Lunch / Dinner
Grilled Chicken Caprese on focaccia
This Grilled Chicken Caprese sandwich reflects summer’s favorite easy salad — basil, tomato, and fresh mozzarella — except you can hold this in your hand... Maybe two.
Test Kitchen Tip
Use Asiago, herb, or roasted garlic focaccia for the tastiest repast.
Prepare grill for indirect grilling, heating one side to high heat and keeping the other side unlit. Add wood chips as specified by the manufacturer. Brush grill grate with oil.
Season chicken with rosemary, garlic, salt, and pepper; coat with nonstick spray.
Grill chicken, over direct heat, until juices run clear and a thermometer inserted in the thickest part reaches 165°, about 7 minutes per side. Transfer chicken to a cutting board; let rest 5 minutes.
Slice chicken against the grain into thin strips (or at a 45° angle for thicker slices). Place slices in a single layer on bottom half of focaccia; top with tomato and basil, drizzle with vinegar and oil, and sprinkle with Italian seasoning. Arrange cheesy half of focaccia on top.