Finally, post #3. Chicken Caprese Grilled Sandwiches
Post #2 – Arugula Caprese Salad with Maple Bacon
Post #1 – Caprese Salad
We made these with the remainder of our basil, tomatoes, and mozzarella. A perfect end to our week of summer garden bliss. They’re so simple, yet so delicious!
CHICKEN CAPRESE GRILLED SANDWICHES
2 T olive oil
8 T basil pesto
2 precooked chicken patties (we use these)
8 fresh mozzarella slices
8 basil leaves
8 tomato slices
1. Slice each chicken patty horizontally (you want them thin). Cut each slice in half. You should have 8 pieces.
2. Preheat non-stick pan to medium-high.
3. Slice baguette into 16 1/2″ slices. Brush each slice with olive oil. Flip over all bread slices.
4. Top 8 of the bread slices with pesto and chicken. Top each of the other 8 slices of bread with a mozzarella slice, basil leaf and tomato slice.
5. Grill each bread slice with toppings, oilve oil side down until lightly browned. Sandwich together one of the pesto and chicken sides with the mozzarella sides.
Make sure the mozzarella slice is placed directly on the bread. You want it as close to the heat as possible so it melts.
We’re kinda lucky. My parents had an overabundance of tomatoes from their garden and we had friends offer us fresh basil anytime! We ate of these perfect summer treats for a few days. I never, ever tire of Caprese Salad, but I don’t mind changing it up a bit either. I’ve got three recipes on three separate posts for you.
1. Caprese Salad – garden fresh tomatoes, mozzarella, basil leaves, olive oil, and a sweet balsamic dressing
First up, my twist on the traditional Caprese Salad. I love a sweeter balsamic vinegar. For this recipe, I combine balsamic vinegar with brown sugar into almost a syrup. It adds a richness to the traditional salad.
10 beefsteak or heirloom tomatoes slices
10 mozzarella slices, about 1/4″ thick
10 basil leaves
1/2 C balsamic vinegar
1/2 C brown sugar
extra virgin olive oil, to taste
salt and pepper to taste
1. Combine balsamic vinegar and brown sugar in small pan. Bring to a boil. Reduce heat and simmer for about 5 min or until it coats the back of a spoon. Place in bowl, cover, and let cool in refrigerator for 3o min.
2. Layer a slice of tomatoes, mozzarella then basil. Repeat with remaining slices.
3. Sprinkle with salt and pepper. Drizzle oil and balsamic reduction.
Depending on your quality of balsamic vinegar and the sweetness you desire, 1/2 C of brown sugar may be too sweet. The “better” your vinegar, the sweeter it is. Adjust the sugar accordingly.