Open-Faced Caprese Sandwich
Servings: 4 | Prep: 10 min | Cook Time: 25 min
INGREDIENTS
4 slices of bread of choice (I used sourdough)
4 tbsp. pesto
1 beefsteak tomato
2 tbsp. Balsamic vinegar
4 chicken breasts (3 oz. each), cooked
1/4 cup fresh basil leaves
8 oz. fresh mozzarella, sliced
Salt and pepper
Fresh arugula
4 tbsp. balsamic glaze
These Open-Faced Caprese Sandwiches are literally outstanding.
DIRECTIONS
Preheat the oven to 350.
Arrange bread on a baking sheet and bake for 4-6 minutes. Remove from oven.
Slice tomatoes in ½ inch thick slices. Lay them out on a large plate. Season with salt and pepper. Drizzle with balsamic vinegar.
Spread each slice of bread with one tablespoon of pesto. Top it off with 2-3 slices of tomatoes, a few leaves of fresh basil, sliced chicken, and 2 ounces of fresh mozzarella.
Bake for 10 minutes or until the cheese is melted. Garnish with fresh arugula and balsamic glaze.
NUTRITION: 1 serving Calories: 509kcal | Fat: 22g | Carbohydrates: 34g | Fiber: 1g | Sugar: 4g | Protein: 46g
Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!
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