Chicken Caprese Melt
With diced chicken, fresh basil, tomato, mozzarella and balsamic glaze, this Chicken Caprese Melt will be your go-to lunch recipe all summer long!
Servings 2 large services or 4 smaller servings
Equipment
- Cutting board
- Knife
- Griddle
Ingredients
- 4 large slices of sourdough bread
- 2 tablespoons butter
- 1 cup diced cooked chicken
- 4 large tomato slices
- 8 fresh basil leaves (more or less depending on size)
- 1 cup shredded mozzarella cheese
- Balsamic glaze
Instructions
To make the sandwich
- Spread half of the butter on two slices of bread and place the bread butter-side-down on a cutting board.
- On each of the two slices, layer ¼ cup shredded mozzarella, ½ cup diced chicken, 4 basil leaves, 2 tomato slices and the remaining cheese.
- Drizzle the balsamic glaze on top and then place the other sourdough slices on top. Spread the remaining butter over the top slices of bread.
- Add the sandwiches to a griddle on low-medium heat. Let cook until the bottom slice of bread is a light golden brown.
- Flip the sandwich and continue cooking until it’s got good color and the cheese is melty.
- Serve warm.
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