
These Caprese chicken ciabatta sandwiches bring together juicy chicken, ripe tomatoes, basil pesto, mozzarella, and peppery rocket in one fresh, satisfying bite. Lightly toasted rolls and a drizzle of balsamic glaze make them ideal for a quick lunch or easy dinner.
Slice the ciabatta rolls in half and lightly toast the cut sides until just crisp. While still warm, rub the cut surfaces with the garlic clove for a subtle garlic flavor.
Spread the basil pesto evenly over the bottom halves of the rolls. Layer with sliced tomatoes, basil leaves, sliced cooked chicken, mozzarella, and rocket.
Drizzle the balsamic glaze over the filling, then close with the top halves of the rolls. Serve immediately while the bread is still slightly warm.
Use rotisserie chicken if you want a faster shortcut. Fresh mozzarella can be used instead of reduced-fat mozzarella, but pat it dry first so the sandwiches do not become soggy. If making ahead, keep the rocket and balsamic glaze separate until just before serving.





