Bruschetta Chicken Sandwich Recipe

Inspired by Stonewood Grill & Tavern

Time1h

Serves2

Marinated chicken breast, white cheddar, bruschetta, field greens, balsamic drizzle, toasted brioche hoagie.

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Ingredients

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Ingredients

2 pieces Chicken breast

2 tablespoons olive oil

1 tablespoon Aged balsamic vinegar

2 cloves Garlic

1 teaspoon Dried oregano

1 teaspoon Celtic sea salt

1 teaspoon black pepper

4 slices White cheddar cheese

1 cup Tomatoes (diced)

1 cup Fresh basil (chopped)

2 cups Field greens

2 pieces Brioche hoagie rolls

2 tablespoons Balsamic glaze

Method

Directions

Marinate the Chicken

In a bowl, combine olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper. Whisk together until well mixed.

Prepare the Chicken

Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to marinate.

Make the Bruschetta Topping

In a separate bowl, mix the diced tomatoes and chopped fresh basil. Add a pinch of salt and pepper to taste. Set aside.

Cook the Chicken

Preheat a grill or skillet over medium heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

Assemble the Sandwich

Once the chicken is cooked, place it on the bottom half of the toasted brioche hoagie roll. Top with a slice of white cheddar cheese and allow it to melt slightly. Then, add a generous amount of the bruschetta topping and finish with field greens.

Drizzle and Serve

Drizzle balsamic glaze over the top of the sandwich, place the other half of the hoagie roll on top, and serve immediately.