Okay so when I was in college, there was this local coffee shop in town that also served breakfast and lunch fare, and the Grilled Chicken Caprese was kind of the sandwich. It had a cult-like status among students.

I spent many lunch dates the last semester of my senior year picking apart the Grilled Chicken Caprese, analyzing the components, and storing it away in the back of my mind.

Because when I graduated and moved on, could life even continue without the Grilled Chicken Caprese?

No, it could not.

I was so much a devote of this sandwich that, yes, the coffee shop and pub next-door catered our rehearsal dinner and this is what was served.

Long story short, after graduating and getting married and moving away, we ended back up at that college town and I had a brief reunion with my favorite sandwich before the coffee shop changed ownership and it was eventually taken off the menu. Now it’s gone for good…except it’s not, because I’ve recreated it, and it really is as good as I remember.

grilled chicken caprese sandwich

makes 4 sandwiches

Ingredients:

• 4 ciabatta rolls*

• 4 (about 1 pound) chicken tenders (these work better than breasts)*

• 8 oz. fresh mozzarella, sliced

• 1 package/bunch of fresh basil leaves

• 1-2 tomatoes, sliced

• 4 leaves of romaine lettuce

• olive oil

• salt and pepper

[for the artichoke mayo:]

• 1/2 cup mayonnaise

• 7 oz. (half a can, or 5) whole artichoke hearts, chopped

• 1 cup shredded parmesan/pecorino romano cheese*

Directions:

1. Make the artichoke mayo. In a small bowl stir together mayonnaise, chopped artichokes and shredded parmesan/pecorino romano cheese. Cover and refrigerate.

2. Prepare the grilled chicken. Pound the chicken tenders to about 1/4-inch thickness using the smooth side of a meat tenderizer mallet (does anyone even have these in their kitchen anymore? I inherited mine from my mom. You could also use a heavy rolling pin or bottle.) I like to line a cutting board with plastic wrap, place the chicken on top, and then put another sheet of plastic wrap over them before pounding to keep any raw chicken juice from splattering all over the counter. See pictures below.

3. Preheat grill or countertop griddle (or you could even use a cast iron skillet) to medium-high heat. Drizzle pounded chicken tenders with olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat for 3-4 minutes per side. Remove from heat and put on a plate, cover with aluminum foil, and set aside.

4. Assemble the sandwich. When ready to serve, slice open your ciabatta rolls. If you wish (I do!) drizzle the sliced sides of the roll lightly with olive oil and place on grill for a minute or two to toast. Generously slather 1-2 tablespoons of the artichoke mayo on each side of the roll. On bottom half of roll, layer one grilled chicken breast, one romaine leaf, sliced tomatoes, sliced mozzarella, and basil leaves. Top with other half of roll and secure with toothpick if desired. Serve alongside potato chips, french fries, or fresh cut veggies. Enjoy!

notes:

• ciabatta rolls: Ciabatta is a finicky and frustrating bread to make, in my experience. I like the ciabatta rolls that you can find in packs of four at Trader Joe’s, and Costco also sells a large bag of ciabatta-like rolls that work well here.

• chicken tenders vs. breast: I started out using chicken breasts, but found they were too large for a sandwich, even when sliced in half thickness-wise, and they would slide off the sandwich. Pounded chicken tenders provide the perfect proportions.

• parmesan/pecorino romano: I’ve used different kinds of hard Italian cheeses in the artichoke mayo and they all have roughly the same effect. What’s important texture-wise is that you use shredded NOT grated (the fine powder-like kind of) cheese. I find that the pre-shredded containers of shredded parmesan seem the most like the sandwich of my college days, although I’ve shredded my own at home using the coarser side of a box grater with good results.

• artichoke mayo: I always use up the whole can of artichokes, because I double the recipe, and never regret it. It is a delicious sandwich spread, and incredible dip for veggies and chips.

• make it a vegetarian (meatless) sandwich: you can leave off the chicken and eat this as a straight-up caprese sandwich and it is still so so good.

• make it a panini: so, if you want to throw the whole sandwich in a panini press and make it a panini, you absolutely can. It’s not my favorite, because I prefer fresh mozzarella cold, not melted. If you do opt to serve this panini-style, I recommend wrapping with foil or parchment to keep everything inside, and leaving off the romaine, which doesn’t do well when warmed.

**Many thanks to Daniel & Monica, the original owners of this coffee shop, for creating this sandwich and countless other foods that kept us nourished throughout college and provided the opportunity for so many memorable gatherings of friends.