Ingredients
2 boneless skinless chicken breasts
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, sliced
1/2 cup fresh basil leaves
2 tbsp olive oil
2 tbsp balsamic glaze
1 tbsp balsamic vinegar
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
4 crusty ciabatta rolls
2 cloves garlic, minced
Instructions
Pat chicken dry, brush with 1 tbsp olive oil and season with Italian seasoning, salt, and pepper
Heat grill to medium-high (400°F). Grill chicken 5-6 minutes per side until 165°F internal temperature
In a small bowl, whisk balsamic vinegar with 1 tsp olive oil and 1/4 tsp salt to make the “glaze”
Toast ciabatta rolls lightly
Layer each roll with chicken, mozzarella slices, cherry tomatoes, basil leaves, and garlic
Drizzle balsamic glaze over the top
Notes
Marinade can be chilled 1 hour for deeper flavor
Use 1/2 whole wheat ciabatta for extra fiber
Store leftovers tightly wrapped for up to 2 days
Gluten-free if using certified gluten-free bread
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Italian-American
- Diet: Low Carb
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg