Trader Joe's Pesto Chicken Caprese Sandwiches
Trader Joe's pesto chicken is my secret shortcut to make these delicious chicken caprese sandwiches. A homemade basil vinaigrette, fresh mozzarella, and ripe tomatoes are layered with the grilled chicken for the ultimate quick weeknight dinner that makes you feel like you’re eating at a cute café even if you’re just standing at your kitchen counter.
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Servings: 4
Equipment
- gas or charcoal grill
- metal tongs
- chef's knife
- liquid measuring cup
- measuring spoons
- food processor (for the vinaigrette recipe)
- pastry brush
Ingredients
- 1 package Trader Joe's pesto marinated chicken breasts (each package will vary in size)
- 4 ciabatta buns, split
- 1 (16-ounce) package sliced fresh mozzarella
- ¼ cup Basil Balsamic Vinaigrette
- 3 tablespoon aged balsamic vinegar
- 3 ripe large tomatoes, sliced
- Fresh basil leaves
Instructions
- Preheat the grill to medium-high heat. Grill the chicken 3 to 4 minutes on each side or until cooked through. Remove to a plate to rest.
- While the chicken grills, grill the ciabatta buns, cut sides down, about 1 minute or until toasted.
- Cut the chicken into thin slices.
- Spread the vinaigrette on the cut sides of the buns.
- Layer the bottom halves with the basil, chicken, tomatoes, and mozzarella. Drizzle with the aged balsamic and replace the bun tops.
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Notes
- For the best results, assemble these sandwiches right before serving so the bread doesn't become soggy.
- Make the Basil Vinaigrette ahead of time and keep it in the fridge for up to 1 week. It's a great way to use up basil and flavor your favorite salads!
- If you're not near a Trader Joe's, you can toss some of the vinaigrette with shredded rotisserie chicken and use that instead.
- Use a super hot grill pan instead of an outdoor grill if the weather is less than ideal for outdoor cooking.
- A serrated knife makes easy work of cutting through both the tomatoes and fresh mozzarella (if you don't buy it pre-sliced).