open-faced grilled tuscan chicken sandwiches with fresh mozzarella

Ingredients

• Servings: 4
• 4 tablespoons carapelli® extra virgin olive oil, divided
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 3 teaspoons chopped fresh rosemary, divided
• 1/2 teaspoon coarse sea salt or kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 (4 ounce) skinless, boneless chicken breast halves
• 4 slices rustic italian or sourdough bread
• 1 cup packed baby greens or field greens
• 8 (1 ounce) slices fresh mozzarella cheese

Recipe

Preparation Time: 15 mins Ready Time: 35 mins


• heat a grill to medium-high heat or have a ridged grill pan ready.
• 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.
• 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.
• 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.