Let me tell you about pesto chicken caprese grilled sandwiches – they’re what happens when you take everything good about Italian food and smash it between two pieces of bread, then grill it until the cheese melts and the bread gets crispy. I made this for lunch one day and my roommate came home, smelled it, and immediately asked why I was “holding out on the good sandwiches.” Sorry, but sometimes you just want something better than regular turkey and cheese.
This is grilled chicken layered with fresh mozzarella, tomatoes, basil, and pesto on ciabatta or sourdough bread, then pressed in a panini maker or grilled in a pan until everything melts together. The pesto soaks into the bread, the mozzarella gets all gooey, the tomatoes add freshness, and the grilled bread holds it all together with a perfect crunch. It’s basically a caprese salad that decided to become a hot sandwich and succeeded wildly.
Best part? You can use rotisserie chicken or leftover grilled chicken, so there’s minimal actual cooking involved. Assemble, press, eat. Takes maybe 10 minutes if you’ve got the chicken already cooked. For something that tastes this good, the effort is laughably low.
Why This Sandwich Beats Regular Grilled Cheese
Regular grilled cheese is fine for comfort food but it’s also kind of boring after age 12. This pesto chicken caprese sandwich brings actual flavors and textures that feel grown-up without being pretentious. The pesto adds herby richness, the tomatoes cut through the cheese, the basil adds freshness, and the chicken makes it substantial enough to be an actual meal.
I made these for a casual lunch with friends and everyone got weirdly quiet while eating because they were too focused on their sandwiches to talk. That’s when you know food is good – when people stop being social to concentrate on eating. One person said “this tastes like something from a fancy cafe” which is funny because I made it in my kitchen using supermarket ingredients.
Here’s why you need this sandwich:
- Tastes expensive and fancy but uses basic ingredients
- The pesto-mozzarella-tomato combo is undefeated
- Grilling the sandwich takes it from good to exceptional
- Uses up leftover chicken perfectly
- Feels like a restaurant meal at home
- Actually filling unlike most sandwiches that leave you hungry
Plus this works for people who claim sandwiches are “boring lunch food.” Those people haven’t had a properly grilled caprese sandwich with pesto. This will change their minds :/
What You Need for Pesto Chicken Caprese Sandwiches
For the Chicken
Protein Options:
- Cooked chicken breast (1 lb – sliced thin)
- Rotisserie chicken (shredded or sliced)
- Grilled chicken (leftover or fresh)
- Even deli-sliced chicken breast works in a pinch
If Cooking Fresh Chicken:
- Chicken breasts (2 – pounded thin)
- Olive oil (1 tablespoon)
- Italian seasoning (1 teaspoon)
- Salt and pepper
- Grill or pan-fry 5-6 minutes per side until cooked through
Why pre-cooked works: This sandwich is about assembly and grilling, not cooking chicken from scratch. Use whatever cooked chicken you have or buy rotisserie chicken from the store.
For the Sandwich Build
Bread:
- Ciabatta rolls (4) or sourdough bread (8 slices)
- Focaccia works great too
- Don’t use regular sandwich bread – too soft
Caprese Components:
- Fresh mozzarella (8 oz – sliced, not shredded)
- Tomatoes (2 large – sliced, or use roma tomatoes)
- Fresh basil leaves (1 bunch – about 20-30 leaves)
- Balsamic glaze (optional but recommended for drizzling)
Pesto:
- Basil pesto (½ cup – store-bought or homemade)
- Don’t skimp on the pesto – it’s crucial
Extras:
- Butter (for grilling)
- Olive oil (alternative for grilling)
- Red pepper flakes (optional for heat)
- Salt and pepper
Why fresh mozzarella matters: Regular shredded mozzarella gets rubbery and weird when melted. Fresh mozzarella gets creamy and gooey. This is one ingredient where the upgrade is worth it.
Equipment You Actually Need
- Panini press (ideal but not necessary)
- OR large skillet/griddle plus something heavy to press (cast iron pan, foil-wrapped brick)
- Sharp knife
- Cutting board
- Spatula
How to Make Pesto Chicken Caprese Grilled Sandwiches
Step 1: Prep Your Ingredients
If using fresh chicken, cook it now. Season with Italian seasoning, salt, and pepper. Grill or pan-fry until cooked through. Let rest 5 minutes then slice thinly.
Slice mozzarella about ¼ inch thick. Slice tomatoes about ¼ inch thick. Pat tomatoes dry with paper towel to remove excess moisture – wet tomatoes make soggy sandwiches.
Wash and dry basil leaves. Have pesto ready in a small bowl for easy spreading.
Step 2: Build the Sandwiches
Slice bread if using ciabatta or focaccia. For each sandwich you need two pieces.
Spread pesto generously on both sides of bread. Don’t be shy – the pesto is what makes this special. Use about 1-2 tablespoons per sandwich.
Bottom layer: Bread with pesto, then 2-3 slices mozzarella, then sliced chicken (about 3-4 oz per sandwich).
Middle layer: Tomato slices (2-3 slices), fresh basil leaves (5-6 leaves), salt and pepper on tomatoes.
Top layer: More mozzarella (1-2 slices), then top piece of bread with pesto on the inside.
Press down gently to compact everything. The sandwich should be substantial but not so tall it falls apart.
