Baked Chicken Capresse’ Sandwich


Baked chicken capresse' sandwich

I made some grilled chicken for dinner last night and I was trying to decide how I could use the leftovers for lunch and also incorporate the fresh homegrown tomatoes that I have. And this is what it happened.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Cheryl


  • 2 peices of your favorite Gluten-free bread
  • 2 slices of tomato
  • thin slices of leftover grilled chicken
  • enough Mozzarella cheese to cover the bread
  • mayo


  1. Pre-heat oven to 350'. place bread on aluminum foil.

  2. Slice the tomato, cheese and chicken {slice chicken horizontally in to thin slices.}

  3. Spread a thin layer of mayo on bread and begin to build your sandwich. Layer cheese on first slice of bread.

  4. Add tomato on top of cheese. *

  5. Top with the sliced chicken.

  6. Finish with second slice of bread. Wrap in aluminum foil and place in pre-heated over and bake for 10-12 min. Check to see if the cheese is getting melted. If not melted leave in for another 2-3 minutes. Open up the foil and bake for another 5 min. Let rest for 2-3 min. and enjoy.

  7. The End - not really, I ate it and it was good!

Recipe Notes


*The tomato will roast in the oven and you want it in the center so the bread doesn't get soggy.

This is a basic baked sandwich recipe you can switch out the player for what you have on hand. Suggestions; Steak & cheddar cheese, pork roast & pepper jack, ham & swiss.

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