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BALSAMIC CHICKEN SANDWICH
Sandwich

BALSAMIC CHICKEN SANDWICH

BALSAMIC CHICKEN SANDWICH

Fancy a sandwich like at the local deli? We suggest this grilled chicken sandwich recipe with grilled chicken breasts - you can also use leftover roasted chicken - melted provolone cheese over oven-roasted ciabatta bread, marinated vegetables, and the final touch, our balsamic vinegar to spice things up!

Preparation 30 min
Cooking time 15 min
Portions 4

Allow 2 hours to let the chicken marinate

Ingredients

Preparation

  1. In a mixing bowl, combine the chicken, Stefano balsamic vinegar, extra-virgin olive oil, orange zest, rosemary, salt, and freshly ground pepper. Mix to coat well, cover and refrigerate for a minimum of 2 hours, but no more than 6 hours. 
  2. In a large nonstick frying pan over medium-high heat, cook the chicken breasts for approximately 3 minutes on each side until cooked through.
  3. Preheat the oven to 425 °F (218 °C). Line a baking sheet with foil.
  4. Arrange the ciabatta rolls cut side up on the prepared baking sheet. Place a slice of provolone on each piece of bread.
  5. Bake for 5 to 7 minutes until the cheese is melted and the ciabatta rolls are lightly toasted. 
  6. To assemble the sandwiches, place a piece of chicken breast on top of the cheese. Top with roasted red pepper, shredded lettuce, and marinated eggplant.
  7. Cut and serve.
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