Pro tip: If you want extra flavor, drizzle a bit of balsamic glaze over the tomatoes before closing the sandwich.
Step 3: Butter the Outside
This is what makes the bread golden and crispy. Spread softened butter on the outside of both pieces of bread. Or brush with olive oil if you prefer – works just as well.
Make sure you get the butter/oil all the way to the edges. Unbuttered spots won’t get golden.
Step 4: Grill the Sandwiches
If using panini press: Preheat it. Place sandwich in press, close lid, and cook for 4-5 minutes until bread is golden and cheese is melted. The press does all the work.
If using skillet method: Heat a large skillet over medium heat. Place sandwich in pan. Put another heavy pan on top to press it down (cast iron works great, or wrap a brick in foil).
Cook for 3-4 minutes until bottom is golden brown. Flip carefully, press down again with the heavy pan, cook another 3-4 minutes.
You want deep golden brown bread and completely melted cheese. If bread is browning too fast but cheese isn’t melted, lower heat and give it more time.
Step 5: Rest and Slice
Remove from heat and let rest for 2 minutes. This prevents all the melted cheese from squirting out when you cut it.
Slice diagonally with a sharp serrated knife. The diagonal cut makes it look fancier and is easier to eat.
Serve immediately while hot and melty. These pesto chicken caprese grilled sandwiches are best fresh off the press when the cheese is still gooey.
Pair with chips, a simple salad, or tomato soup for dipping if you’re feeling nostalgic.
Creative Variations Worth Trying
Prosciutto Caprese Sandwich
Add thin slices of prosciutto for salty, savory depth. The prosciutto-mozzarella-pesto combo is next level.
Spicy Caprese Sandwich
Use spicy calabrian chili paste instead of regular pesto. Or mix red pepper flakes into regular pesto. For people who like heat.
Roasted Red Pepper Addition
Add roasted red peppers from a jar. They add sweetness and pair perfectly with pesto and mozzarella.
Arugula Caprese Sandwich
Add a handful of arugula for peppery bite and extra green freshness. Peppery greens work well with mild mozzarella.
Balsamic Reduction Drizzle
Make a balsamic reduction and drizzle inside sandwich before grilling. Adds tangy sweetness that complements everything.
Sun-Dried Tomato Pesto Version
Use sun-dried tomato pesto instead of basil pesto. Different flavor profile but equally delicious.
Pesto Chicken Caprese Grilled Sandwiches
Equipment
- Panini press or skillet with weight
- Cutting board
- Sharp Knife
- Spatula
Ingredients
- 1 lb cooked chicken breast, sliced thin
- 4 ciabatta rolls or 8 slices sourdough
- 8 oz fresh mozzarella, sliced
- 2 large tomatoes, sliced
- 0.5 cup basil pesto (store-bought or homemade)
- 1 bunch fresh basil leaves (about 20–30 leaves)
- 2 tbsp balsamic glaze (optional)
- 4 tbsp softened butter or olive oil for grilling
- to taste salt and pepper
- optional red pepper flakes (for heat)
Instructions
- If cooking chicken fresh, season with Italian seasoning, salt, and pepper. Grill or pan-fry until cooked through, then let rest and slice. Prep mozzarella and tomato slices (¼” thick) and pat tomatoes dry. Wash and dry basil leaves.
- Spread pesto generously on both inner sides of bread. Layer mozzarella, chicken, tomato, basil, and optional balsamic glaze. Season with salt and pepper. Top with more mozzarella and second slice of bread.
- Butter or oil the outside of the sandwich bread. Be sure to coat edges for full browning.
- Grill sandwiches in a panini press for 4–5 minutes or in a skillet with weight on top, 3–4 minutes per side, until cheese is melted and bread is golden brown.
- Let sandwiches rest 2 minutes, then slice diagonally and serve hot with optional chips or tomato soup.
Notes
Nutrition
Frequently Asked Questions
My sandwich is soggy – what did I do wrong?
Your tomatoes released too much water. Pat them dry before adding to sandwich. Also don’t overload with tomatoes – 2-3 thin slices max. And make sure bread is properly grilled and crispy on outside.
The cheese won’t melt but the bread is burning – help?
Heat is too high. Lower to medium or medium-low and give it more time. Cheese needs gentle heat to melt properly. Rushing it with high heat burns bread before cheese melts.
Can I make these pesto chicken caprese sandwiches ahead?
Not really. These are best made fresh. You can prep ingredients ahead – cook chicken, slice everything – but assemble and grill right before eating. Pre-made grilled sandwiches get soggy.
My sandwich falls apart when I try to flip it – why?
Too much filling or you’re flipping too roughly. Pack ingredients in but don’t overload. Use a large spatula and flip confidently in one motion. Also make sure bottom is fully browned before flipping – it holds together better.
Can I use shredded mozzarella instead of fresh?
You can but it won’t be as good. Shredded mozzarella doesn’t melt as creamily and has a different texture. Fresh mozzarella is really what makes this sandwich special.
What if I don’t have a panini press?
Use the skillet method with a heavy pan on top to press down. Works just as well, maybe takes a minute longer. You don’t need special equipment.
Frequently Asked Questions (continued)
Can I use turkey instead of chicken?
Absolutely. Deli turkey, leftover roasted turkey, or grilled turkey breast all work. The sandwich is more about the pesto-mozzarella-tomato combo anyway.
