Open-Faced Grilled Tuscan Chicken Sandwiches With Fresh Mozzarella
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Recipe Summary Open-Faced Grilled Tuscan Chicken Sandwiches With Fresh Mozzarella
Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.Ingredients | Laguiole Bottle Opener4 tablespoons CARAPELLI® Extra Virgin Olive Oil, divided1 tablespoon fresh lemon juice2 cloves garlic, minced3 teaspoons chopped fresh rosemary, divided½ teaspoon coarse sea salt or kosher salt¼ teaspoon freshly ground black pepper4 (4 ounce) skinless, boneless chicken breast halves4 slices rustic Italian or sourdough bread1 cup packed baby greens or field greens8 (1 ounce) slices fresh mozzarella cheeseDirectionsHeat a grill to medium-high heat or have a ridged grill pan ready.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.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.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.Info | Laguiole Bottle Openerprep:
15 mins
additional:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
TAG : Open-Faced Grilled Tuscan Chicken Sandwiches With Fresh MozzarellaTrusted Brands: Recipes and Tips, Carapelli® Olive Oil,
