Dijon Chicken Caprese Sandwich

Grilled Dijon Chicken Caprese Sandwich

I am totally in love with this recipe for a Dijon Chicken Caprese Sandwich. The marinade for the chicken is super simple with ingredients you likely already have on hand. Plus, you can use it as salad dressing or a sauce for asparagus bites (like I did here). Add a bit of tomato, fresh mozzarella, and basil to a crusty roll and you are good to go! This Dijon Chicken Caprese Sandwich is quick enough to make any night of the week!

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First, make the marinade. In a small bowl whisk together 1 tbsp of dijon mustard (can substitute with whole grain or spicy brown mustard, if you have to), 1/4 cup of avocado oil, 3 tbsp of apple cider vinegar, 1 tsp each of salt,  crushed red pepper, garlic powder, onion powder, and a 1/2 tsp of pepper.

Grilled Dijon Chicken Caprese Sandwiches

Then, take two large chicken breasts (about 3/4 to 1 pound) and slice each one in half lengthwise, so that they are flat and thin. You need the breasts to be thin so that they will easily fit on a roll. Using large breasts will ensure that each sandwich is still hearty and filling. This also allows you to make four sandwiches from two breasts. If you are using smaller breasts, just make sure you can still bite through everything on the roll without dislocating your jaw!
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I chose to marinate my chicken overnight, which totally gave the marinade time to soak right into the chicken. The flavor is rich from the dijon but tangy from the apple cider vinegar. You know I like my spice, but if you are cooking for youngsters or those who like it mild, omit the crushed red peppers. (You can always add a few shakes of hot sauce onto your own sandwich if you need to.) Use only the amount marinade you need to generously coat the chicken, because you can use the leftovers for so many things (like asparagus bites!).
Dijon Chicken Caprese Sandwiches
Heat up your grill (or grill pan, or skillet) and cook until no longer pink, about 4-5 minutes per side. In the meantime, prep your cheese, tomatoes, and basil, and toast your rolls. I chose a crusty roll (which I split in half) similar to a ciabatta, because I like the chewiness and crunchiness it gets after a light toast. You could also use a long French baguette, cut into 4 sandwich-sized pieces and split lengthwise.
Dijon Chicken Caprese Sandwiches
This part is optional, but it is too delicious not to share. While the chicken are on the grill, throw some asparagus on as well. I cut mine into bite sized pieces, then poured most of the remaining marinade into them. Truthfully, I did this part in a skillet, but you could easily do this on a grill pan or in a foil packet and throw the foil onto the grill. While the asparagus bites cook they will also absorb the marinade, echoing the flavors you will get from the chicken.
Dijon Chicken Caprese Sandwiches
Once the rolls are done toasting, drizzle what is left of the marinade onto one side of the roll and lightly add a bit of mayo to the other side. Although the mayo is optional, to me, there is nothing worse than a dry sandwich.
While the chicken still needs another 2-3 minutes on its second side, layer each piece with two slices of mozzarella, 2-3 slices of tomato, and 3 large basil leaves. Cover with a lid or aluminum foil until the cheese is sufficiently melted. Use a spatula to move your beautiful creation onto your roll, serve up the asparagus bites, and enjoy!
Dijon Chicken Caprese Sandwiches

Dijon Chicken Caprese Sandwich

Serves 4

Cook time: 25 minutes (marinate overnight for best results)

Marinade:

1 tbsp dijon mustard

1/4 cup avocado oil

3 tbsp apple cider vinegar

1 tsp salt

1 tsp crushed red pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp pepper

 

2 large chicken breasts (3/4 to 1 pound), split lengthwise

2 small Roma tomatoes

4 oz fresh mozzarella cheese, sliced

12 large basil leaves

4 crusty sandwich rolls of your choice

Mayo for serving, optional

1 large bunch (1 to 1-1/4 pounds) asparagus, cut into bites
  1. Whisk all of the ingredients for the marinade in a small bowl and marinate the split chicken breasts overnight in an airtight container or storage bag. Reserve 1/4 of the marinade.
  2. Heat up the grill, grill pan, or skillet, and cook chicken 4-5 minutes on each side. Before the chicken is completely cooked through on the second side, layer each chicken breast with the basil, tomato, and mozzarella. Cover the pan or grill to melt the cheese (3-4 minutes).
  3. Put asparagus on grill (or in aluminum foil packet, if using) and drizzle with most of the remaining marinade.
  4. Drizzle the toasted rolls with remaining marinade and dress with mayo (if using). Then top with the Dijon Chicken Caprese and serve up the asparagus.

Dijon Chicken Caprese Sandwiches
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