A fresh caprese salad is one of summer’s true joys. But what about the rest of the year, when tomatoes taste like a different thing altogether and fresh basil isn’t growing like weeds? We devised this sandwich for those non-peak months. Since you broil our whole open-faced sandwich in the oven, the tomatoes loosen up a bit and release their juices as the gooey mozzarella melts on top. Think of it like a grown-up grilled cheese. And use this technique for any combination—try it with sliced cheddar and fresh chives or provolone and oregano. Virtually any combination of bread, chicken, tomato, cheese, and herbs passes muster in our book.
Heat broiler. In a large skillet, heat the oil over medium-high heat. Season the chicken with ¾ teaspoon salt and ¼ teaspoon pepper and, working in batches, cook until cooked through, 2 to 3 minutes per side.
Dividing evenly, top the bread with the chicken, tomatoes, and mozzarella.
Place on a broilerproof baking sheet and broil until the cheese is melted, 3 to 5 minutes. Sprinkle with the basil.