Spinach Pesto Caprese Chicken Sandwich w/ Roasted Cherry Tomatoes

Roasted Cherry Tomatoes:

Add cherry tomatoes, whole garlic cloves and fresh rosemary to a baking dish. Drizzle generously with olive oil and sprinkle with salt. Roast at 400 degrees for 25 minutes until the tomatoes are burst and jammy and the garlic is soft and golden.

Spinach Pesto:

Toast your pine nuts in a dry pan over medium heat for 2 to 3 minutes, stirring frequently until they are golden brown. Keep a close eye on them because they go from golden to burned very fast. Immediately transfer to a plate to cool.

Add the toasted pine nuts, fresh spinach, basil, Parmesan, garlic, lemon juice and olive oil to a food processor or blender. Add in 2 ice cubes before blending. The ice cubes are the trick to keeping the pesto that vibrant bright green color by preventing the heat from the blending from oxidizing the basil and spinach. Pulse until smooth, scraping down the sides as needed. Season with salt and set aside.

Chicken:

Season both chicken breasts with salt, pepper, garlic powder, onion powder, paprika and your all purpose seasoning blend. Heat a skillet over medium high heat and sear both sides until golden. Reduce the heat and cook through completely. Let the chicken rest for a few minutes before slicing.

Assembly:

Slice open your ciabatta rolls and toast them cut side down in a skillet with butter over medium heat until golden and crispy.

Spread a generous layer of spinach pesto on the bottom half of the roll. Layer on the sliced chicken and top with sliced low moisture mozzarella. Place under the broiler for a few minutes until the cheese is melted and bubbly.

Finish with the roasted cherry tomatoes, a drizzle of balsamic glaze and an extra touch of pesto on top. Close it up and serve immediately.

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.