Upgrade your lunch handheld with this fork-and-knife Caprese Sandwich: toasted peasant bread, peppery arugula, creamy burrata, tomato confit, grilled chicken, and balsamic glaze. A seriously delicious combination.
If you’ve been to my little corner of the internet, you happen to be very aware of the fact that I heart sandwiches. So when I discovered this “peasant loaf” at my local Earth Fare, I knew I wanted to make a savory masterpiece with it. I served mine with Air Fryer Sweet Potato Fries and Homemade Honey Mustard Dipping Sauce (recipes coming soon, I promise!). However, you could also pair alongside Lemon Garlic Butter Noodles, these Marry Me Parm Piccata Roasted Potatoes, or One of The Easiest Farro Salads.
WATCH ME MAKE IT ON THE GRAM!
WHAT YOU’LL NEED FOR THIS RECIPE:
Ya’ll know, sometimes the best recipes you’ll devour are made with the simplest of ingredients. Let the flavors of summer speak for themselves, they know exactly what they’re supposed to do. Ahem, this Caprese Sandwich is proof of it!
- Thickly Sliced Toasted Bread
- Fresh Arugula
- Tomatoes Confit (inspired by this recipe!)
- Burrata
- Marinated Chicken Breast
- Balsamic Glaze
I used peasant bread for this recipe, but you could also use sourdough, a croissant, or whatever you enjoy most. Confit is a French technique that refers to something that has been slowly and gently cooked in oil. Two other foods that you might of heard this word associated with is garlic confit and duck confit.
TASTY VARIATIONS:
- ADD A DRESSING: I make a lemon vinaigrette an old friend taught me, which I am realizing now I’ve never put on the blog! It’s simply olive oil, fresh lemon juice, shallots, salt, and pepper. It isn’t fancy, but a drizzle of this on top of the arugula adds a nice tang.
- HERBS: If you happen to have some in your garden or store-bought, mint, basil, or thyme pair nicely with this sandwich.
- MAKE IT VEGETARIAN: Grilled Portobello mushrooms are an easy swap out for the chicken.
While you could also sub the burrata for a different type of cheese, I really do love the texture it adds as well as the creamy flavor. I highly recommend trying it!
EARTH FARE’S SUMMER KICK-OFF EVENTS:
Earth Fare has always been one of my favorite grocery stores. They offer a high-quality line of store-brand ingredients that I always stock up on (their olive oil is my fav!). They also carry specialty items that I can never find at other grocers. Recently they re-opened a couple of stores in the Charlotte region, with celebrations in June 2023! Join them at their Fort Mill location on June 3rd or their Concord location on June 17th! I can’t wait to see you there!
MORE RECIPES YOU’LL SWOON OVER:
Chicken Parmesan French Bread Pizzas
Cheese Stuffed Pizza Ground Chicken Meatballs
Mini Chicken Pot Pies with Mushroom Gravy
Sicily Stacks: AKA Pizza Puff Pastry Appetizers
Cobb Salad Grilled Chicken Sandwiches
Potato Chip Crusted Chicken Fingers
Incredibly Yummy Buffalo Chicken Meatballs
VIEW ALL RECIPES BY CLICKING HERE!
- 6 oz. Grilled Chicken Breasts
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Paprika
- 1 tsp. Granulated Garlic
- 2 tbsp. Olive Oil
- 2 Thick Slices of Bread, toasted
- 1 cup Arugula
- 4 oz. Burrata, cut in half
- 4 tbsp. Tomato Confit
- 2 tbsp. Aged Balsamic Drizzle
- Fresh Chives, optional garnish
- Place the chicken in a sealable bag and season with ingredients listed. Rub together until coated and allow to marinate for at least 10 minutes.
- Toast the bread and set aside until you're ready to assemble.
- Cook the chicken on the stove top or grill until internal temperature reaches 165F. Allow to rest, covered in foil on a cutting board, for at least 10 minutes before slicing.
- Assemble in the following order: 1 slice of bread, ½ cup of arugula, 2 ounces burrata, 2 tablespoons tomato confit, 1 tablespoon of aged balsamic, and a sprinkle of chives. Repeat with second sandwich and enjoy immediately.
NOTES ON THIS RECIPE:
- The tomato confit can be made up to three days in advance. Follow this recipe, and for extra little touch… I added a tablespoon of hot honey before air frying. The honey is totally optional, but we personally really enjoyed it.
- If you can’t find burrata but really want to experience the same consistency, grab some fresh mozzarella and heavy cream from the grocery store. Tear up the mozzarella into small curds and place in a bowl. Pour over with the heavy cream and a smidge of salt. Allow to sit for at least 30 minutes in the fridge. Mix together and POOF… you’ve got a very similar taste and texture to burrata.
- I don’t recommend assembling these sandwiches ahead of time, as they taste best freshly made. We eat ours with a fork and knife… but you could certainly add a second layer of bread to make it into a handheld sandwich instead.
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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