By Brittanie Peterson
Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
Drizzle 1/2 tablespoon of olive oil over the chicken breasts, ensuring they are well coated.
Place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
While the chicken is grilling, slice the tomatoes and cucumber. Set aside.
Cut the ciabatta rolls in half and drizzle the remaining 1/2 tablespoon of olive oil evenly on the cut sides.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Toast the ciabatta rolls on the grill, cut-side down, until they are golden brown and crispy.
Place the grilled chicken on the bottom half of each toasted ciabatta roll.
Top each chicken breast with 2 slices of fresh mozzarella, tomato slices, and 4 fresh basil leaves.
Drizzle 1/2 tablespoon of balsamic glaze over the toppings on each sandwich.
Place the top half of the ciabatta roll over the fillings to close the sandwich.
In a bowl, combine mixed salad greens, sliced cucumber, and season with salt and pepper to taste. Drizzle with a touch of olive oil.
Serve the sandwiches alongside the mixed greens salad.
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This Lunch Sandwich Chicken Italian recipe is ready in 35 minutes and features chicken breasts, ciabatta rolls, fresh mozzarella and other delicious ingredients. Contains 580 calories total.
Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
Drizzle 1/2 tablespoon of olive oil over the chicken breasts, ensuring they are well coated.
Place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
While the chicken is grilling, slice the tomatoes and cucumber. Set aside.
Cut the ciabatta rolls in half and drizzle the remaining 1/2 tablespoon of olive oil evenly on the cut sides.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Toast the ciabatta rolls on the grill, cut-side down, until they are golden brown and crispy.
Place the grilled chicken on the bottom half of each toasted ciabatta roll.
Top each chicken breast with 2 slices of fresh mozzarella, tomato slices, and 4 fresh basil leaves.
Drizzle 1/2 tablespoon of balsamic glaze over the toppings on each sandwich.
Place the top half of the ciabatta roll over the fillings to close the sandwich.
In a bowl, combine mixed salad greens, sliced cucumber, and season with salt and pepper to taste. Drizzle with a touch of olive oil.
Serve the sandwiches alongside the mixed greens salad.
Calories per Serving: 580
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