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A crispy chicken Caprese sandwich packed with flavor! Juicy, golden brown chicken cutlets, roasted tomatoes, fresh mozzarella, basil pesto, and balsamic glaze on toasted ciabatta bread.

PREP:

10 minutes mins

TOTAL:

SERVES:

4

JUMP TO RECIPE

You ever take a bite of something so good, you just stop and shake your head? Like, “Yeah… this is it.” That’s exactly what happened the first time I put this Crispy Chicken Caprese Sandwich together.

I had leftover tomatoes sitting on the counter, looking a little too soft for a salad. Instead of tossing them, I roasted them slow with garlic and olive oil. That’s when the idea hit me—why not use that same garlicky oil to fry up some chicken cutlets? Talk about a game-changer.

Crispy, golden brown chicken, juicy roasted tomatoes, fresh basil, and creamy mozzarella, all on a toasted ciabatta roll with a drizzle of balsamic glaze. Tell me that doesn’t sound like the best sandwich you’ve had all year.

This isn’t just a sandwich. It’s the kind of meal you make when you want to treat yourself right—whether that’s for a quick weeknight dinner, an easy weekend lunch, or just because you deserve something ridiculously good.

Let’s get into it.

Essential Equipment for the Perfect Crispy Chicken Caprese Sandwich

A great sandwich isn’t just about the ingredients—it’s about how you put it together. The right tools can save time, reduce mess, and make sure everything cooks perfectly. Here’s what you’ll need.

A Sturdy Cutting Board & Sharp Chef’s Knife

You’ll be slicing chicken, tomatoes, and ciabatta, so a good cutting board and a sharp, balanced knife make a world of difference. Dull knives lead to smashed tomatoes and uneven chicken.

Recommended gear:

• Cutting Board – A wooden or composite board like the John Boos Maple Cutting Board is sturdy and won’t dull your knife.
• Chef’s Knife – The Dalstrong Gladiator Series is a solid pick—razor-sharp, comfortable, and built to last.

A Heavy Skillet for Crispy Chicken

To get that crispy, golden brown crust, you need a pan that retains heat evenly. A cast iron or stainless steel skillet will give you that perfect sear.

Recommended gear:

• Cast Iron Skillet – The Lodge 12-inch Cast Iron Skillet is a workhorse that’ll last a lifetime. Holds heat like a champ.
• Stainless Steel Pan – If you prefer stainless, the All-Clad D3 Stainless 12-inch is top-notch and great for frying.

A Baking Sheet for Roasting Tomatoes

Slow-roasting tomatoes is what takes this sandwich from good to incredible. A sturdy, non-warping baking sheet ensures even roasting.

Recommended gear:

• Baking Sheet – The Nordic Ware Aluminum Half-Sheet Pan is what I use—it’s durable, distributes heat well, and won’t bend under high temps.
• Parchment Paper – Makes cleanup easier and prevents sticking. Try Reynolds Pre-Cut Sheets for convenience.

A Wire Rack for Draining the Chicken

Placing fried chicken directly on a plate makes it soggy. Instead, let it cool on a wire rack so it stays crispy.

Recommended gear:

• Wire Cooling Rack – The Checkered Chef Stainless Steel Cooling Rack fits right over a baking sheet—perfect for draining fried food.

A Small Saucepan for the Balsamic Glaze

If you’re making a balsamic reduction from scratch, you need a good saucepan that distributes heat evenly.

Recommended gear:

• Saucepan – The Cuisinart MultiClad Pro 1.5 Qt Saucepan heats evenly and has a pour spout, which makes drizzling easier.

A Good Toaster (or Oven) for Ciabatta Rolls

A lightly toasted ciabatta roll makes all the difference—it’s sturdy enough to hold everything together but still soft inside.

Recommended gear:

• Garlic Mashed Potatoes – A smooth, buttery side that works well with crispy chicken, just like chicken parm with mashed potatoes.
• Blistered Green Beans – Adds a nice crisp-tender crunch and a touch of brightness to cut through the richness.
• Sweet Potato Fries – The natural sweetness pairs well with the tangy balsamic glaze, and they’re crispy like the sandwich.
• Street Corn Skillet – Mozzarella, bacon, and roasted poblano? HECK YES. This brings in some smoky, creamy, and slightly spicy flavors that play well with the Caprese profile.

Pro Tip: Work Smarter, Not Harder

Batch cook chicken cutlets and roasted tomatoes ahead of time—they store great in an airtight container in the fridge. Just reheat in an air fryer or on the stove for quick meals during the week.

