– 2 boneless, skinless chicken breasts – 1 tbsp olive oil – Salt, pepper, Italian seasoning to taste – 4 slices fresh mozzarella – 1–2 ripe tomatoes, sliced – Fresh basil leaves – Balsamic glaze – 2 ciabatta rolls or sourdough sandwich rolls – Optional: butter for toasting
Season chicken breasts with salt, pepper, and Italian herbs. Grill until golden and cooked through, about 6–8 minutes per side.
Lightly butter ciabatta or sourdough rolls and toast until crisp and golden. This adds a warm, crunchy base for your sandwich layers.
Top each bottom bun with grilled chicken, fresh mozzarella slices, and tomato rounds. These Caprese staples add flavor and texture.
Add fresh basil leaves, then drizzle with balsamic glaze. The glaze brings a sweet tang that elevates the entire sandwich.
Top with the second half of the bun. Optionally, press in a panini press or grill pan for a warm, melty, café-style finish.
Serve warm with chips, salad, or fruit. This sandwich is perfect for a light dinner, summer lunch, or picnic with friends.