Chicken is the best vehicle for toppings, change my mind. This time we make these flavorful Caprese sandwiches with whole mozzarella, fresh chopped basil, and balsamic glaze on a ciabatta bun for a wonderful blend of old world and new.
2 Slices Whole Mozzarella per sandwich
4 Roma Tomatoes sliced (about 1/4″ thick slices)
4 Chicken Breasts
4 Onion buns
1–2 Tsp Balsamic Reduction Glaze (Amount needed will vary based on preference, about 1–2 Tsp per sandwich)
1–2 slices prosciutto per sandwich
1 Tbsp Basil (more or less can be used based on preference
1 Tbsp Salt, Pepper, Garlic seasoning (I use Cavender’s Greek Salt)
Turn your Elite1B griddle on and set to medium heat and allow warm up of about 10 minutes.
While griddle is warming up flatten chicken with a mallet for even thickness, then season chicken with salt, pepper, and garlic seasoning.
Cook chicken on griddle, checking with thermometer to ensure it is cooked through.
As chicken is nearing final temperatures (around 155F) place prosciutto and mozzarella on chicken and close the griddle lid to allow it to melt down slightly.
Before removing from heat, place tomato slices on melted mozzarella. Drizzle with balsamic and close lid again to slightly wilt tomatoes if desired. If not remove from heat and place on buns.
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