- Four 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
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.
If you are wanting to try any other sandwiches or melts, clock here.