Go Back
As summer approaches, our culinary cravings often shift to lighter, fresher dishes that celebrate the season's bounty. One such dish that perfectly encapsulates the essence of summer is the Grilled Peach & Chicken Caprese Melts. This delightful recipe not only offers a unique twist on the classic Caprese salad but also brings together the irresistible flavors of grilled peaches, succulent chicken, and creamy mozzarella. The combination is a testament to how simple ingredients can create a symphony of taste that is both refreshing and satisfying.

Grilled Peach & Chicken Caprese Melts

Discover a delightful summer recipe with Grilled Peach & Chicken Caprese Melts! This dish pairs juicy grilled peaches with succulent chicken and creamy mozzarella, creating a unique twist on the classic Caprese salad. Perfect for barbecues, picnics, or a quick weeknight dinner, these melts showcase vibrant colors and flavors. With fresh basil and your choice of ciabatta or sourdough bread, this meal is sure to impress family and friends while capturing the essence of the season. Enjoy a delicious and refreshing taste of summer!
Print Recipe Pin Recipe

Ingredients
  

2 ripe peaches, halved and pitted

2 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

1 tablespoon extra virgin olive oil

1 teaspoon balsamic glaze

4 ounces fresh mozzarella cheese, sliced

1 cup fresh basil leaves, gently packed

4 slices of ciabatta or sourdough bread

2 tablespoons pesto (store-bought or homemade)

1 tablespoon white balsamic vinegar (optional)

Additional freshly cracked black pepper, for garnish

Instructions
 

Preheat the Grill: Start by preheating your grill or grill pan to medium-high heat, ensuring it’s hot enough for a good sear.

    Prepare the Chicken: Pat the chicken breasts dry with paper towels. Rub them with olive oil and season generously with salt and pepper. Grill the chicken breasts for approximately 5-7 minutes on each side, or until they reach an internal temperature of 165°F (74°C) and the juices run clear. Once cooked, transfer them to a cutting board and let them rest.

      Grill the Peaches: While the chicken is resting, place the peach halves cut side down on the grill. Grill for about 4-5 minutes, allowing them to caramelize and create beautiful grill marks. Once ready, remove them from the grill and let them cool slightly.

        Slice the Chicken: After the chicken has cooled enough to handle, slice it into thin strips for easy layering on the sandwich.

          Assemble the Melts: Take each slice of ciabatta or sourdough bread and generously spread about a tablespoon of pesto on one side. Layer the sliced grilled chicken, followed by the grilled peach halves, fresh mozzarella slices, and a handful of basil leaves on top of each slice.

            Drizzle and Season: Finish the assembly by drizzling balsamic glaze over the layers. If using, add the white balsamic vinegar as well. Sprinkle a pinch of salt and freshly cracked black pepper over the top for added flavor.

              Grill the Sandwiches: Carefully close the sandwiches and place them on the preheated grill. Grill for about 3-5 minutes per side, or until the bread turns golden brown and crispy, while the cheese melts to perfection.

                Serve: Once grilled, cut the melts in half to expose the vibrant layers within. Serve them immediately, garnished with additional basil leaves or a light drizzle of balsamic glaze for visual appeal.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 sandwiches

                    - Presentation Tips: For a beautiful touch, serve the melts on a rustic wooden board, accompanied by extra grilled peach halves and a small bowl of pesto for dipping.