Grilled Chicken Caprese Chicken Sandwiches: Your Ultimate Guide to Flavorful Summer Grilling
Imagine biting into a perfectly crafted sandwich where every component sings with fresh, vibrant flavors. Our Grilled Chicken Caprese Sandwich delivers exactly that: tender, juicy marinated chicken, nestled between a toasted bun rubbed with aromatic pesto, layered with slices of fresh mozzarella, ripe tomatoes, and fragrant basil, all finished with a sweet, tangy balsamic glaze. This isn’t just a sandwich; it’s a culinary experience that brings the iconic tastes of Italy straight to your backyard grill. Easy to prepare and incredibly satisfying, it’s the ideal dish for a casual weeknight dinner or a delightful weekend gathering.
Whether you’re a seasoned pitmaster with a Big Green Egg or prefer the convenience of a conventional grill, this recipe is incredibly versatile. We’ve also included alternative oven directions, ensuring everyone can enjoy this healthy, simple, and utterly delicious meal, regardless of their cooking setup. Prepare to impress your taste buds and your guests!
Why This Grilled Chicken Caprese Sandwich Recipe Works Wonders
The term “Caprese” typically refers to a classic Italian salad, celebrated for its exquisite simplicity. It features a harmonious blend of sliced ripe tomatoes, creamy fresh mozzarella, and aromatic basil leaves, often drizzled with a rich, concentrated balsamic glaze or a delicate olive oil. This Grilled Chicken Caprese Sandwich takes that beloved foundation and elevates it, transforming it into a hearty and incredibly flavorful meal.
Our recipe stands out because it masterfully combines all those quintessential Caprese flavors with several key elements that truly make it shine. First, we introduce succulent, perfectly marinated chicken, ensuring every bite is moist and packed with savory notes. Second, a delicious, slightly crisp, and toasty bun provides the perfect textural contrast, while a hint of pesto rubbed on the bun introduces an extra layer of herbaceous goodness. Finally, that irresistible grill flavor—whether from a charcoal grill like the Big Green Egg or a gas grill—imparts a smoky depth that brings all the components together beautifully.
This recipe is genuinely easy to make, making it a fantastic option for even the busiest weeknights. Its versatility also contributes to its appeal; it can be prepared with equal success in a standard kitchen oven, making it accessible to all home cooks. For those mindful of nutrition, we recommend using whole wheat buns. The added fiber not only makes the sandwich more filling and satisfying but also contributes to a healthier meal without compromising on taste. The judicious application of pesto on the buns before toasting is a game-changer. While traditional Caprese salad is delightful on its own, a subtle “schmear” of pesto ensures that the delicate, fresh flavors of tomato and basil don’t get overshadowed by the richness of the chicken and the smoky grill notes. It acts as a complementary flavor enhancer, allowing each ingredient to truly sing.
Essential Ingredients for Your Grilled Chicken Caprese Sandwiches
One of the beauties of this grilled Caprese sandwich recipe is its flexibility. While I’ll provide general guidelines, feel free to adjust quantities to your preference. Don’t hesitate to reach out if anything is unclear.
- Chicken Breasts: I recommend four large boneless, skinless chicken breasts. To achieve substantial, yet manageable, pieces for your sandwiches, I typically cut each large breast in half horizontally, yielding eight portions. This method ensures nice, thick cuts that remain incredibly juicy, rather than thin, quick-drying cutlets. You can also use boneless, skinless chicken thighs if you prefer dark meat, or even pre-cut chicken cutlets – just ensure the chicken pieces fit well on your chosen buns. Remember, chicken tends to shrink slightly and swell as it cooks, so factor that into your cutting.
- Italian Dressing: This is our secret weapon for a flavorful, tender marinade. Any brand of Italian dressing will work, but I have a strong preference for creamier varieties, such as 3-Cheese, 2-Cheese, or even 4-Cheese Italian dressings. These dressings tend to be less acidic than vinaigrette-style Italian dressings, which helps prevent the chicken from becoming “chemically cooked” (a process similar to ceviche, where acid denatures proteins) if marinated for an extended period. A creamier dressing will result in more tender, juicier chicken.
