Mendocino Farms Chicken Pesto Caprese Sandwich Copycat Recipe.

 

Ingredients 

1 ciabatta roll (or rustic sourdough)
1/2 lb chicken breast (thin-cut or pounded evenly)
2 oz fresh mozzarella cheese, sliced
1/4 cup roasted red peppers (sliced)
1/2 cup fresh mixed spring greens or arugula
2–3 tbsp prepared basil pesto
1 tbsp balsamic glaze
1 tsp olive oil (for cooking chicken)
Salt and black pepper to taste 

Instructions

Cook the chicken: Season the thin-cut chicken breast with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium heat. Cook the chicken for about 5–6 minutes per side until golden and the internal temperature reaches 165°F. Let it rest for a few minutes, then slice.
Warm the red peppers: In the same pan, lightly sauté the sliced roasted red peppers until warm and tender.
Toast the bread: Slice the ciabatta roll open and toast it lightly in a pan or panini press until crisp.
Assemble the sandwich: Spread a generous amount of basil pesto on both the top and bottom halves of the bread. On the bottom half, layer the sliced grilled chicken, fresh mozzarella, warm roasted red peppers, and spring greens.
Add glaze and finish: Drizzle the balsamic glaze over the toppings before closing the sandwich with the top bun. Press slightly in a panini press or warm in a skillet until the mozzarella begins to melt.