Garlic Chicken Pesto Caprese Sandwiches with Arugula Balsamic Salad

These garlic chicken pesto caprese sandwiches are the perfect quick dinner solution. Juicy chicken cutlets are seasoned with garlic powder, seared until golden, then topped with vibrant pesto and creamy fresh mozzarella. Nestled in toasted ciabatta with ripe tomato slices and peppery arugula, each bite is a flavor explosion.

On the side, a simple arugula salad tossed with balsamic glaze and Parmesan adds a tangy, fresh contrast. Ready in just 20 minutes, this recipe is ideal for busy weeknights when you crave something satisfying but stress-free.

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Ingredients

4 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

8 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

2 unit CiabattaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cut the fresh mozzarella into ½-inch slices. Pat the chicken cutlets dry with paper towels and place them between two large pieces of plastic wrap. Pound with a meat mallet or rolling pin until about ½ inch thick. Season both sides with garlic powder, salt and pepper.
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. In the last minute of cooking, carefully spoon half of the pesto over the chicken and top with the mozzarella slices. Cover the pan until the cheese melts, about 1 minute.
3. While the chicken cooks, wash and dry the produce. Thinly slice the tomato into rounds. Halve the ciabatta rolls and toast them until lightly golden.
4. In a medium bowl, combine the arugula with a drizzle of olive oil and toss to coat. Spread the cut sides of the ciabatta halves with the remaining pesto. Place the cheesy pesto chicken on the bottom halves. Top with tomato slices and as much arugula as you like. Close the sandwiches.
5. Divide the sandwiches and any remaining arugula between plates. Drizzle the arugula with balsamic glaze to taste and sprinkle with Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, simply slice boneless skinless chicken breasts in half horizontally and pound to ½-inch thickness for even cooking.

What can I substitute for balsamic glaze?

You can make your own by simmering ½ cup balsamic vinegar with 2 tablespoons brown sugar until syrupy or use a good quality balsamic vinegar.

How do I store leftovers?

Assemble sandwiches just before serving to keep the bread crisp. Store components separately in the fridge for up to 2 days.