This Green Goddess Caprese Melt is a fun twist on a beloved classic, combining the freshness of a Caprese salad with the heartiness of a warm sandwich! Inspired by Panera’s retired menu item, this melt features a basil-forward green goddess sauce, balsamic chicken, mozzarella cheese, juicy tomatoes and fresh arugula. It tastes like Summer in each bite yet is protein-packed and super filling.
It was a beautiful 70 degree, sunny day in Boston when I filmed these Green Goddess Caprese Melts, and I couldn’t imagine a more perfect combo! Especially when eaten outside, this meal is true magic and almost guarantees an instant dopamine rush. I foresee many picnics in our future, with these sammies on the menu.
Okay so apparently Panera used to have a menu item called the Green Goddess Caprese Melt. It’s since been retired, and replaced with something similar called the Toasted Garden Caprese. While my version isn’t an exact dupe of the original recipe, it does draw inspiration from it! And of course, I had to put my own spin on it by adding in some balsamic chicken for more protein.
These melts are THICK, so you’ll honestly be full off of just 1/2. Each of them is loaded with 2 pieces of balsamic chicken, lots of melty mozzarella cheese, juicy fresh tomatoes, an herby and tangy green goddess and some arugula to round things out. Although this recipe requires some marinating time, it’s quite quick and easy otherwise. Truly better than takeout from your local sandwich place!
Why You’ll Love this Green Goddess Caprese Melt
- It’s the perfect meal for a warm Summer day!
- Inspired by the retired Panera menu item, but made even better.
- This melt combines the flavor of balsamic, tomatoes and basil in each bite.
- It’s everything you love about a caprese salad, but transformed into a filling sandwich.
- It’s packed with protein, thanks to the balsamic chicken and mozzarella.
- The green goddess sauce is made with greek yogurt for a lighter option.
What You Need to Make this Green Goddess Caprese Melt with Chicken
For the Balsamic Chicken:
- Boneless, Skinless Chicken Breast: I couldn’t make this melt without some added protein! Be sure to butterfly and/or beat down your chicken breast until its 1/2″ thick. Alternatively, you can buy the “thinly sliced” chicken breast from your grocery store.
- Balsamic Vinegar: To mimic the balsamic element of a caprese, we are marinating the chicken breast in a balsamic mixture.
- Avocado Oil: 1 tbsp for the marinade, and 1 tbsp for the pan when you sear it. You can substitute olive oil in a pinch, but I prefer avocado oil as it has a higher smoke point.
- Dijon Mustard: For depth of flavor. Can omit if you don’t have it or don’t like it, though!
- Garlic: Fresh minced is best, but in a pinch you can substitute 1/2 tsp garlic powder.
- Italian Seasoning, Kosher Salt & Black Pepper: Just some simple seasonings to add more flavor to this balsamic chicken.
For the Caprese Melt:
- Ciabatta Sandwich Rolls: If you’re local to Massachusetts, I use the Iggy’s Bakery ciabatta rolls (found at Whole Foods) and they’re so delicious! Whatever bread you choose, be sure it’s roughly 8″ in length, otherwise you may have to divide this up into 3 sandwiches instead of 2.
- Mozzarella Cheese: The fresh kind, not the one shredded or block kind. You’ll need about 8 slices (4 for each sandwich), which is roughly equal to 7oz.
- Tomatoes: Can’t have a caprese melt without the delicious, juicy tomatoes! I used heirloom tomatoes which are much more flavorful than a standard slicing tomato.
- Arugula: Gotta get our greens in! Finish off the melt with some baby arugula, or even spinach would work well here too.
- Kosher Salt & Black Pepper: For seasoning the tomatoes to draw out excess moisture, and add flavor.
For the Green Goddess Sauce:
- Greek Yogurt: I definitely recommend using full-fat plain greek yogurt or skyr for the best rich flavor. This also adds protein, healthy fats and probiotics to the caprese melt.
- Mayonnaise: For a bit more richness and tang. However, you can substitute more Greek yogurt for a lighter option.
