Recipe Round-up: Grillin'

Here's my take on Lake Geneva, Wisconsin's Mia Bella Bistro's Grilled Chicken Sandwich.

First, combine diced tomatoes, garlic, fresh herbs from the garden, and olive oil to make a bruschetta style topping and let the flavors blend while preparing the rest of the components.

Pound 4 chicken breasts until they are of uniform thickness, then grill them in a screaming hot grill pan; about 7 minutes per side (or until cooked through and nicely marked with those criss crosses of carmelization) If you don't have a grill pan you could do them in an iron skillet or other heavy bottomed pan, or on the gas grill.

While those are grilling, cut four, 1/2 in. slabs of Italian bread, cover them with provolone cheese and pop them under the broiler until browned.  Remove from broiler and set aside.  (This forms a barrier so the bread doesn't get soggy and who doesn't like MORE CHEESE!?)

Once the chicken is cooked through and nicely caramelized, it's time to assemble the open faced sandwich.  Put the grilled chicken on top of the bread and top that with a couple of tablespoons of homemade pesto.  Don't have any pesto on hand?  Just substitute a covering of basil leaves and spinach.  Cover it all with more provolone and mozzerella cheese and stick under the broiler until cheese is bubbly and just starting to brown. Remove from broiler and top with the tomato mixture (drained through a slotted spoon).

 
Serve with a knife and fork!  

Ellen, our very own Happy Wonderer, is hosting this month's Round-up.  You can find more recipes over there.  If you want more details about the Round-up, just click on the button in the side bar! 

Comments

[Sally S.]

Sounds yummy!!

[ellen b.]

Kim this sounds wonderful. I've linked you. thanks for contributing this recipe! Blessings...

[rebecca]

I'm planning to make these for supper tonight.