Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

11

"Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 450 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 748 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Heat a grill to medium-high heat or have a ridged grill pan ready.
  2. Combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl. Sprinkle salt and pepper over chicken; place in a pie plate or shallow plate. Pour oil mixture over chicken; turn to coat. Let stand at least 10 minutes or up to 20 minutes.
  3. Transfer chicken to grill with some of marinade clinging; discard marinade on plate. Grill chicken (or cook in a heated ridged grill pan over medium heat) 5 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165 degrees F.
  4. Brush remaining 2 tablespoons oil over both sides of bread. Place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown. Transfer to serving plates; top with greens and cheese. Carve cooked chicken diagonally into 1/2-inch thick slices; arrange over cheese. Top with remaining 1 teaspoon rosemary.

Reviews

11
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I made this using grilled ciabatta, and followed the recipe, except I added sliced tomatoes. We loved it!!

Most helpful critical review

This was average. The marinade was excellent with the chicken, but otherwise left a bit to the imagination. 4 adults ate this and everyone was torn between hands or utensils, it just falls apa...

I made this using grilled ciabatta, and followed the recipe, except I added sliced tomatoes. We loved it!!

Made this for dinner tonight and the family loved it!! Great flavor and so easy! We used italian bread and arugula.

This was so delicious! I'm lowering my carb intake so I used thin buns in place of the italian bread. I was overwelmed by the rosemary so I only used 2 teaspoons. And for the kids we put some pi...

I really enjoyed this recipe and all the flavors that came along with it. It's an awesome dish for outside on the patio to enjoy with friends and I will be making it again in the near future.

Wow! This was so easy and so delicious! I marinated the chicken for about an hour and it turned out moist and juicy. The only thing I added was fresh sliced tomatoes and some roasted red peppers...

Juicy and delicious. Just grilled the chicken and served for dinner. Everyone loved it.

This was super tasty. I used sourdough bread and grilling it is a MUST. I also used arugula but I dressed it very lightly with lemon juice and olive oil. It gave the sandwich a nice peppery zin...

This was average. The marinade was excellent with the chicken, but otherwise left a bit to the imagination. 4 adults ate this and everyone was torn between hands or utensils, it just falls apa...

This is really a quick, terrific dinner. I also added some sliced marinated red peppers to the top of the greens before adding the chicken and drizzled with balsamic vinegar right before serving,