- Fresh Whole-Milk Mozzarella: This is non-negotiable for a true Caprese experience. Look for fresh, whole-milk mozzarella, which offers a soft, creamy texture and mild flavor that melts beautifully. Many grocery stores offer pre-sliced fresh mozzarella, which significantly speeds up preparation. If you buy a ball, simply slice it into rounds about 1/4 inch thick. Avoid using shredded, low-moisture mozzarella, as it won’t provide the same authentic taste or melt consistency.
- Roma Tomatoes: Also known as plum tomatoes, Roma tomatoes are ideal for slicing into neat, firm rounds that hold up well in a sandwich. Their relatively low seed and water content mean they won’t make your bun soggy. However, feel free to use any ripe, flavorful tomato variety you love, such as beefsteak or even heirloom tomatoes for a gourmet touch. The key is ripeness and good flavor.
- Fresh Basil Leaves: The aromatic cornerstone of Caprese. Fresh basil leaves, ideally large ones that can be easily torn or layered, are essential for that unmistakable sweet, peppery, and slightly minty flavor. If fresh basil is absolutely unavailable, fresh oregano leaves or chopped flat-leaf parsley can offer a herbaceous alternative, but they won’t replicate the distinct basil flavor entirely.
- Dried Italian Seasoning: A blend of dried herbs like oregano, basil, thyme, and rosemary, Italian seasoning adds an extra layer of savory depth to the grilled chicken. It complements the fresh basil beautifully.
- Prepared Basil Pesto: To keep this recipe convenient for busy weeknights, I opt for good quality store-bought basil pesto. It’s a fantastic time-saver. However, if you have the time and desire to elevate this sandwich to gourmet status, homemade pesto will undoubtedly take it to the next level. Remember, pesto has a very strong flavor profile, so a light “schmear” on the bun is sufficient to enhance, not overpower, the other delicate Caprese ingredients.
- Balsamic Glaze: This rich, syrupy reduction of balsamic vinegar provides a sweet and tangy finish, tying all the flavors together with a sophisticated touch. You can usually find balsamic glaze in the olive oil and vinegar section of most grocery stores. If it’s unavailable, you can easily make your own by simmering balsamic vinegar over low heat until it thickens into a glaze – just be patient, as it can take some time.
- Whole Wheat Sandwich or Burger Buns: For a healthier and more filling sandwich, I love using whole wheat buns due to their higher fiber content. This helps keep you satisfied longer. However, if you prefer, regular burger buns, brioche buns, or even artisan rolls would also be delicious. Just ensure your chosen bun size complements the chicken portion.
When selecting your chicken, aim for pieces that are thick enough to remain juicy but not so large that they overwhelm the bun. You’ll want about 4-6 oz of cooked chicken per sandwich for a satisfying meal. The beauty of this recipe is its adaptability to your preferences and what you have on hand.
How to Craft Your Perfect Grilled Chicken Caprese Sandwiches
Making these sandwiches is straightforward, broken down into a few simple steps for maximum flavor and enjoyment.
Step 1: Prepare and Marinate the Chicken for Maximum Juiciness
The foundation of a great sandwich starts with flavorful chicken. Begin by taking your large chicken breasts and trimming any excess fat. Then, cut each breast in half horizontally to create two “chicken steaks.” This method ensures you have substantial, thick pieces of chicken that will cook up juicy and fit perfectly on your buns, rather than thinner cutlets that can dry out. Place the chicken pieces into a resealable bag or a shallow dish. Pour your chosen Italian salad dressing over the chicken, ensuring all pieces are well coated. Seal the bag (or cover the dish) and refrigerate. For best flavor and tenderness, marinate the chicken overnight. If you’re short on time, a minimum of one hour will still impart good flavor, but longer is always better, especially with creamier, less acidic dressings.
Step 2: Preheat Your Grill and Prep Your Ingredients
While the chicken is marinating, prepare your grill. If using a Big Green Egg or similar charcoal grill (like my MiniMax Big Green Egg), light your charcoal and allow it to come up to temperature. For a conventional gas grill, turn on the burners. Aim for a cooking temperature of 450°F (about 230°C) and set it up for direct heat grilling. This high heat will give you beautiful sear marks and cook the chicken efficiently.
