Bruschetta Chicken Sandwich - Family Faves Meal Solution #10

My husband loves chicken sandwiches.  this does take time as it requires at least 30 minutes of marinating (and the longer it marinates the better it tastes).  Oh, my, when done, the chicken was delicious!  We ate it both ways - as a sandwich and bare.  We used cheddar sliced cheese instead of mozzarella and gluten-free hamburger buns.





Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 Tbsp Roasted Garlic Infused Oil
2 Tbsp + 1 tsp Aged Balsamic Vinegar of Modena, divided
2 tsp Garlic Garlic Seasoning, divided
1 tsp Spinach & Herb Seasoning
1/2 c mayonnaise
6 slices mozzarella cheese
6 ciabatta rolls, toasted
tomato slices, lettuce leaves, optional

Instructions:

1.  Pound chicken to 1/4-inch thick; salt and pepper as desired.  Place in a gallon freezer bag.  Add Roasted Garlic Infused Oil, 2 tablespoons Aged Balsamic Vinegar of Modena, 1 teaspoon Garlic Garlic Seasoning and Spinach & Herb Seasoning.  Seal well; toss to coat.  Refrigerate 30 minutes or up to overnight.

2.  Prepare grill to medium heat.  In small bowl, combine mayonnaise, remaining 1 teaspoon Garlic Garlic Seasoning and remaining 1 teaspoon Aged Balsamic Vinegar of Modena; salt and pepper as desired.  Refrigerate, covered, until ready to serve.

3.  Remove chicken from marinade; discard bag with marinade.  Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees f on an instant-read food thermometer, about 10-12 minutes.  Top with cheese.

4.  Place chicken on toasted rolls with balsamic mayonnaise, tomato slices and lettuce, if desired.

Makes 6 servings.  Serve with carrot and celery sticks.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.