Spinach Pesto Caprese Chicken Sandwich w/ Roasted Cherry Tomatoes

Prep:

Start with your dry ingredients. Add the flour, sugar, baking powder, baking soda, and salt to a bowl and whisk together until fully combined. Set that aside and make your wet batter by combining the buttermilk, milk, melted unsalted butter, vanilla, and egg in a separate bowl and whisk until smooth.

Slowly pour the wet ingredients into the dry mixture and fold everything together gently. Do not over mix this batter. Lumps are completely fine and actually a good sign. Over mixing develops the gluten and will give you tough, dense pancakes instead of light and fluffy ones.

Let the batter rest for 5 to 10 minutes. This step allows the baking powder and baking soda to activate and is what gives you that lift and fluffiness once they hit the pan.

Cooking:

Preheat your skillet to medium low, and I mean the lowest form of medium you can get. Too much heat is the number one reason pancakes cook unevenly and burn on the outside before the inside is done.

Add a little oil and butter to the pan and let it melt together. The combination of oil and butter is what gives you those perfectly crispy edges that make these pancakes so good.

Pour your batter into the pan and let it cook undisturbed. Watch for small air bubbles beginning to form across the surface of the pancake. That is your cue to flip. Do not rush it and do not guess.

Once you flip, do not press the pancake down. I know the temptation is there but pressing it down pushes all of the air out and gives you a thin dense result instead of that thick fluffy stack. Let it cook until the bottom is also crispy then remove from the pan.

Immediately add a pat of butter on top as soon as it comes off the heat and let it melt right in.

Make a stack and dig in. You are going to love these

TIPS AND TRICKS:

-The ice cubes in the pesto are not optional if you want that beautiful bright green color. Blending generates heat which oxidizes the basil and turns it dark and dull fast. The ice cools everything down as it blends and keeps the pesto looking vibrant and fresh.

-Do not skip toasting the ciabatta in butter. That golden crispy surface on the inside of the roll is what holds everything together and keeps the sandwich from getting soggy from the pesto and tomatoes.

-Toast the pine nuts in a dry pan with no oil and watch them constantly. They go from perfectly golden to burned in seconds. Pull them off the heat the moment they turn golden and transfer immediately to a cool surface to stop the cooking.

-Let the chicken rest for a few minutes after cooking before you slice it. Slicing too early lets all of the juices run out and you end up with dry chicken on the sandwich. A short rest keeps every slice juicy.

-Broiling the sandwich with the mozzarella on top after assembling is what pulls the whole thing together. That melted bubbly cheese acts as a base for the roasted tomatoes and balsamic and ties every layer into one cohesive bite.

WHAT TO SERVE WITH THIS:

-A simple arugula salad with lemon vinaigrette pairs perfectly with this sandwich and keeps the whole meal feeling fresh and light.

-Crispy seasoned fries or oven roasted potatoes on the side make this feel like a full restaurant quality plate at home.

-A cup of tomato soup on the side is a classic pairing for a caprese style sandwich and honestly one of the best combinations.

FREQUENTLY ASKED QUESTIONS:

Can I use store bought pesto instead of homemade?

You can and the sandwich will still taste great. But I would strongly encourage you to try the homemade version at least once because the difference in flavor and color is significant. It only takes about 5 minutes and the spinach and basil combination gives you a depth of flavor that no jar can replicate.

Can I use a different bread?

Ciabatta is the ideal choice because it is sturdy enough to hold up to all of the layers without getting soggy and it toasts up beautifully in butter. A focaccia roll or a crusty baguette would also work really well. I would avoid softer breads like brioche for this one since they will not hold up as well to the moisture from the tomatoes and pesto.

Can I grill the chicken instead of pan searing?

Absolutely and it will add a really nice smoky char that complements the pesto and balsamic beautifully. Season the same way and grill over medium high heat until cooked through. Let it rest before slicing just like you would with the pan seared version.

How do I store leftover pesto?

Store leftover pesto in an airtight container in the fridge for up to 4 days. Press a piece of plastic wrap directly onto the surface of the pesto before sealing to minimize air exposure and keep it from browning. You can also freeze it in an ice cube tray for easy portioning and use it within 2 months.

Can I make components of this ahead of time?

Yes and it makes assembly much faster. The roasted tomatoes can be made up to 3 days ahead and stored in the fridge. The pesto keeps for up to 4 days in the fridge. The chicken can be cooked and sliced ahead of time as well. When you are ready to eat just toast the bread, assemble and broil.