Chicken Caprese Toast
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2 sandwiches
Loaded with roast chicken, olives, radishes, avocado, tomatoes and more, this open-faced toast is warmed with mozzarella for a quick meal packed with flavor.
  • 2 boneless and skinless chicken breasts
  • 2 tablespoons olive oil
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper, preferably freshly ground
  • 1 cup vine-ripened tomatoes, sliced thinly (colorful grape tomatoes would work as well)
  • 3 stalks of scallions, chopped
  • 10-12 Kalamata and green olives in oil, pitted and sliced thinly – olive oil reserved
  • 1 teaspoon lemon juice, freshly squeezed
  • salt & pepper to taste
  • 2 slices of large whole wheat grain bread
  • 2 tablespoons of vegenaise (or mayonnaise, whichever you have at home)
  • ½ ripe avocado, sliced thinly
  • 3 radishes, sliced thinly
  • handful of basil leaves
  • 6 slices of fresh mozzarella
  • ¼ teaspoon red pepper flakes (optional)
  1. Pre-heat the oven to 350 degrees.
  2. Using paper towels, pat-dry chicken breasts. Rub each chicken breast with 1-tablespoon of olive oil and season with salt and pepper. Place them on a baking sheet and bake for 30-35 minutes. Take it out of the oven, cover with aluminum foil, and let it rest for 5-10 minutes before slicing. Do not turn the oven off.
  3. While the chicken is roasting in the oven, prep the quick Caprese salad: Place tomatoes, scallions, olives (with their oil), and lemon juice in a bowl. Season it with salt and pepper to taste. Set aside.
  4. To assemble: Slice chicken into 1-inch thick slices. Place the slices of bread onto a cutting board. Spread each slice with 1-tablespoon vegenaise (or mayo). Divide the reserved salad by spreading it on each slice. Top them off with avocado and radish slices and basil leaves. Place 3 slices of mozzarella on each sandwich. Bake in the oven for 15 minutes or until the cheese on top is slightly melted.
  5. If preferred, sprinkle the sandwiches with red pepper flakes. Serve warm.
Recipe by Honest Cooking by Mercato Fabbrica at