Recipe by Dine & Dish
This recipe served as the cover photo for the August 2007 issue of Food and Wine magazine. I couldn't get my mind off the photo and made these the very next day. This is a perfect summertime sandwich! Quick, easy and delicious. Prep time includes marinating time.
Top Review by Gagoo
DD made this for supper last evening - absolutely excellent - can't wait to get home & make it for DH - I know he will love it as I did. Added Garlic Mayonnaise Dip (Recipe #8233) to the buns after grilling per DD's suggestion - an excellent addition and highly recommended. Thanks for posting KC_Cooker :)
- 59.14 ml extra virgin olive oil, plus
- 29.58 ml extra virgin olive oil
- 1 lemon, zest of, finely grated
- 22.18 ml fresh lemon juice
- 14.79 ml thyme leaves
- 2 garlic cloves, minced
- kosher salt & freshly ground black pepper
- 2 tomatoes, thinly sliced
- 12 chicken breasts, cutlets (half inch thick totaling 2 1/2 pounds)
- 6 ciabatta rolls, split
- 6 slice fresh mozzarella cheese (1/3 inch thick)
- 6 large basil leaves
Directions See How It's Made
- In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1» tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.
- Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.