Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella5 Reviews
- Prep: 15 min
- Ready In: 35 min
“Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.” - by Carapelli®
Original recipe yields 4 servings
- Heat 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.
Amount Per Serving (4 total)
- 450 cal
- 26.5 g
- 13 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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."
"Made this for dinner tonight and the family loved it!! Great flavor and so easy! We used italian bread and arugula...." See more"
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