Pesto Chicken Caprese Sandwich

01Method

1. 1

   Heat the oven to 375°F (190°C).

2. 2

   Butterfly each chicken breast into thinner cutlets, then sprinkle with Italian seasoning and salt. Arrange on a rimmed baking sheet.

3. 3

   Roast in the oven until cooked through with no pink remaining and juices run clear, approximately 20 minutes. An instant-read thermometer should register at least 165°F (74°C) at the thickest part.

4. 4

   Slice the heirloom tomato and mozzarella into four rounds of about 1/3-inch thickness each. Lay the tomato slices on a separate baking sheet, place a mozzarella round on top of each, then put them in the oven alongside the chicken for the final 10 minutes. Once the chicken is done, remove it from the oven.

5. 5

   Switch the oven to broil and cook the tomato and cheese until the mozzarella is fully melted, about 2–3 minutes. If desired, place the ciabatta rolls cut-side up under the broiler and toast until golden, 1–2 minutes.

6. 6

   Build each sandwich by laying a chicken cutlet on the bottom half of a ciabatta roll, then topping with a tomato-mozzarella stack and a spoonful of pesto.