YOUR SOLIN GENERATED RECIPE
Grilled Caprese Sandwich with Balsamic Glaze
Toasted sourdough bread layered with juicy grilled chicken, fresh mozzarella, and ripe tomatoes, then pressed until the cheese is gooey and golden.
INGREDIENTS
4.5 oz Chicken breast
2 slices Sourdough bread
1 oz Fresh mozzarella cheese
0.5 cup Tomato
0.25 cup Fresh basil leaves
1 tsp Extra virgin olive oil
1 tbsp Balsamic glaze
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.
Heat a grill pan or skillet over medium-high heat and cook the chicken for 5-6 minutes per side until fully cooked, then let it rest for 3 minutes before slicing thinly.
Lay out the sourdough slices and place the sliced chicken on one piece of bread.
Top the chicken with fresh mozzarella slices, tomato slices, and fresh basil leaves.
Close the sandwich and lightly brush the outside of the bread with extra virgin olive oil.
Place the sandwich in a panini press or back into the skillet over medium heat, pressing down with a heavy spatula.
Grill for 3-4 minutes per side until the bread is crispy and the mozzarella has melted.
Remove from heat, open the sandwich slightly to drizzle the balsamic glaze inside, or drizzle it over the top before serving.