Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese. Ingredients:
4 tablespoons carapelli® extra virgin olive oil, divided |
1 tablespoon fresh lemon juice |
2 cloves garlic, minced |
3 teaspoons chopped fresh rosemary, divided |
1/2 teaspoon coarse sea salt or kosher salt |
1/4 teaspoon freshly ground black pepper |
4 (4 ounce) skinless, boneless chicken breast halves |
4 slices rustic italian or sourdough bread |
1 cup packed baby greens or field greens |
8 (1 ounce) slices fresh mozzarella cheese |
Directions:
1. Heat a grill to medium-high heat or have a ridged grill pan ready.
2. Combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl. Sprinkle salt and pepper over chicken; place in a pie plate or shallow plate. Pour oil mixture over chicken; turn to coat. Let stand at least 10 minutes or up to 20 minutes.
3. Transfer chicken to grill with some of marinade clinging; discard marinade on plate. Grill chicken (or cook in a heated ridged grill pan over medium heat) 5 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165 degrees F.
4. Brush remaining 2 tablespoons oil over both sides of bread. Place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown. Transfer to serving plates; top with greens and cheese. Carve cooked chicken diagonally into 1/2-inch thick slices; arrange over cheese. Top with remaining 1 teaspoon rosemary.
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