Name: Grilled caprese sandwich
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, sliced into 1/4 inch thick cutlets; 1 oz fresh mozzarella cheese, sliced; 2 slices sourdough bread, thin; 1.5 oz tomato, sliced; 3 1/2 tbsp fresh basil, leaves; 1 tsp olive oil; 1 tsp balsamic vinegar; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

477 calories

Protein: 50g; 42% of calories
Carbs: 32g; 27% of calories
Fat: 17g; 32% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Heat half the oil in a 10-inch nonstick skillet over medium-high heat. Season the chicken cutlets with half the salt and the black pepper. Cook the cutlets until just cooked through and lightly browned, about 2 minutes per side. Remove from the pan and wipe it clean. Done when 165°F.
Pat the tomato slices dry with a paper towel and sprinkle with the remaining salt. In a small bowl, toss the basil leaves with the balsamic vinegar.
Lay out the sourdough slices. On one slice, layer the mozzarella, then the seared chicken, the seasoned tomato, and finally the balsamic-coated basil. Top with the second slice of bread. Brush the outside of the sandwich with the remaining olive oil.
Return the skillet to medium heat. Place the sandwich in the pan and toast until the bread is golden and the mozzarella has melted, about 2 minutes per side. Press down gently with a spatula while toasting. Done when cheese is melted and bread is golden.

Nutrition

Ingredients

Instructions

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