarella and herb-packed pesto.

• Customisable – easy to swap breads, cheeses or add greens (see “Variations”).

• Seasonal showpiece – a delicious way to showcase peak-season basil and tomatoes.

• Crowd-pleaser – simple yet restaurant-worthy presentation that scales well for gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 ciabatta rolls

• 1 Tbsp unsalted butter, softened (for toasting bread)

• 4 balsamic-marinated grilled chicken breasts (about 4 oz / 115 g each)

• 4 slices fresh mozzarella (≈ 8 oz / 225 g total)

• 2–3 ripe tomatoes, sliced

• 8 large fresh basil leaves

• ¼ cup very thinly sliced red onion

• 1 Tbsp mayonnaise

• 1 Tbsp basil pesto

• Salt and freshly ground black pepper, to taste

Directions

1. Prepare the bread – Split the ciabatta rolls, lightly butter the cut sides and toast in a hot skillet or on the grill until golden.

2. Mix the sauce – Stir together the mayonnaise and basil pesto; set aside.

3. Grill the chicken – Cook the marinated chicken over medium-high heat (about 3–4 minutes per side) until the internal temperature reaches 165 °F / 74 °C. Let it rest briefly, then slice if thick.

4. Assemble – Spread pesto mayo on both toasted bread halves. Layer chicken, mozzarella, tomato slices, red onion and basil leaves. Season lightly with salt and pepper.

5. Serve – Cap the sandwiches, press gently and serve immediately while warm.

Servings and Timing

• Yield: 4 sandwiches

• Prep time: 10 minutes

• Cook time: 5 minutes

• Total time: 15 minutes

Variations

• Add a balsamic glaze drizzle for extra tang and shine.

• Swap the bread – focaccia for an herb-forward bite, or brioche for a softer, slightly sweet contrast.

• Make it vegetarian – substitute thick grilled halloumi or portobello caps for the chicken.

• Spice it up – stir Calabrian chilli paste into the pesto mayo for gentle heat.

• Greens boost – add peppery arugula or baby spinach for extra freshness.

Storage/Reheating

• Storage: Wrap uncut, cooled sandwiches tightly and refrigerate for up to 2 days. For best texture, keep pesto mayo in a separate container and add just before eating.

• Reheating: Warm wrapped sandwiches in a 175 °C / 350 °F oven for 8–10 minutes until the chicken is hot and the bread re-crisped. Avoid microwaving; it makes the bread rubbery and the mozzarella weep.

FAQs

Can I use rotisserie chicken instead of grilling my own?

Yes. Slice about 2 cups of skinless rotisserie chicken and layer it in place of the grilled breasts; total prep time drops to approximately 5 minutes.

What is the best store-bought pesto for this sandwich?

Choose a refrigerated basil pesto with a high basil-to-oil ratio and no added cream for the freshest flavour.

Does the chicken have to be marinated in balsamic vinegar?

Marinating is optional but recommended; balsamic adds subtle sweetness and helps caramelise the exterior.

Can I prepare the components ahead for meal prep?

Grill the chicken and mix the pesto mayo up to 2 days in advance. Assemble just before serving to keep the bread crisp.

How do I keep the sandwich from becoming soggy?

Toast the bread, pat tomato slices dry and apply pesto mayo sparingly to create moisture barriers.

Is there a gluten-free option?

Absolutely—use sturdy gluten-free ciabatta or focaccia rolls and ensure your pesto is certified gluten-free.

Which mozzarella melts best?

Fresh mozzarella logs slice cleanly and melt evenly without excessive moisture; avoid pre-shredded versions.

Can I cook the chicken indoors if I do not have a grill?

Yes. A heavy cast-iron skillet or grill pan over medium-high heat achieves similar browning.

How can I make the sandwich lower in fat?

Swap regular mayo for light mayo or Greek yoghurt, use part-skim mozzarella and omit the butter when toasting.

What sides pair well with this sandwich?

A simple cucumber-tomato salad, kettle-cooked chips or a chilled pesto pasta salad complement the flavours nicely.

Conclusion

The Caprese Chicken Sandwich with Basil Pesto Mayo delivers all the sun-soaked flavours of an Italian summer in a compact, 15-minute package. Whether you follow the recipe as written or explore one of the suggested variations, it is a simple yet impressive way to elevate lunch or a casual dinner. Enjoy each bite of juicy chicken, creamy cheese and herb-bright pesto, and savour a taste of Caprese bliss.