Toasted Caprese Chicken Sandwich

Method

1. 01

   Slice the 300 g chicken breast horizontally into 2 thin cutlets. Pat them dry, then season both sides with salt and black pepper until the surface looks lightly coated.

   Tip · Thin cutlets cook faster and more evenly, which helps beginners avoid dry chicken.
2. 02

   Heat a frying pan over induction setting 6 out of 9 for 2 minutes. Add 10 ml olive oil. When the oil looks loose and shimmers lightly, lay in the chicken. It should sizzle on contact.

   2:00

   Tip · Preheating the pan gives the chicken colour and flavour instead of letting it steam.
3. 03

   Cook the chicken for 3 to 4 minutes on the first side, until golden at the edges and releasing easily from the pan.

   4:00

   Tip · If the chicken sticks, it usually needs a little more time to brown before turning.
4. 04

   Turn the chicken and cook for 2 to 3 minutes more, until the centre is opaque and the juices run clear. The thickest part should reach 75°C (167°F).

   3:00

   Tip · Chicken is done when it is no longer glossy inside. Checking the thickest part keeps it safe and juicy.
5. 05

   Lower the hob to induction setting 3. Top the chicken with 125 g mozzarella, cover the pan with a lid or baking tray, and warm for 1 to 2 minutes until the cheese looks soft and just melted.

   2:00

   Tip · Covering traps heat so the cheese melts gently without overcooking the chicken.
6. 06

   Move the chicken to a plate and let it rest for 3 minutes, until the juices settle and the surface looks slightly less wet.

   3:00

   Tip · Resting keeps the juices in the meat, so they stay in the sandwich instead of running onto the board.
7. 07

   Wipe the pan if needed. Add the remaining 5 ml olive oil, then toast the 4 slices bread over induction setting 5 for 1 to 2 minutes per side, until crisp and deep golden.

   4:00

   Tip · Toasting gives the bread structure, so it holds the juicy fillings without going soggy too fast.
8. 08

   Spread 50 g green pesto over 2 slices of the toasted bread in an even layer, right to the edges so every bite tastes seasoned.

   Tip · Spreading the pesto to the edges helps protect the bread from tomato juices.
9. 09

   Layer on the chicken, 150 g tomato, and 10 g fresh basil. Add a pinch more black pepper if you like. The sandwich should look full but still easy to close.

   Tip · Tomato goes best over the chicken here, because the warm meat takes the chill off and keeps the sandwich balanced.
10. 10

    Close the sandwiches with the remaining bread and press lightly. Cut in half and serve while the bread is crisp, the cheese is stretchy, and the tomato is still fresh.

    Tip · A gentle press helps the layers hold together without squeezing out the filling.