Satisfy your cravings with Matt Hussey's Chicken Caprese Sandwich – a delightful blend of tender chicken, fresh basil, and creamy mozzarella!

Chicken Caprese Sandwich recipe: https://blackstoneproducts.com/blogs/...

Ingredients
For Chicken and Marinade:
2 chicken breasts, cut into cutlets (or 4 cutlets)
2 tablespoons mayonnaise
1 tablespoon jarred pesto
2 teaspoons Blackstone Tuscan Herb seasoning
1 teaspoon Blackstone Chicken Griddle seasoning

For Sandwich:
4 ciabatta rolls
1 tablespoon butter
2 whole garlic cloves
¼ cup mayonnaise
¼ cup pesto
10 fresh basil leaves
2 Roma tomatoes, sliced
8 slices fresh mozzarella cheese
2 tablespoons balsamic glaze

Directions
1. In a bowl, combine mayonnaise, pesto, and seasonings. Add the chicken cutlets and thoroughly coat them with the mixture.

2. Preheat a griddle over low to medium-low heat. Place the marinated chicken on the griddle and cook for 3-4 minutes on each side or until the internal temperature reaches 165°F.

3. Slice the ciabatta rolls in half and spread butter on the griddle. Place the rolls, cut side down, on the melted butter and lightly toast. Rub the cut side of each roll with a garlic clove. Remove the rolls from the griddle and set them aside.

4. Once the chicken is cooked, place two slices of mozzarella cheese on each piece of chicken and cover with a dome to melt the cheese.

5. Prepare the aioli by combining mayonnaise and pesto, mixing well. Spread the aioli on both the top and bottom halves of each ciabatta roll.

6. Assemble the sandwiches by placing the chicken on the bottom half of each roll, followed by sliced tomatoes, basil leaves, and a drizzle of balsamic glaze.

7. Serve and enjoy your Chicken Pesto Ciabatta Sandwich!

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