Grilled Chicken Caprese Sandwich
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To make the marinade/dressing, whisk 6 tablespoons of the oil in a large bowl with the lemon zest and juice, thyme, sage and garlic. Season to taste with salt and pepper. Toss half of the dressing with the tomatoes and marinate the chicken in the other half (a little goes a long way). Let stand at room temperature for 20–30 minutes. You can also do this ahead of time and keep in the fridge for several hours.
If using Kingsford® Signature Flavors Briquets: Meanwhile, preheat a charcoal grill to high heat using Kingsford® Basil Sage Thyme Charcoal and Flavor. Grease the grates with oil.
If using Kingsford® Signature Flavors Pellets: Meanwhile, prepare a pellet grill using Kingsford® Signature Flavors Basil Sage Thyme hardwood pellets by heating to 450°F. Grease the grates with oil.
Brush the rolls with the remaining 2 tablespoons of olive oil. Place on the grill and toast until golden. Add the chicken to the grill and cook, turning once, until cooked through with visible grill marks, about 4–6 minutes total.
To assemble, place the chicken on the rolls and top each with three slices mozzarella. Divide the tomato slices between the sandwiches and spoon any leftover juices over the top. Garnish with basil, if desired, and close the sandwiches. Serve immediately.
zest and juice of 1 lemon
fresh thyme leaves
kosher salt and fresh ground pepper, to taste
large tomatoes, sliced
thin chicken breast cutlets
12 thin slices
basil leaves, for garnish
For safe meat preparation, reference the USDA website.
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