My friend Tim came up with this on our recent trip to Philadelphia. I thought it was brilliant… bruschetta-style tomatoes are so good, why not use them as the perfect sandwich topping? The tomato/basil/vinegar mixture along with fresh mozzarella cheese, juicy chicken breasts, and crispy sourdough make this one of my new favorite items to grill.
Scarfing this down, along with a nice summer ale or a glass of light red wine on the patio, sounds like the perfect way to kick off the warm summer season.
Grilled Chicken and Mozzarella Sandwich
8 1/2″ slices sourdough bread
2 garlic cloves, halved plus 1 tablespoon minced garlic
3 tablespoons extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano, plus more for garnish
2 cups diced Roma tomatoes
1/3 cup thinly sliced fresh basil leaves
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 boneless chicken breasts
1 8oz ball fresh mozzarella cheese
Preheat grill over high heat, then set to direct medium heat.
Make the tomato mixture first. In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.
Bring chicken breasts to room temperature, then trim and flatten them. Rub lightly with olive oil, salt, and pepper. Grill over direct medium heat until firm and juices run clear, about 5 minutes per side.
During the last minute of grilling, brush sourdough slices with extra virgin olive oil and sprinkle lightly with salt and pepper. Grill bread slices for 30 seconds per side or until marks are visible.
Slice mozarella into 1/4″ thick discs. Arrange hot chicken breasts on the grilled sourdough, each topped with mozzarella and the bruschetta tomato mixture. Serve warm.
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