Caprese Chicken Sandwich with Pesto

• 2 boneless, skinless chicken breasts (about 1/2 lb total), pounded to 1/4-inch thickness

• 1 tbsp Castelvetrano olive oil (plus more for grilling/pan-frying)

• Salt, pepper, and oregano to taste

• Parisian Loaf

• 1/4 cup La Bella Romana pesto

• Belgioioso fresh mozzarella slices

• 1-2 ripe tomatoes, sliced

‍

Preheat oven to 350°F

1. Prepare the Chicken:

o If your chicken breasts are thick, slice them horizontally to create thinner cutlets (about 1/4 inch thick).

o Place each chicken cutlet between two pieces of parchment paper or plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.

o Season both sides of the chicken with salt, pepper, and oregano

o Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat.

o Cook the chicken for about 3-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove from heat and let rest for 5 minutes.

2. Prepare the Bread:

o Slice the bread into desired sandwich length

3. Assemble the Sandwich:

o Spread a generous layer of pesto on the cut sides of both halves

o Place chicken on bread

o Layer with a few slices of fresh mozzarella.

o Add a layer of sliced tomatoes (we suggest seasoning tomatoes with salt and oregano)

o Place in preheated oven to allow bread to toast and cheese to melt

4. Serve:

o Serve the Caprese chicken sandwiches immediately for the best fresh flavor.

Tips and Variations:

• Marinating the Chicken: For extra flavor, you can marinate the chicken in a mixture of olive oil, Italian seasoning, salt, and pepper for at least 30 minutes, or even overnight in the refrigerator.

• Pesto Mayo: For an extra creamy kick, mix some pesto with mayonnaise to create a "pesto mayo" spread for your bread.

• Additions: Consider adding a handful of fresh arugula, spinach, or thinly sliced red onion for extra texture and flavor.

• Tomatoes: Use ripe, in-season tomatoes like beefsteak or heirloom for the best taste. Seasoning the tomatoes with a little salt and pepper can enhance their flavor

‍