Next, gather and prepare your remaining ingredients. Tear your fresh basil leaves into smaller, manageable pieces – this helps release their aroma. If your mozzarella wasn’t pre-sliced, slice it into uniform rounds, about 1/4 inch thick. Do the same for your Roma tomatoes. Finally, take your sandwich or burger buns and spread approximately 1 teaspoon of prepared basil pesto evenly on the cut side of each bun. Having all your ingredients prepped and organized (mise en place) before you start grilling will make the assembly process smooth and enjoyable.
Step 3: Grill the Chicken to Perfection
Once your grill is hot, carefully place the marinated chicken pieces onto the grill grates. Grill for about 4-6 minutes per side, or until the internal temperature of the chicken reaches 160°F (71°C) when measured with an instant-read thermometer. At this point, place a slice or two of fresh mozzarella on top of each chicken piece. Close the grill lid to allow the cheese to melt beautifully. Continue cooking until the cheese is bubbly and melted, and the chicken reaches a safe internal temperature of 165°F (74°C). This brief period with the cheese on top will also help the chicken finish cooking without drying out.
Step 4: Toast the Buns and Assemble Your Masterpiece
Once the chicken is removed from the grill, immediately place the pesto-rubbed buns, cut side down, onto the grill grates. Toast them lightly for about 30 seconds to 1 minute, just until they are golden brown and slightly crispy. The pesto will become wonderfully fragrant as it toasts. Watch them closely, as they can burn quickly.
Now comes the exciting part: assembling your amazing Grilled Chicken Caprese Sandwiches! Start with the bottom half of a toasted bun. Layer on a piece of the perfectly grilled chicken with its melted mozzarella. Lightly dust the chicken with a pinch of dried Italian seasoning to enhance the savory notes. Next, add a few slices of fresh Roma tomato, followed by several torn fresh basil leaves. Finally, drizzle a generous amount of sweet balsamic glaze over the basil and tomato, just like a five-star chef would present it. Crown your creation with the top half of the bun. Serve immediately and savor every incredible bite!
Frequently Asked Questions About Grilled Chicken Caprese Sandwiches
Absolutely! While boneless, skinless chicken breasts are a popular choice for their lean protein and quick cooking time, this recipe is incredibly adaptable. Boneless, skinless chicken thighs are an excellent alternative; they tend to stay even juicier due to their higher fat content and can offer a richer flavor. If using thighs, their cooking time might be slightly different, so always rely on an internal temperature of 165°F (74°C). You could also use chicken tenderloins for quicker cooking, though they might be less substantial for a sandwich. My husband often prefers chicken thighs, but then again, he’s often wrong about these things! Ultimately, choose the cut you and your family enjoy most.
Yes and no. You will undoubtedly create a delicious grilled Caprese sandwich regardless of the type of grill you own. A Big Green Egg, being a ceramic charcoal grill, imparts a unique, deeply smoky flavor that is hard to replicate with a gas grill. The consistent heat retention and ability to control airflow contribute to this distinct taste. However, a conventional gas grill will still yield fantastic results. For gas grills, make sure to preheat thoroughly to get good grill marks and consider adding a small smoker box with wood chips if you want to infuse a subtle smoky essence. The essence of this recipe — fresh ingredients and good seasoning — will shine through on any grill.
The ideal marination time largely depends on the type of Italian dressing you use. As suggested in the recipe card, I highly recommend a creamier Italian dressing, such as a 3-Cheese Italian Dressing, or similar variations (whether branded or generic). These dressings typically have less acidity compared to traditional vinaigrette-style Italian dressings. High acid content in a marinade can “cook” (or denature) chicken over time, similar to how ceviche is prepared, leading to a tougher or mushy texture rather than tender. With a creamier, less acidic dressing, you can safely marinate the chicken overnight (8-12 hours) for maximum flavor infusion. If you are using a more acidic, vinaigrette-style dressing, I would advise limiting the marination time to 2-4 hours to avoid affecting the chicken’s texture. Always keep marinated chicken refrigerated. If you prefer to make your own marinade from scratch, you can explore recipes like my Greek marinade for inspiration.
