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Tuesday, September 4, 2012

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

This is a great recipe from the folks at Carapelli Olive Oil.  I've featured a few of their recipes here as fillers when I haven't had time to post something I personally made.  But this time, things are a little different.  This time, I actually took the time to make the recipes.  They all turned out really good and the only complaint I have is that their pictures look so much better than mine!  lol  Ok, so that's what happens when you have a professional photographer taking pictures... lucky them :)

This is a delicious little sandwich that you can play around with and create all sorts of variations of.  You don't even have to grill the chicken, you can broil or bake or even pan fry.  Don't like spring greens?  Use regular lettuce.  Don't like mozzarella (is there really someone out there that doesn't like mozzarella???)... use your favorite cheese.  The point, I think you see, is make this sandwich your own, this recipe is your canvas.

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella
Adapted from Carapelli Olive Oil
- Serves 2 -
Ingredients:
3 Tablespoons olive oil, divided
1 Tablespoon lemon juice
2 teaspoons fresh rosemary, chopped
1 garlic clove, finely minced
salt and pepper
2 boneless, skinless chicken breasts
4 slices thick, rustic style Italian bread
6-8 thin slices fresh mozzarella cheese
1/2 cup baby or spring greens

Directions:
Mix together 2 tablespoons of olive oil, the lemon juice, rosemary and garlic in a small bowl until well combined.  Season the chicken with salt and pepper and place in pie plate or resealable plastic bag.  Pour the mixture over the chicken to coat and place in refrigerator for 30 minutes.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches on internal temperature of 165 degrees F.  Remove from grill and allow to cool.

Meanwhile, brush both sides of the bread with remaining olive oil.  Place on grill and cook 2-3 minutes per side or until golden brown.  Transfer to a serving plate; top with cheese and greens.  Slice the diagonally into 1/2-inch thick slices; arrange over cheese and greens.  Serve immediately and enjoy!

One Year Ago:  Avocado Basil Pasta
Two Years Ago:  Stuffed Pork Chops

6 comments:

We Are Not Martha said...

I would drizzle olive oil all over everything if I could :) This looks fabulous!

Sues

© said...

I want to have these again.

Pam said...

I would love to have this tasty sandwich for lunch or dinner!

Yenta Mary said...

Ah, photos - the bane of my existence! This SOUNDS fabulous, too, in addition to looking good ... :)

Lea Ann (Cooking On The Ranch) said...

Great idea for a sandwich. Sounds delicious. And, I can't imagine anyone not liking spring greens or mozzarella... but I suppose there's always one in the crowd. :)

Chris said...

I want to steal this recipe but add some kind of a marasala based sauce or gravy over it.