Italian grilled chicken bruschetta sandwich is an overwhelming crowd-pleasing recipe. Topped with fresh tomatoes and a sweet and tangy balsamic glaze.
Do you want to impress your guests or family with a jaw-dropping meal? This Italian grilled chicken bruschetta sandwich is what food dreams are made of! The best part is that it’s easy to make. Once you finish building that sandwich tower, it’s quite the irresistible masterpiece.
Easy, gorgeous and delicious, the perfect flavor trifecta. There are just three components to this sandwich that make it out of this world; seasoned smoky grilled chicken breast, fresh bruschetta tomato topping, and the sticky sweet balsamic glaze. Go ahead and fire up the grill, it’s time to get cooking.
I am barbecue-giddy right now. I’ve been making any excuse to get outside and cook on my grill. It’s nice having little less clean up and creating in my al fresco kitchen, haha.
I just seasoned these lean thinly sliced chicken breasts with salt, pepper and a generous drizzle of olive oil. They take 10 minutes or less to cook, so I like to get the balsamic glaze reducing while the chicken is on the grill. I’m a busy bee in the kitchen and like to multi-task, yikes! You can also make the balsamic glaze the day before if you are a little strapped for time. Just reheat in the microwave for a few seconds.
I like to choose the ripest tomatoes I can find or even head to my local farmer’s market when I’m making salsa or this recipe. The Bruschetta is a fresh garden combination of red and yellow tomatoes, red onions, garlic, basil, oregano, salt pepper and a drizzle of olive oil. Whose got a baguette? I’m ready to take a bite!
After toasting some ciabatta bread until nice and golden brown, I start the sandwich build. If you like your cheese a little melty, go ahead and toast the bread in the oven at 375 degrees with two slices of fresh buffalo mozzarella on the bottom side of the bun for a few minutes.
Ok, let’s get back to the construction. Add your arugula, cheese (if not melting), grilled chicken, bruschetta, balsamic glaze and more fresh basil on top. Don’t skip the balsamic glaze! It brings all of the flavors together. The sweet, tangy glaze infuses into each bite of savory chicken, fresh tomatoes, and mild creamy cheese.
I even popped the whole assembled sandwich into the oven on a sheet tray for a few minutes to make the bun extra crunchy, to help reheat the chicken and melt the cheese. I don’t think Jason and I talked for about 10 minutes until we were done devouring each bite!
Hopefully, you been persuaded to head to the store and make this grilled chicken bruschetta sandwich? I hope so! Trust me. It’s food bliss. If you’re not convinced, I would give you a money back guarantee if I could!
If you are looking for a low carb option, you can always wrap this sandwich in lettuce, or you can just serve as an entree with some vegetables or even some whole grain pasta. Let me know if you loved this recipe as much as my family does!
How do you select and store tomatoes?
When choosing tomatoes at the grocery store or local farmer’s market, there are a few ways to check for ripeness. Look for tomatoes that have a deep color, are firm but have a little give. If it has a soft spot or wrinkle on the surface (especially grape tomatoes) chose another one. If you can, smell the tomatoes. You are looking for a sweet and light earthy aroma. It’s best to store tomatoes at room temperature on a plate. Do not store in a plastic bag or they can become grainy in texture or spoil quickly from the trapped moisture. You can ripen the tomatoes safely in a pierced paper bag with an apple which releases a natural ripening gas called ethylene. Ripened tomatoes will be at the best eating quality after 2 to 3 days. (Source: Real Simple)
Italian Grilled Chicken Bruschetta Sandwich
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 4 boneless chicken breast, skinless, thinly sliced or pounded to ½-inch thickness
- 1/4 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon black pepper, freshly ground, plus more as needed
- 1 teaspoon olive oil, plus more as needed
- 1/4 cup red onions, diced, ⅛ inch dice
- 2 cloves garlic, minced
- 2 cups tomatoes, diced, ¼-inch dice
- 1 teaspoon oregano, minced
- 6 basil leaves, thinly sliced
- 4 ciabatta bread, or telero bread
- 8 mozzarella, slices, fresh, ¼-inch thick
- 1 cup arugula
- Add balsamic vinegar and honey into a small pot, stir to combine. Turn on heat to medium-high, bring to a boil and then reduce to a bubbling simmer over medium heat. Reduce by half (about ½ to ⅓ cup) until slightly thickened and coats the back of a spoon. The mixture may bubble so stir as needed and turn down the heat if it starts to boil rapidly. This will take about 7 to 10 minutes.
- Transfer to a small bowl and allow to cool. The mixture will thicken more as it cools. You can chill in the refrigerator to speed up the process.
- Lightly season both sides of the chicken breasts with salt and pepper. Drizzle a small amount of olive oil on both sides to coat.
- Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
- Once the grill is nice and hot, add the seasoned chicken breasts. Cook chicken about 4 to 5 minutes on each side covered until no longer pink (160-165°F), depending on the thickness of the chicken.
- Remove the chicken from the grill and transfer to a clean plate, cover to keep warm.
- Make bruschetta in a medium-sized bowl. Combine the red onions, garlic, tomatoes, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon olive oil, oregano, and basil. Set bruschetta to the side.
- Toast bread until golden brown and slightly crispy. Add ¼ cup arugula, 2 slices cheese and chicken. Top with bruschetta and drizzle with balsamic glaze.