Tomato Basil is classic. Like Peanut butter & jelly….coffee & crème…or mint & chocolate. Fresh tomatoes with sweet basil just doesn’t get any better in the height of summer. Because we’ve recently had an explosion of basil in the garden, I’ve been making these sammies. They’re simple, quick, and totally scrumptious, in my opinion.
The portions in this recipe are only for two people, if you are cooking for a crowd make sure to adjust accordingly. I’m convinced that the “secret,” that sets these caprese sammies apart from the rest, is the roasted garlic.
After the chicken is cooked, toast the bread with butter and rosemary. Then spread with the garlic paste and top with the basil, tomatoes, chicken, mozzarella, and (a good quality) balsamic vinegar. Return halves of bread, with all the goodies to the oven to melt the cheese. Top with the other slice of bread slice and serve!
Healthy Chicken Caprese Sammies
1 head of garlic
1 tablespoon olive oil
3 tablespoon of butter
1 teaspoon dried rosemary
1 chicken breast (cut in half horizontally)
1 teaspoon of kosher salt
1 teaspoon cracked black pepper
2 ciabatta rolls sliced (we used whole grain)
10 fresh basil leaves
1 medium tomato sliced
2 teaspoons balsamic vinegar
4 ounces of mozzarella cheese sliced
Preheat an oven to 400 degrees F
Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Drizzle the cut cloves with olive oil, then wrap in a piece of aluminum foil. Place in preheated oven and bake until the cloves are tender, about 35 minutes. Remove garlic from oven; do not turn oven off. Squeeze garlic from cloves into a small dish; mash into a paste.
Season chicken breast halves with salt and pepper. In a medium pan, melt 2 tablespoons of butter over medium heat. Once butter has turned slightly golden in color, place the chicken fillets in the pan. Do not move, and cook for 3-4 minutes on each side. Meanwhile spread remaining tablespoon of butter on cut sides of the bread, sprinkle with rosemary, and place on a baking sheet. Toast bread in preheated oven for 5 minutes. Remove from oven and spread with garlic paste.
Remove chicken from pan, and set aside.
Top one half of sliced ciabatta with basil, tomatoes, chicken, and mozzarella. Drizzle with balsamic vinegar. Return sandwich halves to baking sheet
Place in hot oven and cook until the cheese has melted, about 10 minutes. Allow sandwich to cool slightly before topping with bread. Cut each sandwich in half and serve.
Have a sandwich-for-dinner-kind of day
Love, Grey & Brianna
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Caprese Skewers Grey & Brianna’s
Caprese Puff Pastry Bites The Little Kitchen
Antipasto Skewers with Herb Vinaigrette A Spicy Perspective
Caprese Stacks with Grilled Honey Balsamic Tomatoes A Farm Girl’s Dabbles