Chicken Caprese Sandwich with Whole Campagne Bread

This sandwich has the full flavor of chicken and Italian Caprese salad. Cut into wedges, it looks beautiful and is the perfect party food.

Chicken Caprese Sandwich with Whole Campagne Bread


(Recipe by:Chef Yasue Siewert)


Prep.: 15 minutes
Cook: 30 minutes
Inactive time: 4 to 24 hours


Makes 6 to 8 servings


1 round bread loaf (Campagne bread recommended)
1 tbsp olive oil
3 skinless, boneless chicken thighs
½ oz about fresh basil leaves, finely chopped
½ tomatoes, ¼-inch thick slices
Half head Boston lettuce or other butter lettuce, cored, cleaned and dried
4 oz fresh mozzarella cheese, ¼-inch thick slices

To make the sauce:
4 tbsp mayonnaise
¼ tsp lemon juice
1 tbsp sour cream
1/8 pinch of kosher salt
1/8 pinch of freshly ground black pepper


Season the chicken with a pinch of salt and pepper.
Heat the olive oil over medium-high heat. Add the chicken and cook both sides until chicken is cooked through. Once cooked, remove it and set aside.
Mix well all the sauce ingredients in a small bowl.
Using a serrated knife, slice off the top inch of the bread loaf. Hollow out the bottom and top halves of the loaf, leaving only a "crust bowl". Spread ¼ of the sauce on the inside of the bottom half. Layer half of the lettuce and the cooked chicken in the bottom half. Top with another ¼ of the sauce. Place the mozzarella cheese on top of the sauced chicken. Then add one more ¼ of the sauce. Place the tomatoes and rest of lettuce on top of the sauced mozzarella. Spread the remaining ¼ sauce on the cut side of the bread top, then replace the bread top.
The sandwich can be made a day ahead. Wrap with plastic wrap and refrigerate.
Cut the sandwich into wedges and serve.

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