- Fresh Basil: This green goddess sauce is very basil-forward, to lean into the caprese vibes. 1 cup packed basil leaves is about equivalent to a 1.25oz package.
- Fresh Parsley: Balancing out the green goddess sauce with some parsley adds some sharp, fresh flavor.
- Green Onion: Or chives! Either work, to add some of that onion-y bite to the sauce.
- Garlic: 1 clove, peeled. No need to mince it, as it’s going right in the food processor.
- Lemon Juice: Add some acidity to the sauce with fresh lemon juice (from about 1/2 lemon).
- Kosher Salt & Black Pepper: Season to taste.
How To Make this Panera Copycat Green Goddess Caprese Melt
Marinate the Balsamic Chicken:
First, whisk together the balsamic, 1 tbsp of oil, dijon, italian seasoning, salt & pepper in a medium bowl. Then, add in the chicken breast and toss to coat. Cover with plastic wrap, transfer to the fridge and let marinate for at least 30 minutes, but up to 2 hours.
Pan-Sear Balsamic Chicken:
Once chicken is done marinating, preheat your oven to 375F. Then, bring a large pan to medium-high heat. Once hot, add remaining 1 tbsp of oil. Wipe off as much of the excess marinade as you can, then place the chicken into the pan and let cook for 3 minutes per side. It doesn’t have to be fully cooked at this point, as it will finish in the oven.
Add Chicken & Mozzarella to Rolls, then Bake:
Place the open-faced ciabatta rolls onto a small baking sheet, then add balsamic chicken onto one side of each of the rolls. If your chicken is too wide for the roll, feel free to cut it to fit. Then, place 4 slices of mozzarella on top of the chicken. Transfer to the oven to bake for 8-10 minutes, or until the chicken reaches 165F and the cheese has melted. Optionally, switch to broil for 2 more minutes.
Season Tomatoes & Prepare Green Goddess Sauce:
While the melts are in the oven, place tomato slices onto a paper towel and season with salt & pepper to taste. Let them sit and the salt will pull water out from the tomatoes. Pat dry. Next, prepare the green goddess sauce by adding all ingredients to a small food processor or blender and blending until combined. Taste and adjust salt, pepper & lemon juice as needed.
Assemble Sandwiches & Enjoy:
On the empty side of each roll, spread a thick layer of the green goddess sauce. You may not use all of the sauce. On the other side, add 3 slices of tomato and half of the arugula. Sandwich the two sides together and cut in half. Enjoy!
Expert Tips & Tricks:
- Make sure the chicken breast is very thin: You want it to be 1/2″ thick, or less in order for it to cook all the way through in time.
- Season your tomato slices: This of course adds flavor, but also helps to draw out excess moisture so that you don’t have soggy tomatoes on your sandwich! Be sure to pat them dry with a paper towel before adding to the melt.
- Add the green goddess sauce & tomatoes AFTER baking: Since the green goddess sauce is yogurt-based, it will get a bit funky if you put it in the oven. And similarly, I’m not a big fan of warm tomatoes but you do you!
Can I Use a Different Type of Bread for these Melts?
I prefer to use individual ciabatta sandwich rolls for these green goddess caprese melts, because they’re soft, fluffy and have a mild tangy flavor. A local bakery, Iggy’s, sells the perfect sandwich-sized ciabatta rolls at Whole Foods that are about 8″ in length and work perfect here. But if you can’t find ciabatta rolls, or prefer a different type of bread, feel free to substitute a wide baguette or a French sandwich roll. If you’re looking to make this gluten free, Canyon Bakehouse and Schar are two brands that I know carry a gluten free version of sub rolls!
How Should I Store Leftover Green Goddess Caprese Melts?
