JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Grilled Chicken Sandwiches with Mozzarella, Tomato and Basil
| Grilled Chicken Sandwiches with Mozzarella, Tomato and Basil | Print |
Recipe By: Alice Morrow
Grilled Chicken Sandwiches with Mozzarella, Tomato and Basil
Ingredients
- ¼ c. plus 2 T. extra virgin olive oil
- Finely grated zest of 1 lemon
- 1 ½ T. fresh lemon juice
- 1 T. thyme leaves
- 1 T. minced garlic
- Kosher salt and fresh ground black pepper
- 2 fresh tomatoes, thinly sliced
- 12 (1/2”-thick) chicken breast cutlets
- 6 ciabatta rolls, split
- 6 (1/3” thick) slices of fresh mozzarella
- 6 large fresh basil leaves
- Pesto, tapenade or garlicky aioli (optional spreads for sandwiches)
Instructions
- In large bowl, whisk ¼ c. olive oil with lemon zest, juice, thyme, garlic and generous pinch of salt and pepper.
- Spoon 1 ½ T. of mixture into a medium bowl, add tomatoes and turn to coat.
- Add chicken to large bowl, add some of marinade and turn to coat. Let tomatoes and chicken sit in bowls for 30 minutes at room temperature.
- Light a grill. Brush cut sides of rolls with remaining 2 T. olive oil and grill over high heat until golden.
- Add chicken to grill, season with salt and pepper and grill over high, turning once, until cooked through and slightly charred, about 5-6 minutes.
- Place chicken on roll and top with cheese, tomato and basil. If you want to use some type of spread, put it on the other open side of roll. Place on top of the other and serve.
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