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Dinner recipe · from the recipe book

Cold Roast Chicken Caprese Rolls with Peppers

Juicy oregano-roasted chicken, sweet charred red peppers, creamy mozzarella, ripe tomato and fresh basil with a tangy balsamic drizzle on a soft roll.

Cold Roast Chicken Caprese Rolls with Peppers

Ingredients

  • 1¼ lb560 gChicken breast, boneless skinlesspounded to an even 3/4-inch thickness
  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • 1½ tbsp20 gOlive oildivided
  • 2 tsp2 gDried oregano
  • 1 tsp3 gGarlic powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 9 slices280 gWhole-wheat bread4 whole-wheat sandwich rolls, split
  • 4 oz110 gPart-skim mozzarellathinly sliced
  • 2 medium240 gTomatoesthinly sliced
  • 2 cups loosely packed60 gBaby spinach
  • ½ cup leaves12 gFresh basilleaves picked
  • 1 tbsp20 gBalsamic vinegar

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with foil.
  2. In a small bowl, stir together the oregano, garlic powder, salt and black pepper to make the seasoning mix.
  3. Rub the chicken breast and the red bell pepper strips with half of the olive oil, then sprinkle the seasoning mix evenly over the chicken and peppers.
  4. Arrange the chicken and peppers on the sheet pan in a single layer and roast 20 to 25 minutes, until the peppers are soft and charred at the edges and the chicken reaches 165°F (74°C) in the thickest part.
  5. Let the chicken and peppers cool on the pan for 10 minutes, then move them to a plate and refrigerate about 20 minutes until cool.
  6. While the chicken chills, slice the tomato and mozzarella, pick the basil leaves and split the whole-wheat bread rolls in half.
  7. In a small bowl, whisk the balsamic with the remaining half of the olive oil to make the drizzle.
  8. Thinly slice the cooled chicken against the grain.
  9. On the bottom half of each whole-wheat bread roll, layer the spinach, chicken, roasted peppers, mozzarella, tomato and basil.
  10. Spoon the balsamic drizzle over the fillings, close with the top halves of the whole-wheat bread rolls, press gently and cut in half to serve.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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