Cooking for 4 people
Ingredients
- 2
large tomatoes, sliced
- 8
thin chicken breast cutlets
- 4
ciabatta rolls
- 12 thin slices
fresh mozzarella
-
basil leaves, for garnish
- 1/2 cup
olive oil
-
zest and juice of 1 lemon
- 1 tbsp.
fresh thyme leaves
- 1/3 tsp.
dried sage
- 2 cloves
garlic, grated
-
kosher salt and fresh ground pepper, to taste
1Food Prep
First, whisk the marinade/dressing ingredients into a large bowl, and then season to taste with kosher salt and fresh ground pepper.
Next, toss half the dressing with the tomatoes, and marinate the chicken in the other half for 20–30 minutes. You can also do this ahead of time and keep the marinade/dressing in the refrigerator for several hours.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets. or We recommend Kingsford® Grillmaster’s Choice Hardwood Pellets.
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Add the chicken to the grill and discard the marinade. Cook, turning once, until cooked through with visible grill marks, about 4–6 minutes total, until it reaches an internal temperature of 165°F on a digital meat thermometer.
Brush the rolls with the remaining 2 tbsp. of olive oil, and place them on the grill to toast until golden.
To assemble, place the chicken on the rolls and top each with 3 slices of the fresh mozzarella. Divide the tomato slices between the sandwiches and spoon any leftover dressing (from the tomatoes) over the top.
Garnish with basil, if desired, and close the sandwiches. Serve immediately.
For safe meat preparation, reference the USDA website.
