YOUR SOLIN GENERATED RECIPE
Grilled Italian Chicken Sandwich with Provolone
Grilled chicken breast layered with melted provolone and vibrant roasted peppers on a toasted ciabatta roll for a satisfying crunch.
INGREDIENTS
4.5 oz chicken breast
0.5 whole ciabatta roll
0.5 slice provolone cheese
0.25 cup roasted red peppers
0.5 cup arugula
0.25 tsp extra virgin olive oil
1 tsp balsamic glaze
0.25 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the chicken breast horizontally to create a thinner cutlet for even cooking and faster grilling.
In a small bowl, whisk together the olive oil, dried oregano, garlic powder, sea salt, and black pepper.
Brush the herb marinade over both sides of the chicken cutlet until well coated.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 4-5 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
During the final minute of cooking, place the provolone cheese slice on top of the chicken and cover with a lid to ensure it melts perfectly.
Slice the ciabatta roll in half and lightly toast the cut sides on the grill until golden brown and crisp.
Layer the bottom half of the toasted roll with fresh arugula and the grilled chicken with melted cheese.
Top the chicken with the roasted red peppers and drizzle with the balsamic glaze before closing the sandwich.