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Roasted Chicken Caprese Sandwich

Prep Time:

15 Min.

Cook Time:

10 Min.

Total Time:

25 Min.



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  • For the sandwich:
  • 8 slices D’Italiano® Thick Slice 100% Whole Wheat Bread
  • 4 cups (960ml) cooked, shredded store-bought rotisserie chicken or shred left over roasted chicken from dinner!
  • 8 slices fresh mozzarella
  • 1 tomato, sliced
  • 12 basil leaves
  • ¼ 60ml) fresh homemade (or store bought) pesto sauce
  • 1 tbsp. (15ml) olive oil
  • Sea salt and pepper to taste
  • For the pesto:
  • 1 cup (240ml) fresh basil leaves
  • 3 cloves garlic, peeled
  • 3 tbsp. (45ml) pine nuts (or substitute walnuts)
  • ⅓ cup (80ml) grated Parmesan cheese
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 1/3 cup (80ml) olive oil

How to make

  • For the pesto:
  • 1 In the bowl of a food processor Combine basil, garlic, pine nuts and Parmesan cheese, season with salt and pepper.
  • 2 With the motor running, add olive oil in a slow stream until emulsified; set aside.
  • 3 Store in an airtight container in the refrigerator for up to 1 week.
  • For the sandwich:
  • 1 In a skillet set over medium heat, lightly toast D’Italiano® Thick Sliced 100% Whole Wheat Bread.
  • 2 In the same skillet set over medium heat, heat olive oil.
  • 3 Toss in shredded roasted chicken add pepper, and warm for about 5 minutes.
  • To assemble the sandwich:
  • 1 Spread ½ the pesto on the bottom 4 slices of the toasted bread.
  • 2 Top the bottom 4 slices of the toasted bread with warmed shredded roasted chicken.
  • 3 For each sandwich bottom top the warmed shredded roasted chicken. with 2 slices of mozzarella cheese and 2 slices of tomato. (feel free to add more if you like!).
  • 4 Sprinkle the tomatoes with sea salt and black pepper.
  • 5 Top each of the 4 sandwich bottoms with three basil leaves and finish with the reserved 4 slices of toasted bread.
  • 6 Slice and serve.