Friday, September 9, 2011

grilled chicken caprese sandwich... 30 minutes

the goods:

3 boneless, skinless chicken breasts, pounded thin
1 cup Caesar Italian dressing
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 loaf ciabatta bread, sliced in half lengthwise
6 ounces fresh mozzarella, thinly sliced
2 medium tomatoes, cut into 1/3-inch slices
fresh basil leaves

In a large Ziploc bag, combine chicken breasts and dressing. Marinate in the refrigerator for 3 hours (or overnight). Heat grill to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.

Grill chicken until cooked through, 12 to 15 minutes, flipping once. Brush tomatoes with 1 tablespoon olive oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Thinly slice chicken and layer on top of cheese. Top with grilled tomatoes and basil leaves. Sandwich with top half of bread.

Cut crosswise into 4 pieces and serve.

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