Ingredients for the Best Crispy Chicken Caprese Sandwich

When it comes to a sandwich like this, every ingredient matters. You don’t want bland chicken, watery tomatoes, or weak bread messing up what should be an all-star bite. Here’s what to look for when you’re shopping, along with a few pro tips to make sure you’re getting the best quality ingredients.

For the Crispy Chicken Cutlets

Chicken breast – Go for thin-sliced chicken breasts or buy regular skinless chicken breasts and pound them to about ½ inch thickness. Thin, even chicken cooks faster and crispier without drying out.

Flour – All-purpose flour is all you need here. This is your first layer of breading, which helps the eggs and breadcrumbs stick better.

Eggs – Acts as the glue between the flour and breadcrumbs. Use large eggs for good coverage.

Italian-seasoned breadcrumbs – Pre-seasoned breadcrumbs add great flavor right out of the bag. If you only have plain breadcrumbs, mix in 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and a pinch of salt.

Panko breadcrumbs – This is the secret to extra crispiness. Panko has a lighter, airier texture than regular breadcrumbs, giving you that signature golden crunch.

Parmesan cheese – Adds savory depth to the breading. Go for freshly grated Parmesan, not the shelf-stable powdery stuff. It melts better and packs way more flavor.

Garlic powder, salt, and black pepper – Essential seasonings to make sure the chicken isn’t bland under all that crispy goodness.

Olive oil (from the roasted tomatoes) – Instead of using plain oil, we’re using the garlic-infused olive oil left over from roasting the tomatoes. This gives the chicken an extra layer of flavor while frying.

For the Roasted Tomatoes

Cherry or Campari tomatoes – These tomatoes roast beautifully, turning sweet, juicy, and packed with flavor. Look for ones that are firm but ripe, with deep red color. If they’re too soft, they’ll turn mushy in the oven.

Olive oil – Helps caramelize the tomatoes while keeping them juicy. Use extra virgin olive oil for the best flavor.

Garlic – Roasting garlic with the tomatoes makes everything taste next level. Fresh garlic cloves work best, but in a pinch, you can use garlic powder (about ¼ teaspoon per clove).

Kosher salt & black pepper – Enhances the natural sweetness of the tomatoes. Kosher salt works better than table salt because it’s less harsh and helps draw out moisture evenly.

For the Sandwich Assembly

Fresh mozzarella cheese – Soft, creamy, and mild—this is what makes it a true Caprese sandwich. Look for fresh mozzarella balls or buffalo mozzarella packed in water. Slice them thick so they melt just enough over the warm chicken.

Basil pesto – You can use store-bought pesto or make your own if you’ve got fresh basil, pine nuts, garlic, olive oil, and Parmesan lying around. Either way, pesto adds that classic herbaceous, garlicky kick that makes this sandwich shine.

Ciabatta rolls – The foundation of a great sandwich. Ciabatta bread is sturdy enough to hold everything together, but still soft inside so every bite is balanced. Avoid anything too airy—it needs to soak up that balsamic glaze without falling apart.

Balsamic glaze (balsamic reduction) – This is what ties everything together. You can buy a pre-made balsamic glaze, or make your own by simmering balsamic vinegar until it thickens into a sweet, tangy drizzle.

Fresh basil leaves – No Caprese sandwich is complete without fresh basil. Look for vibrant green leaves with no wilting. If the leaves are darkening, they’re past their prime.

Pro Tip: Build Your Sandwich Like a Pro

A great sandwich is all about balance. The crispy chicken gives texture, the roasted tomatoes add juiciness, and the mozzarella and pesto bring creamy, herby goodness. Don’t overload any one ingredient—each bite should have a little of everything.

Now that you’ve got the best ingredients, it’s time to put it all together. Let’s get cooking.

How to Make the Best Crispy Chicken Caprese Sandwich

Now that we’ve got all our ingredients lined up, it’s time to bring it all together. Follow these step-by-step instructions to get a sandwich that’s crispy, juicy, and packed with flavor.

Roast the Tomatoes

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the tomatoes. Slice cherry or Campari tomatoes in half and place them on the baking sheet.
3. Season well. Drizzle with olive oil, add minced garlic, and sprinkle with kosher salt and black pepper. Toss everything together so the tomatoes are evenly coated.
4. Roast for 25-30 minutes. The tomatoes should be soft, slightly caramelized, and bursting with flavor.
5. Save the oil. Once the tomatoes are done, carefully pour the remaining olive oil into a small bowl—this garlicky, tomato-infused oil will be used for frying the chicken.