If you know that you won’t finish all of these, I recommend leaving off the green goddess sauce, tomatoes and arugula until you’re ready to eat, so that the bread doesn’t get soggy and the arugula doesn’t get wilted. Store the green goddess caprese melts in an airtight container in the fridge for up to 1-2 days. If you’d like to re-heat the leftovers, I recommend oven-baking it at 350F for roughly 10 minutes. Wrapping it in foil may help it from drying out as well. Then, add on the remaining components and enjoy.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Similar Recipes to Try:
- Bruschetta Caprese Chicken Bake
- Sheet Pan Spinach Feta Turkey Meatballs with Green Goddess Sauce
- High-Protein Roasted Tomato and Garlic Soup
- Sheet Pan Balsamic Chicken and Veggies
Green Goddess Caprese Melt
Equipment
- medium bowl
- whisk
- plastic wrap
- large pan
- serrated knife
- small baking sheet
- food processor or blender
Ingredients
For the Balsamic Chicken:
- 1 ¼ lbs boneless skinless chicken breast butterflied and/or beaten down to ½" thick
- ¼ cup balsamic vinegar
- 2 tbsp avocado oil divided
- ½ tbsp dijon mustard
- ½ tsp italian seasoning
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 garlic cloves minced
For the Caprese Melt:
- 2 ciabatta sandwich rolls cut in half – SEE NOTE*
- 7-8 oz mozzarella cheese sliced
- 1 large tomato sliced
- 1.5 oz baby arugula
For the Green Goddess Sauce:
- ½ cup full-fat plain greek yogurt or skyr
- 2 tbsp mayonnaise
- 1 cup packed fresh basil
- ¼ cup packed fresh parsley
- ¼ cup chopped green onion or chives
- 1 garlic clove peeled
- 1 tbsp lemon juice
- kosher salt & black pepper to taste
Instructions
- First, whisk together the balsamic, 1 tbsp of oil, dijon, italian seasoning, salt & pepper in a medium bowl. Then, add in the chicken breast and toss to coat. Cover with plastic wrap, transfer to the fridge and let marinate for at least 30 minutes, but up to 2 hours.1 ¼ lbs boneless skinless chicken breast, ¼ cup balsamic vinegar, 2 tbsp avocado oil, ½ tbsp dijon mustard, ½ tsp italian seasoning, ½ tsp kosher salt, ¼ tsp black pepper, 2 garlic cloves
- Once chicken is done marinating, preheat your oven to 375F. Then, bring a large pan to medium-high heat. Once hot, add remaining 1 tbsp of oil. Wipe off as much of the excess marinade as you can, then place the chicken into the pan and let cook for 3 minutes per side. It doesn't have to be fully cooked at this point, as it will finish in the oven.2 tbsp avocado oil
- Place the open-faced ciabatta rolls onto a small baking sheet, then add balsamic chicken onto one side of each of the rolls. If your chicken is too wide for the roll, feel free to cut it to fit. Then, place 4 slices of mozzarella on top of the chicken. Transfer to the oven to bake for 8-10 minutes, or until the chicken reaches 165F and the cheese has melted. Optionally, switch to broil for 2 more minutes.2 ciabatta sandwich rolls, 7-8 oz mozzarella cheese
- While the melts are in the oven, place tomato slices onto a paper towel and season with salt & pepper to taste. Let them sit and the salt will pull water out from the tomatoes. Pat dry.1 large tomato, kosher salt & black pepper
- Next, prepare the green goddess sauce by adding all ingredients to a small food processor or blender and blending until combined. Taste and adjust salt, pepper & lemon juice as needed.½ cup full-fat plain greek yogurt or skyr, 2 tbsp mayonnaise, 1 cup packed fresh basil, ¼ cup packed fresh parsley, ¼ cup chopped green onion, 1 garlic clove, 1 tbsp lemon juice
- On the empty side of each roll, spread a thick layer of the green goddess sauce. You may not use all of the sauce. On the other side, add 3 slices of tomato and half of the arugula. Sandwich the two sides together and cut in half. Enjoy!1.5 oz baby arugula
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
another hit!! I used trader joe’s ciabatta and it was perfect. What a party of flavors!!
yayay! so happy you liked it, thank you 🙂