Green Goddess Caprese Melt
The sandwich of the summer! Juicy balsamic chicken, melty mozzarella, fresh tomatoes, peppery arugula, and a dreamy, herbaceous green goddess sauce, all piled high on a toasty ciabatta roll. Inspired by Panera's retired menu item, this melt is pure magic.
Equipment
- Medium bowl
- Whisk
- Plastic wrap
- large skillet
- Tongs
- Small baking sheet
- Serrated knife
- Food processor or blender
- Cutting board
Ingredients
For the Balsamic Chicken:
- 1¼ pounds boneless skinless chicken breasts (pounded or butterflied to ½ inch thickness)
- ¼ cup balsamic vinegar
- 2 tablespoons avocado oil divided
- ½ tablespoon Dijon mustard
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves minced
For the Caprese Melt:
- 2 ciabatta sandwich rolls about 8 inches each, cut in half
- 7-8 ounces fresh mozzarella cheese sliced
- 1 large tomato sliced into 6 slices
- 1.5 ounces baby arugula
- Kosher salt & black pepper for seasoning tomatoes
For the Green Goddess Sauce:
- ½ cup full fat plain Greek yogurt or skyr
- 2 tablespoons mayonnaise
- 1 cup packed fresh basil leaves
- ¼ cup packed fresh parsley
- ¼ cup chopped green onions or chives
- 1 garlic clove peeled
- 1 tablespoon fresh lemon juice
- Kosher salt & black pepper to taste
Instructions
- Marinate Chicken: In a medium bowl, whisk together the balsamic vinegar, 1 tablespoon of avocado oil, Dijon mustard, Italian seasoning, ½ teaspoon salt, ¼ teaspoon pepper, and minced garlic. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours.
- Sear Chicken: Preheat oven to 375°F (190°C). Heat a large skillet over medium high heat. Add the remaining 1 tablespoon of avocado oil. Remove chicken from marinade, wiping off excess. Place chicken in the pan and sear for 3 minutes per side, until golden brown.
- Assemble Melts: Place the ciabatta rolls, cut side up, on a small baking sheet. Place the seared chicken on one half of each roll. Top each with 4 slices of mozzarella cheese.
- Bake: Transfer the baking sheet to the oven and bake for 8-10 minutes, until the chicken reaches 165°F (74°C) and the cheese is melted. Optionally, switch to broil for the last 2 minutes for a golden top.
- Prep Tomatoes: While the melts bake, place tomato slices on a paper towel lined plate. Sprinkle with salt and pepper. Let sit for a few minutes, then pat dry to remove excess moisture.
- Make Green Goddess Sauce: In a small food processor or blender, combine the Greek yogurt, mayonnaise, basil, parsley, green onions, garlic clove, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
- Assemble Sandwiches: Spread a thick layer of the green goddess sauce on the empty side of each roll. Top with the seasoned tomato slices and half of the arugula. Close the sandwiches with the chicken mozzarella side.
- Serve: Slice each sandwich in half with a serrated knife and serve immediately.
Notes
- Chicken Thickness: For even cooking, pound the chicken breasts to a uniform ½ inch thickness.
- Bread: Ciabatta rolls are ideal, but you can also use a wide baguette, French roll, or sturdy sub roll.
- Sauce Storage: The green goddess sauce can be made up to 3 days in advance and stored in the refrigerator.
- Storage: For best results, store leftover components separately. The cooked chicken will keep for up to 2 days in the refrigerator. Reheat chicken in a 350°F oven before assembling.
- Gluten Free Option: Use a gluten free sub roll.
- Dairy Free Option: Use plant based yogurt and mayo, and substitute with dairy free mozzarella cheese.