Open Faced Italian Chicken Grilled Cheese Sandwich

Open Faced Italian Chicken Grilled Cheese Sandwich

Open Faced Italian Chicken Grilled Cheese Sandwich

Yield 2-3
Author Springer Mountain Farms Kitchen
Prep time
15 Min
Cook time
25 Min
Total time
40 Min

Ingredients

  • 4 slices rustic Italian loaf, sliced
  • 2 tablespoons olive oil
  • 1 1/2 lbs Springer Mountain Farms Boneless Skinless Breasts, 1/2" slices
  • 2 roma tomatoes, 1 diced & 1 cut in half and sliced
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup Italian vinaigrette dressing
  • Salt & pepper, to taste
  • 2 tablespoons fresh basil, chopped
  • 1/4 cup grated parmesan cheese plus extra for garnish
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper or aluminum foil sprayed with non-stick cooking spray.
  3. Brush both sides of bread slices with olive oil and place on baking sheet; place in pre-heated oven and toast until golden brown, about 10 minutes
  4. Sprinkle slices of tomato with salt and pepper and place on a paper towel to draw out excess water from tomato.
  5. Heat a non-stick skillet over med-high heat and add chicken to the pan, sauteing until browned.
  6. Add diced tomato, onion, & garlic and sauté another few minutes until onion becomes translucent.
  7. Pour in Italian vinaigrette dressing, parmesan cheese and chopped basil, stirring together until combined & removing from heat.
  8. Distribute the chicken mixture evenly over 4 pieces of toasted bread, place slices of tomatoes over chicken mix and top with mozzarella & additional parmesan cheese if desired.
  9. Place in oven for about 7-9 minutes or until cheese is melted.
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Heather Sinyard