Absolutely! This is a great way to make weeknight dinner even quicker. You can marinate the chicken for up to 24 hours in advance. Slice your mozzarella and tomatoes and store them in separate airtight containers in the refrigerator. Wash and tear your basil leaves, keeping them dry in a plastic bag with a damp paper towel to maintain freshness. The balsamic glaze can also be made ahead of time if you’re preparing it from scratch. When it’s time to eat, all you’ll need to do is grill the chicken, toast the buns, and assemble!
Yes, you certainly can! While the grill imparts a wonderful smoky flavor, this sandwich is equally delicious when prepared indoors. You can use a grill pan on your stovetop for those coveted grill marks and a similar sear. Alternatively, the oven method provided in the recipe card is excellent: simply bake the marinated chicken at 400°F (200°C) until cooked through (165°F/74°C internal temperature), melting the mozzarella on top for the last few minutes. For the buns, you can broil them in the oven, pesto side up, until lightly toasted. The key Caprese flavors will still shine through, offering a fantastic meal without the need for an outdoor grill.
For more grilling inspiration and tips, be sure to check out my best steak recipe: Grilled Steak with Horseradish Dijon Sauce, complete with all the secrets for achieving a perfectly grilled steak every time.
Grilled Chicken Caprese Sandwich
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Ingredients
- 4 large boneless, skinless chicken breasts (trimmed of fat, each cut horizontally into 2 thick pieces to yield 8 total)
- 1 (15 oz) bottle creamy Italian dressing (e.g., 3-cheese Italian dressing)
- fresh whole-milk mozzarella (sliced into 1/4-inch rounds, about 8-16 slices depending on size)
- ripe Roma tomatoes (sliced into 1/4-inch rounds)
- fresh basil leaves (torn into smaller pieces for layering)
- dried Italian seasoning (a pinch for dusting)
- ~8 tsp prepared basil pesto (about 1 tsp per bun half)
- balsamic glaze (for drizzling)
- 8 whole wheat sandwich or burger buns (or your preferred bun)
Instructions
Prepare and Marinate the Chicken
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Trim any fat from the chicken breasts. Cut each large chicken breast horizontally in half, creating two thick chicken “steaks” per breast. This method ensures juicy chicken pieces that fit well on a bun.
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Place the chicken pieces into a resealable bag or shallow dish. Pour the creamy Italian dressing over the chicken, ensuring all pieces are thoroughly coated. Marinate in the refrigerator for at least 1 hour, or ideally, overnight (8-12 hours) for the best flavor and tenderness.
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While chicken marinates, spread about 1 teaspoon of basil pesto on the cut side of each bun half. Set aside.
Cook on Grill (Recommended Method)
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Preheat your grill (charcoal or gas) to 450°F (230°C), setting it up for direct heat grilling. Ensure grates are clean and lightly oiled.
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Place the marinated chicken pieces on the hot grill. Grill for 4-6 minutes per side, flipping once, until the internal temperature reaches 160°F (71°C). Then, top each chicken piece with 1-2 slices of fresh mozzarella. Close the grill lid and continue cooking for another 2-3 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C). Remove chicken from the grill and let it rest.
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Briefly toast the pesto-rubbed buns, cut side down, on the grill for 30-60 seconds until lightly golden and fragrant. Watch carefully to prevent burning.
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Assemble your sandwiches: Place a chicken piece with melted cheese on the bottom bun. Dust lightly with Italian seasoning. Layer with sliced tomatoes and fresh basil leaves. Drizzle generously with balsamic glaze. Top with the other half of the bun and serve immediately.
Alternative: Cook in the Oven
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Preheat your oven to 400°F (200°C).
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Arrange the marinated chicken pieces on a baking sheet or in an oven-safe dish.
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Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 160°F (71°C). Top each piece with mozzarella and continue baking for another 2-3 minutes until the cheese is melted and the chicken reaches 165°F (74°C).
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While the chicken is finishing, switch the oven to broiler setting. Place the pesto-rubbed buns, pesto side up, on a separate baking sheet and broil briefly (30-60 seconds) until lightly toasted. Watch them very closely to prevent burning.
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Assemble your sandwiches as described in the grilling instructions (bottom bun, chicken with cheese, Italian seasoning, tomato, basil, balsamic glaze, top bun). Enjoy!