Grilled Caprese Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Caprese Sandwich

YOUR SOLIN GENERATED RECIPE

Grilled Caprese Sandwich

Golden sourdough slices pressed with juicy grilled chicken, creamy fresh mozzarella, and vine-ripened tomatoes for a crisp and savory bite.

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NUTRITION

445kcal
Protein
46.2g
Fat
12.9g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 slice sourdough bread

0.75 oz fresh mozzarella cheese

2 slice tomato

4 leaf fresh basil

1 tsp balsamic glaze

0.5 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat until fully cooked and slice into thin strips.

  • 2

    Lightly brush the outside of each sourdough bread slice with the extra virgin olive oil.

  • 3

    On the un-oiled side of one bread slice, layer the grilled chicken strips, fresh mozzarella cheese, tomato slices, and fresh basil leaves.

  • 4

    Drizzle the balsamic glaze over the basil and top with the second slice of sourdough, oiled side facing out.

  • 5

    Place the sandwich in a non-stick skillet or panini press over medium heat.

  • 6

    Cook for 3 to 4 minutes per side, pressing down firmly with a spatula, until the bread is toasted golden brown and the cheese has melted.

Grilled Caprese Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Caprese Sandwich

YOUR SOLIN GENERATED RECIPE

Grilled Caprese Sandwich

Golden sourdough slices pressed with juicy grilled chicken, creamy fresh mozzarella, and vine-ripened tomatoes for a crisp and savory bite.

NUTRITION

445kcal
Protein
46.2g
Fat
12.9g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 slice sourdough bread

0.75 oz fresh mozzarella cheese

2 slice tomato

4 leaf fresh basil

1 tsp balsamic glaze

0.5 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat until fully cooked and slice into thin strips.

  • 2

    Lightly brush the outside of each sourdough bread slice with the extra virgin olive oil.

  • 3

    On the un-oiled side of one bread slice, layer the grilled chicken strips, fresh mozzarella cheese, tomato slices, and fresh basil leaves.

  • 4

    Drizzle the balsamic glaze over the basil and top with the second slice of sourdough, oiled side facing out.

  • 5

    Place the sandwich in a non-stick skillet or panini press over medium heat.

  • 6

    Cook for 3 to 4 minutes per side, pressing down firmly with a spatula, until the bread is toasted golden brown and the cheese has melted.