Day 141 – Open Faced Chicken Caprese Sandwich


This sandwich has my name written all over it. As soon as I saw this pin, I added the ingredients to my shopping list so I could make it as soon as possible.

It was glorious.


2 small chicken breasts (or 1 large breast)
salt & pepper
4 slices hearty bread (I used French bread)
2 vine-ripened tomatoes, cut into 1/4″ slices
4-5 fresh basil leaves, torn into small pieces
2oz fontina or mozzarella cheese, cut into slices (I used mozzarella)


1. Season chicken with salt and pepper on both sides, then saute in a non-stick sprayed skillet over medium-heat until chicken is no longer pink in the center, about 3-4 minutes a side. Remove to a plate, and set aside.

2. Position oven rack in the second slot under the broiler, about 6-7 inches away from the heat. Lightly butter one side of each bread slice, then place on a foil-lined baking sheet. Broil until golden brown around the edges.

3. Place cooked chicken on top of toasted bread slices, then top with tomatoes, basil, and cheese. Place back under the broiler until cheese is melted. Crack black pepper over the top, then serve.

Mmmmmm! This was so good! It was a little difficult to eat, but it was absolutely delicious. We had some chicken left over so I made this again the next night without the bread. I also had the genius idea to sprinkle some balsamic vinegar and olive oil on top. Oh yes, I went there. I don’t think I need to tell you how amazing this was. The chicken just soaked up those juices. You’ll definitely want to make this one.

Iowa Girl Eats – If you have never visited her blog, check it out. She is great!


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