Mozzarella and Tomatoes – Post #3 – Chicken Caprese Grilled Sandwiches

Finally, post #3. Chicken Caprese Grilled Sandwiches

Post #2 – Arugula Caprese Salad with Maple Bacon

Post #1 – Caprese Salad

We made these with the remainder of our basil, tomatoes, and mozzarella. A perfect end to our week of summer garden bliss. They’re so simple, yet so delicious!




1 baguette

2 T olive oil

8 T basil pesto

2 precooked chicken patties (we use these)

8 fresh mozzarella slices

8 basil leaves

8 tomato slices


1. Slice each chicken patty horizontally (you want them thin). Cut each slice in half. You should have 8 pieces.

2. Preheat non-stick pan to medium-high.

3. Slice baguette into 16 1/2″ slices. Brush each slice with olive oil. Flip over all bread slices.

4. Top 8 of the bread slices with pesto and chicken. Top each of the other 8 slices of bread with a mozzarella slice, basil leaf and tomato slice.

5.  Grill each bread slice with toppings, oilve oil side down until lightly browned. Sandwich together one of the pesto and chicken sides with the mozzarella sides.


8 sandwiches

Make sure the mozzarella slice is placed directly on the bread. You want it as close to the heat as possible so it melts.


Greek Chicken and Mushroom Gyros

If you read my “About Me,” you’ll learn I create some of my best recipes by scouring my fridge or pantry.

Last night, while thinking about what to have for dinner tomorrow, I remembered I had some leftover Crazy Feta, from How Sweet It Is, and some whole wheat pita bread. I raided the rest of my fridge and pantry to see what else I could come up with. Mint, plain Greek yogurt, cucumber, mushrooms, and lemons? Hmm…I’m thinking a version of gyros. And, a good idea it was!

Greek Gyros
2 servings

2 whole wheat pitas

1/2 C. feta or Crazy Feta

Grilled Greek Chicken

Roasted Mushrooms

Tzatziki Sauce

Grilled Greek Chicken

adapted from Kayln’s Kitchen

2 boneless, skinless chicken breasts

8 oz. white mushrooms, sliced

1/4 C. extra virgin olive oil

1/3 C. freshly squeezed lemon juice

1 tsp. fresh lemon zest

1 tsp. Greek seasoning

1 tsp. poultry seasoning

1 tsp. dried oregano

black pepper to taste

Tzatziki Sauce

1/2 C. plain greek yogurt

1/4 C. seeded, peeled (optional), chopped cucumber

1 green onion, finely chopped

1/2 tsp. fresh mint, chopped (optional or use fresh parsley)

1 tsp. freshly squeezed lemon juice

1/2 tsp. garlic salt

1. Preheat oven to 500 degrees.

2. Combine all ingredients in Tzatziki Sauce, cover, and let sit in fridge until ready to serve.

3. Combine olive oil, lemon juice, lemon zest, Greek seasoning, poultry seasoning, oregano, and pepper in shallow dish. Reserve 2 Tbls. of marinade in small bowl. Add chicken to shallow dish, turn to coat, and marinate for at least 30 min.

4. Cover a small cookie sheet with foil and spray with cooking spray. Toss mushrooms and reserved marinade and evenly space mushrooms on pan. Roast mushrooms for 15-20 min. or until done.

5. Preheat grill pan with lid to medium-high. Grill chicken until done, approximately 7 minutes per side.
6. Remove chicken from grill and slice chicken. Slice pitas in half and open on cut side. Place chicken, mushrooms, feta, and Tzatziki sauce in pitas.