Grilled Chicken Caprese on focaccia

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.


2 servings

Total Time

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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.

Place mozzarella on top half of focaccia. Grill focaccia, cheese side up, indirectly, covered, until mozzarella melts, 34 minutes; rotating focaccia as needed to prevent scorching.

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.


Smoking the chicken, kielbasa, or tuna enhances these sandwiches; add wood chips as recommended for your charcoal or gas grill.

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