Seasoned chicken, pesto aioli, summery tomatoes, fresh basil and lots of cheese make these Caprese Chicken Sandwiches quick, delicious and picnic ready!
As long as we’re on the taking advantage of every moment of sunshine this summer, let’s hit the road for a picnic. I’ve always loved dining al fresco. I think it’s because our summers in the midwest are short (yet amazing!) and we’ve patiently waited most of the year to dig out from the snow. Patio seating is at a premium but there’s a lot of prime picnic real estate at the park, the lake or your backyard.
We took advantage of a beautiful day at the cabin and packed in a few hours of fishing, canoeing, swimming, hiking, biking and napping. After working up an appetite we sat in the shade with some fruit, rosé and these delicious caprese chicken sandwiches.
I broiled the chicken the day ahead so I didn’t have to fuss with it while we were enjoying the sunshine but you could easily grill it or even swap in some rotisserie chicken for a last-minute meal instead. Wrap them up with a bit of parchment and twine and they’re the ultimate picnic meal, but they’re obviously delicious at any occasion. You can’t beat the ease of a simple chicken sandwich!
The herby smear of pesto aioli is the not-so-secret, secret in this sandwich. I used a jar of premade pesto, just be sure its high quality and packed with lots of fresh flavor, but you could easily use homemade pesto too.
Picnic Perfect Caprese Chicken Sandwich
Seasoned chicken, pesto aioli, summery tomatoes, fresh basil and lots of cheese make these Caprese Chicken Sandwiches quick, delicious and picnic ready!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 Sandwiches 1x
Ingredients
- 4 small boneless, skinless chicken breasts (about 1 1/4 pounds)
- 1 tablespoon olive oil
- Pinch of salt and pepper
- 1/4 cup mayonnaise
- 2 tablespoons pesto
- 4 ciabatta buns, toasted, split
- 8 ounces fresh mozzarella, sliced
- 2 medium tomatoes, sliced
- 12 fresh basil leaves
Instructions
- Set oven to broil. Place chicken between layers of wax paper and use a meat tenderizer and flatten the breast to an even thickness so it will cook evenly. Brush with olive oil and sprinkle with salt and pepper.
- Place chicken on broiler pan. Broil 4 to 6 inches from heat for 15 to 20 minutes, turning once, until chicken is no longer pink in center. Cool completely.
- Meanwhile, in a small bowl, stir together the mayonnaise and pesto until smooth. Spread some pesto aioli on the cut sides of the bread, layer in the chicken, mozzarella, tomato and basil and serve,
Nutrition
- Serving Size: 1 Sandwich
- Calories: 480
- Sugar: 2g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 98mg
What’s your favorite picnic sandwich?
Looking for another sandwich to nosh? Try these…
Green Goddess Sandwiches from the Bojon Gourmet
Summer Squash Sandwich with Herbed Ricotta from Honestly Yum
Lemon Edamame Avocado Sandwiches from Love and Lemons
Or, check out these Avocado BLT Sandwiches with Spicy Aioli from yours truly…
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