Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

11

"Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese."

Ingredients

35 m servings 450 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 748 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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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Reviews

11
  1. 14 Ratings

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I made this using grilled ciabatta, and followed the recipe, except I added sliced tomatoes. We loved it!!

Made this for dinner tonight and the family loved it!! Great flavor and so easy! We used italian bread and arugula.

This was so delicious! I'm lowering my carb intake so I used thin buns in place of the italian bread. I was overwelmed by the rosemary so I only used 2 teaspoons. And for the kids we put some pi...