Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

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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Reviews (5)

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5

makingfrybread

Jul. 26, 2012

"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 pizza sa..." See moreuce on and then the cheese. Very good! I can't wait to make it again."

5

wenwyck

May. 17, 2012

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

4

Rachael

Sep. 28, 2012

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