Chicken Caprese Sandwich

Chicken sandwiches are a popular lunch choice at our house, and are a great way to use leftover chicken. Since discovering the dish a few years ago, cotoletta alla palermitana has become one of my favorite chicken dishes to make, especially in the summer. Enjoying a daiquiri while tending the grill makes it even better. I usually make extra so we have some for lunch the next day. Although I highly recommend trying the grilled version, any cutlet, such as a chicken schnitzel or katsu, will work for a sandwich. These sandwiches, which combine the chicken cutlets with flavors from the classic caprese salad were one of our favorites.

I made the pesto in a mortar and pestle using homegrown basil. We used most of it for pasta the previous day and had a little left for this. Mixing the pesto with Kewpie mayonnaise makes for a delicious spread. The tomatoes also came fresh from the garden. The buns Ariel made for the Jucy Lucy were such a hit, she made some more, which we used here. Any kind of good bread will work. As with many people, the pandemic has been an opportunity for us to explore homemade bread. 

Ingredients

• 1 piece leftover cotoletta alla palermitana
• 1 slice fresh mozzarella
• 1 hamburger bun
• Sliced tomato
• Pesto and Japanese mayonnaise (1:1 mix)

Instructions

Place the cotoletta in a toaster oven and toast for a few minutes, until warm. Top with the cheese slice and continue toasting until the cheese is soft and melted. Set aside when done. Halve the bun and lightly toast. While the bun toasts, mix equal parts pesto and Japanese mayonnaise in a dish. Spread on both halves of the bun. Build the sandwich, adding tomato slices to taste.