Chicken Caprese Sandwich with Prosciutto
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I’m obsessed with this simple and simply perfect meal. A well-made chicken Caprese sandwich (with prosciutto if ya wanna) is back to basics in the best possible way. And it’s ready in 20 minutes.
Why we love this recipe
Like everyone ever, I’m a big fan of a simple, perfect Caprese sandwich with mozzarella, tomato, basil, and balsamic on a good baguette. But wait! There’s more.
Adding a tender, perfectly cooked chicken breast and a few paper-thin slices of prosciutto takes this classic to a higher plane. This sandwich is:
- Full of savory goodness with a hint of earthy sweetness
- Summery, if you’re into that kind of thing (and year-round ready if you’re not)
- Light yet filling
- SO quick and easy to make
- Easy to scale — make one, or make a zillion
Here’s what you’ll need to make a great chicken Caprese sandwich.
- For the bread, I like to use a baguette for its more diminutive width. But you can use any good crusty bread or roll that you like.
- The key to making this sandwich quick, tender, and manageable is to pound the chicken breast to a thin, even thickness.
- With just a few ingredients, quality counts. If you’ve got some nicer fresh mozzarella, balsamic vinegar, and extra-virgin olive oil, this is a great place to use it. (If not, that’s okay too.)
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How to make it
This sandwich comes together quickly, without much cooking. Here’s all you need to do. You can see all the steps in action in the video that accompanies this post.
- Pounding chicken makes it an even, quick-cooking thickness (aim for about 1/4 inch) and tenderizes it at the same time. Plus, it doubles as free therapy. I use the flat side of this mallet, but you can use a sturdy rolling pin if you don’t have a mallet. Pounding between parchment keeps cleanup easy.
- To cook, you can use a cast-iron pan or a grill. First get the bread nice and toasty.
- Then add a bit of oil and cook the chicken for about 2-3 minutes per side until it’s just done.
- After that, it’s all about assembly. Protip: Layer the mozzarella right on top of the warm chicken so it gets a little melty.
Expert tips and FAQs
This sandwich is a riff on the Italian classic salad, which comes from the Campania region. The red, white, and green of tomato, mozzarella, and basil are a nod to the Italian flag.
The salad is traditionally served as a starter.
With a thinly pounded chicken breast, cooking will only take a few minutes per side. Look for a nice gentle brown on the outside, and pull the chicken off the heat when it’s just opaque throughout.
I really believe in buying good-quality chicken, getting a feel for cooking it, and not stressing about the rest.
Sure thing. A chicken Caprese sandwich is adaptable, and you can use whatever good crusty bread (or hey, even soft focaccia) that you like.
If you’re the kind of person who saves leftover sandwiches in the fridge and is happy eating them the next day, this one is no exception.
If you’re more finicky, no judgment there either. You can store any leftover ingredients separately in the fridge and assemble a sandwich right before eating.
How to serve a chicken Caprese sandwich
I think a good chicken Caprese sandwich is a meal all by itself. But if you want options, we’ve got options!
- A simple salad like this one or mixed greens with balsamic vinaigrette is always a good choice
- Cut each sandwich into three segments and serve as part of a lunch buffet (or even for game day)
- Wrap them up for a picnic at the beach
- You can even ditch the bread and serve the rest of the ingredients over arugula if you like!
More of our favorite recipes
- If you’re in a Caprese mood, here’s another spin on the classic that we really love and you might, too.
- If you’re looking for easy but special sandwiches that are great for a picnic, try one with a frittata.
- 4 ounces boneless, skinless chicken breast
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 6-inch piece baguette
- 3 ounces fresh mozzarella, sliced
- 3 slices ripe tomato
- 3 slices prosciutto, optional
- 5 basil leaves
- Fine sea salt and freshly ground black pepper
- Using a mallet or rolling pin, pound chicken breast until it's about 1/4-inch thick.
- Heat a cast-iron skillet or a grill to medium-high. Slice the baguette in half lengthwise. Cook cut sides of bread until nicely charred, then flip bread and cook a minute or two more to warm through. Place on a plate.
- Pour one tablespoon of the oil into the pan or use it to coat the chicken breast if grilling. Season chicken with salt and pepper. Cook, flipping once, until nicely browned and just cooked through, 2-3 minutes per side depending on thickness and cooking method.
- Drizzle remaining oil and balsamic vinegar onto both cut sides of the bread.
- Onto the bottom piece of bread, layer the chicken, mozzarella, tomatoes (and a pinch of salt), prosciutto if using, and basil.
- Top with other half of bread and serve.
- When pounding the chicken, an even thickness is more important than the exact dimensions. I like to do it between pieces of parchment for easy cleanup, but you don't have to. Here's the mallet I use.
- If the dressing doesn't absorb into the bread right away, you can use a fork to poke the bread a bit and encourage the oil and vinegar to seep deeper into the bread.
- Be sure to put the mozzarella right on top of the warm chicken to encourage a little bit of melting.
- This sandwich likes to be served pretty soon after it's made, but it's also great to wrap up for a picnic within a few hours.