Green Goddess Caprese Melt

5 from 1 vote

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.

Servings people

Prep Time 5

Cook Time 16

Marinating Time 24

Total Time 45

Equipment

medium bowl
whisk
plastic wrap
large pan
tongs
cutting board
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

*NOTE: I used ~8" rolls, and was able to get two large/heavily-filled sandwiches out of this recipe. However, you can most likely stretch it to 3 sandwiches if your rolls are smaller or you prefer them less stuffed.

SERVING SIZE & NUTRITION INFO: The nutrition info listed below is an estimate for 1/2 of a sandwich, and assumes that you use all of the green goddess sauce.

Calories: 663kcal

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian

Keyword: Arugula, Balsamic, Caprese, Chicken Breast, Greek Yogurt, Green Goddess, Mozzarella, Sandwich, Tomatoes

Nutrition