Prepare the Chicken Cutlets

1. Pound the chicken. If using regular chicken breasts, place them between two pieces of plastic wrap and pound to ½-inch thickness with a meat mallet or rolling pin. This ensures even cooking and keeps the chicken juicy.
2. Set up your dredging station. You’ll need three shallow bowls:
   • Bowl 1: Flour, garlic powder, salt, and black pepper
   • Bowl 2: Beaten eggs
   • Bowl 3: Panko, Italian breadcrumbs, and grated Parmesan
3. Dredge the chicken. Coat each chicken cutlet in the flour mixture, then dip into the beaten eggs, and finally press into the breadcrumb mixture. Make sure both sides are fully coated.

Fry the Chicken

1. Heat the oil. Add the reserved tomato-infused olive oil to a cast iron skillet or stainless steel pan over medium-high heat. If needed, add more olive oil until you have about ¼ inch of oil in the pan.
2. Cook the chicken. Carefully place the breaded cutlets into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.
3. Check doneness. The internal temperature should reach 165°F using a meat thermometer.
4. Drain properly. Transfer the chicken to a wire rack set over a baking sheet—this keeps it crispy instead of getting soggy on a paper towel.

Toast the Ciabatta Rolls

1. Preheat a toaster oven or skillet. A light toasting makes the bread sturdy enough to hold the juicy fillings.
2. Brush with olive oil. If you want extra flavor, lightly brush the cut sides of the ciabatta with a little olive oil or butter.
3. Toast until golden. It should be lightly crispy on the outside but still soft inside.

Assemble the Sandwich

1. Spread basil pesto on both sides of the toasted ciabatta roll.
2. Layer the crispy chicken cutlet on the bottom half.
3. Add fresh mozzarella slices right on top of the hot chicken, so they slightly melt.
4. Spoon on the roasted tomatoes, making sure to get some of that sweet, garlicky goodness.
5. Place a few fresh basil leaves on top.
6. Drizzle with balsamic glaze for that signature Caprese touch.
7. Top with the other half of the ciabatta, press down gently, and get ready for an amazing first bite.

Serve and Enjoy

1. Let the sandwich rest for a minute. This allows the flavors to settle and prevents everything from sliding around when you cut it.
2. Slice in half. A sharp bread knife will help keep everything intact.
3. Pair with a side. Serve with garlic parmesan fries, a side salad, or a bowl of roasted tomato soup.

Pro Tips for the Best Crispy Chicken Caprese Sandwich

• Double-bread for extra crunch. If you want an even crispier cutlet, repeat the egg and breadcrumb step before frying.
• Let the chicken rest before frying. After breading, place the cutlets on a baking sheet and let them sit for 5-10 minutes—this helps the breading stick better.
• Don’t overcrowd the pan. Fry the chicken in batches so each piece gets even heat and stays crispy.

FAQ: Crispy Chicken Caprese Sandwich

Can I make the crispy chicken cutlets ahead of time?

Yes! You can fry the chicken cutlets ahead of time and store them in an airtight container in the fridge for up to 2 days. When you’re ready to assemble your chicken Caprese sandwich, reheat the cutlets in an air fryer at 375°F for 5 minutes or in a 400°F oven for 10 minutes to bring back that crispy, golden brown texture.

Can I bake or air fry the chicken instead of frying?

Absolutely! If you’re looking for a lighter alternative to pan-frying, both the oven and air fryer work great for achieving crispy chicken without extra oil.

• Oven method: Preheat to 425°F, place the breaded chicken cutlets on a wire rack over a baking sheet, and bake for 15-20 minutes, flipping halfway. This helps them stay crispy while cooking evenly.
• Air fryer method: Preheat to 375°F, lightly spray the thin-cut chicken breast with cooking oil, and air fry for 10-12 minutes, flipping halfway. This method gives you crispy chicken cutlets with less oil but still keeps them golden brown and juicy.

What’s the best bread for a Caprese chicken sandwich?

A crispy chicken Caprese sandwich needs bread that’s sturdy but still soft enough for a good bite. Ciabatta rolls are the best option because they have a light, airy inside and a crusty exterior that holds up to the juicy roasted tomatoes and basil pesto. Focaccia bread is another great choice if you want even more herb-infused flavor.

How do I keep the sandwich from getting soggy?

