Juicy Caprese Chicken Melt

make me

Ingredients

Serving Size: 2 sandwiches

For the Sandwich:

8 slices provolone cheese
4 slices beefsteak tomato
¼ cup sun-dried tomatoes (packed in oil), drained and sliced
Fresh basil leaves (a small handful)
4 slices of sourdough bread

For the Chicken:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste

For the Chili Crisp Vodka Aioli:

¼ cup mayonnaise
1 tablespoon vodka sauce (store-bought)
1 teaspoon chili crisp
1 teaspoon hot honey
1 teaspoon lemon juice

Instructions

Bake the Chicken:

Preheat oven to 400°F (200°C).

Place the chicken breasts on a baking sheet lined with parchment paper.

Drizzle with olive oil and season both sides with garlic powder, onion powder, salt, and pepper.

Bake for 22–25 minutes or until the internal temp hits 165°F.

Let rest for 5 minutes, then slice thinly.

2. Make the Aioli:
In a small bowl, stir together the mayo, vodka sauce, chili crisp, hot honey, and lemon juice. Taste and adjust spice/sweetness to your liking. Set aside.

3. Assemble the Sandwich:
Heat a skillet on medium-high heat. Add 1 tbsp olive oil to skillet and place one piece of bread on top. Spread a generous amount of the aioli then top with 2 pieces of provolone cheese.
Layer on sliced baked chicken, two slices of fresh tomato, sun-dried tomatoes, basil, 2 more provolone slices and over with top slice of bread (which should also have a good spoonful of the aioli spread on it). Press down and flip until both sides are crispy and browned. Take off heat, cut, and serve!

This isn’t your classic Nonna’s Caprese, I’m sorry! BUT…she’s delicious. I took the classic and gave it a spicy glow-up—meaning I added a Chili Crisp Vodka Sauce Aioli. And with melty provolone, sun-dried tomatoes, juicy beefsteak tomatoes, and juicy sliced chicken breast. Buon appetito, babe.

sandwiches, caprese, chicken, melt