Grilled Chicken Caprese Sandwich
4 months ago

Grilled Chicken Caprese Sandwiches

Twin Cities food blogger greens & chocolate turns a traditional caprese salad into a tasty, toasty and truly tempting summer sandwich.

I’m a huge fan of all things caprese. Not only is it delicious, but it screams “summertime!” Sure, you could make a caprese salad during the winter, but it wouldn’t be anywhere near as flavorful as it is in the summer with sweet and juicy tomatoes and basil from the garden or farmers market. I love adding the flavors of a caprese salad to so many dishes — from pasta salad to crostini — and now this Grilled Chicken Caprese Sandwich.

This sandwich starts by marinating chicken breasts in a simple combination of olive oil, balsamic vinegar, garlic, salt and pepper. Marinate the chicken for a minimum of 30 minutes. If you have the time, marinate it all day for maximum flavor.

This sandwich is also best if you grill the bread, which gets it a little toasty and adds so much flavor to the sandwich. Oh, and you’re going to want to use good bread, like a loaf of sourdough or French bread from the bakery. This is not a time to use regular sandwich bread!

Once the chicken and bread are grilled, the rest is super easy. Simply assemble the sandwich by topping the grilled chicken with slices of fresh mozzarella cheese, tomato slices and fresh basil, and finishing it off with a drizzle of balsamic reduction glaze. I used to make my own balsamic glaze, but lately I’ve been a big fan of the store-bought kind. It’s so much easier than making your own, and it tastes just as good. Plus, I love having the bottle to squeeze it from. Of course, if you want, you can certainly make your own!

We served these sandwiches with some grilled vegetables and a cucumber salad. It was such a satisfying summer meal.

Grilled Chicken Caprese Sandwiches

Preparation time: 20 minutes
Marinating time: 30 minutes to 8 hours
Cook time: 15 minutes


4 boneless, skinless chicken breasts, cut in half
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
8 slices French or sourdough bread
2 tablespoons olive oil
8 ounces fresh mozzarella, sliced
8 tomato slices
½ cup fresh basil leaves
Balsamic reduction (store-bought or homemade)


  1. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt and pepper.
  2. Place the chicken breasts in a baking dish and cover with marinade. Refrigerate at least 30 minutes, up to overnight.
  3. Heat grill to medium-high heat.
  4. Grill chicken breasts for 5 to 7 minutes on each side, depending on the thickness, until the internal temperature reads 165 F.
  5. Brush slices of bread with olive oil.
  6. Grill each piece for 1 to 2 minutes on each side.
  7. To assemble the sandwiches, place one chicken breast half on each slice of bread.
  8. Top chicken breast with mozzarella cheese, tomato slices and basil leaves.
  9. Drizzle with balsamic reduction and top with a slice of bread. Serve and enjoy!