Greek Freak Ciabatta Sandwich
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Cook Time
30 minutes
Chef Tony Reed is showing you how to make easy weeknight meals that double as delicious lunches the next day. Check out his dinner recipef or Greek Freak Chicken Caprese here.
Author: Chef Tony ReedIngredients
-
6-8 tablespoons Spiceology Greek Freak
- 4 chicken breasts (butterflied to make 8)
- 2 cup cherry tomatoes, halved
- 16 mozzarella, thin slices
- 2 tablespoons garlic, minced
- 4 tablespoons balsamic glaze
- basil, chopped
- salt, to taste
- olive oil
- leftover Chicken Caprese
- 1 loaf of ciabatta bread
-
¼ cup mayo
-
2 tablespoons roasted garlic
- salt and pepper, to taste
Chicken Caprese Recipe:
Sandwich:
Directions
Chicken Caprese:
Preheat the oven to 425°F.
Butterfly 4 chicken breasts evenly into 8 pieces.
Pat chicken dry with a paper towel and apply olive oil.
Using the Spiceology Greek Freak spread evenly across the 8 pieces of chicken.
Place chicken on a sheet pan and into the oven for 10 minutes.
While the chicken is cooking toss halved tomatoes, minced garlic, salt, and 1 tablespoon olive oil in a medium bowl coat evenly.
Heat a large skillet over medium heat. Once hot throw in tomatoes and garlic mixture.
Cook until tomatoes blister and garlic is fragrant.
Take chicken out the oven and place tomato mixture evenly over each piece of chicken.
Place two thin slices of mozzarella cheese over each chicken breast and finish with a drizzle of the balsamic glaze.
Place into the oven for 3-5 more minutes or until the chicken temps to 165°F.
Serve immediately with chopped basil or allow it to cool overnight for Greek Freak Ciabatta Sandwich.
Greek Freak Ciabatta Sandwich:
Take your leftover chicken caprese and get it back to temperature.
- Slice your ciabatta into sandwich-sized pieces and toast.
- Combine mayo, garlic, salt, and pepper mix well.
- Spread toasted ciabatta with garlic and mayo.
- Place Caprese on the bottom side of the ciabatta cover with top bun and enjoy!