The key to preventing a soggy chicken Caprese sandwich is layering ingredients properly and using toasted ciabatta bread. Here’s how:

• Toast the bread first to create a barrier against moisture.
• Spread basil pesto on both slices—this helps keep the bread from soaking up too much liquid.
• Place the crispy chicken cutlet down first, then the mozzarella, then the roasted tomatoes so any excess juice from the tomatoes stays on top rather than soaking the bread.

Can I use store-bought pesto and balsamic glaze?

Yes! While homemade basil pesto and balsamic reduction add fresh flavor, high-quality store-bought options work just fine. Look for pesto made with fresh basil, olive oil, pine nuts, and Parmesan—avoid ones with artificial ingredients. For balsamic glaze, pick one with real balsamic vinegar as the first ingredient rather than added sugars.

What sides go well with a crispy chicken Caprese sandwich?

This Caprese sandwich recipe pairs well with fresh, simple sides that balance the richness of the crispy chicken and mozzarella. Here are a few ideas:

• Garlic Parmesan fries – Crispy, golden brown fries with a sprinkle of Parmesan and herbs.
• Caprese salad – A classic side with fresh mozzarella, juicy ripe tomatoes, basil leaves, and a drizzle of balsamic glaze.
• Pesto pasta salad – A refreshing cold pasta salad tossed with pesto, cherry tomatoes, and fresh basil.
• Roasted vegetables – Balsamic-roasted Brussels sprouts or zucchini complement the sandwich perfectly.

Can I make this sandwich with grilled chicken instead of crispy chicken?

Yes! If you prefer a grilled chicken Caprese sandwich, swap the crispy chicken cutlet for a grilled chicken breast seasoned with salt, black pepper, and Italian seasoning. Cook on a grill pan over medium-high heat for 4-5 minutes per side, then assemble the sandwich as usual.

Crispy Chicken Caprese Sandwich

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 people

Calories: 790kcal

A crispy chicken Caprese sandwich packed with flavor! Juicy, golden brown chicken cutlets, roasted tomatoes, fresh mozzarella, basil pesto, and balsamic glaze on toasted ciabatta bread.

Print Recipe

Equipment

• Cutting board
• Sharp chefs knife
• Cast iron skillet or stainless steel pan
• Baking sheet with parchment paper
• Wire rack for draining chicken
• Toaster or skillet for bread

Ingredients

For the Crispy Chicken Cutlets

• 2 chicken breasts pounded to ½ inch thick
• 1 cup all-purpose flour
• 2 large eggs beaten
• 1 cup Italian-seasoned breadcrumbs
• ¼ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup olive oil reserved from roasted tomatoes

For the Roasted Tomatoes

• 1 cup cherry or Campari tomatoes
• 2 tablespoons olive oil
• 6 cloves garlic minced
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

For the Sandwich Assembly

• 2 ciabatta rolls sliced and toasted
• 4 slices fresh mozzarella cheese
• 2 tablespoons basil pesto
• 1 tablespoon balsamic glaze
• Fresh basil leaves

Instructions

Roast the Tomatoes

• Preheat oven to 375°F. Line a baking sheet with parchment paper.
• Toss halved tomatoes with olive oil, minced garlic, salt, and black pepper. Spread on the baking sheet.
• Roast for 25-30 minutes until soft and caramelized.
• Reserve the infused olive oil for frying the chicken.

Prepare the Chicken Cutlets

• Set up three bowls:
• Bowl 1: Flour, garlic powder, salt, and black pepper.
• Bowl 2: Beaten eggs.
• Bowl 3: Panko, Italian breadcrumbs, and Parmesan cheese.
• Dredge chicken in flour, dip in eggs, and coat in the breadcrumb mixture.

Fry the Chicken

• Heat the reserved tomato-infused olive oil in a skillet over medium-high heat.
• Fry chicken cutlets for 3-4 minutes per side until golden brown and crispy.
• Check the internal temperature (165°F), then transfer to a wire rack to drain.

Toast the Ciabatta Rolls

• Toast ciabatta in a skillet or toaster oven until golden brown.
• Assemble the Sandwich
• Spread basil pesto on both sides of the toasted ciabatta.
• Layer with crispy chicken cutlet, fresh mozzarella slices, roasted tomatoes, and basil leaves.
• Drizzle with balsamic glaze and top with the other half of the ciabatta roll.

Nutrition

Calories: 790kcal | Carbohydrates: 64g | Protein: 45g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 1641mg | Potassium: 614mg | Fiber: 3g | Sugar: 3g | Vitamin A: 611IU | Vitamin C: 4mg | Calcium: 299mg | Iron: 4mg