Chicken Bruschetta Sandwich

4.88 from 32 votes
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Are you ready to elevate your sandwich game to extraordinary heights? This Italian chicken bruschetta sandwich is a gourmet masterpiece waiting to unfold in your kitchen. It’s a dish that promises simplicity in preparation but sophistication in flavor.

Chicken bruschetta sandwich with tomatoes, mozzarella, on artisan bread.

Do you want to impress your guests or family with a jaw-dropping meal? This bruschetta chicken sandwich recipe is the answer. The best part is that it’s easy to make. Once you finish building that sandwich tower, it’s an irresistible masterpiece.

This sandwich has four components that make it out of this world: seasoned smoky grilled chicken breast, fresh bruschetta tomato topping, mozzarella cheese, and the sticky-sweet balsamic glaze.

“I made this, and it was great! Thanks for the recipe!”—Kathleen N.

Recipe ingredients

  • Glaze: A combination of sweet and tangy balsamic vinegar and honey.
  • Chicken: Use thinly sliced, boneless, skinless chicken breasts. If you have two large pieces, halve them to make four cutlets. Pound them down to 1/2-inch thickness for even cooking.
  • Bruschetta: A classic combination of diced tomatoes, minced garlic, olive oil, salt, pepper, red onions, oregano, and fresh basil.
  • Cheese: Fresh mozzarella cheese sliced into about 1/4-inch thick pieces.
  • Lettuce: Arugula adds a peppery bite and freshness to the sandwich.
  • Bread: Soft, chewy, and crust ciabatta bread.

See the recipe card below for all ingredients and measurements (US and metric).

Make the balsamic glaze

Step 1: Adding a sweet, tangy glaze to drizzle the savory sandwich makes the flavor pop. It’s a simple combination of balsamic vinegar and honey. Reduce it down on the stovetop until it’s thick enough to coat the back of a spoon.

The process takes about 10 minutes to concentrate. It will thicken as it cools down. I also add this glaze to a Caprese salad because it pairs well with fresh tomatoes and mozzarella.

Season the meat

Step 2: I keep the seasonings simple for the chicken. Sprinkle both sides with salt, pepper, and olive oil. But an Italian seasoning blend would work, or my cajun seasoning if you’re craving a spicy chicken sandwich.

Grill the chicken

Three chicken breasts on a plate with grill marks next to tongs and a thermometer.

Step 3: Fire up the barbecue over medium-high heat. The thin slices of chicken will cook pretty quickly. Cover and cook, about 5 minutes per side. The light charring adds a beautiful flavor to the meat’s surface.

Pro Tip: If it’s not grilling season, cook the chicken on the stovetop in a skillet or grill pan. Alternatively, leftover baked chicken breast works, too.

Make the bruschetta

Colorful freshly, diced tomatoes in a white bowl.

Step 4: Classic Italian bruschetta is a quick and easy fresh topping, perfect for adding to a sandwich. Combine juicy diced tomatoes, red onion, minced garlic, oregano, sliced basil, olive oil, salt and pepper. The alliums and herbs will infuse their flavors into the tomatoes.

Assemble the sandwich

Bruschetta placed on top of a chicken breast and cheese.

Step 5: Toast thick slices of ciabatta bread before assembling. The contrast of crunchy crust and soft bread takes each bite to the next level. On the bottom slice, layer on the arugula, two pieces of fresh mozzarella, grilled chicken, bruschetta, and that lovely balsamic glaze.

Add the other half of the bun on top, and it’s done! The sweet, tangy glaze infuses savory chicken, fresh tomatoes, and mild creamy cheese into each bite.

Flavor variations

  • Chicken: If you prefer to use dark meat, grill chicken thighs. Add leftover shredded chicken or roasted chicken for quicker preparation.
  • Bread: Crusty slices of no knead bread, focaccia, or a baguette.
  • Cheese: Processed mozzarella cheese that’s sliced or grated. It takes delicious melted! Sprinkle on parmesan cheese.
  • Tomatoes: Any type of tomato, like ripe and juicy Roma, cherry, heirloom, or plum.
  • Lettuce: Romaine lettuce, spring mix, or baby spinach works well. Bib lettuce works well for a low-carb wrap option.
  • Sauce: Spread homemade mayonnaise or basil pesto on the bread.

Serving suggestions

Frequently asked questions

What kind of bread works well with the chicken sandwich?

Ciabatta rolls are a top choice; it’s an artisan bread with a rustic crust and airy texture. Foccacia is thick, soft, and more dense. A baguette has a chewier texture with a lovely crisp crust.

How do I melt the cheese for the sandwich?

To melt the cheese, add the mozzarella slices on top of one bottom piece of bread on a baking sheet. Lay the top slice of bread cut side down on the pan. Bake at 325ºF (163ºC) until melted and the bread is toasty. Assemble the sandwich immediately after baking.

Grilled chicken sandwich with tomatoes and mozzarella.

Recipe Science

Selecting sweet tomatoes for bruschetta

Look for firm tomatoes with a deep red hue that has a little give. Avoid ones with soft spots or wrinkles on the surface (especially grape tomatoes). Smell them for a sweet and light earthy aroma. It’s best to store tomatoes at room temperature. Do not store them in a plastic bag, or they can become grainy and spoil quicker from the trapped moisture.

Chicken Bruschetta Sandwich

Grilled chicken bruschetta sandwich with fresh tomatoes, thick slices of mozzarella, and a tangy balsamic glaze, all placed on ciabatta bread.
4.88 from 32 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4 sandwiches
Course Entree
Cuisine Italian


  • ½ cup balsamic vinegar
  • ¼ cup honey
  • 4 boneless skinless chicken breast, thinly sliced
  • ¼ teaspoon kosher salt
  • teaspoon black pepper
  • 1 teaspoon olive oil
  • 2 cups diced tomatoes, ¼" dice
  • ¼ cup diced red onions, ¼" dice
  • 2 teaspoons minced garlic
  • 1 teaspoon minced oregano
  • 6 basil leaves, thinly sliced
  • 4 ciabatta bread
  • 8 ounces fresh mozzarella, cut into 8 slices
  • 1 cup arugula


  • Make the Balsamic Glaze – In a small saucepan, add the balsamic vinegar and honey. Stir to combine. Turn the heat to medium-high, bring to a boil, and reduce to a bubbling simmer over medium heat. Stir as needed and turn down the heat if it starts to boil rapidly.
    Reduce the mixture by half to about ½ to ⅓ cup. It should be slightly thickened, coating the back of a spoon. This will take about 7 to 10 minutes. Transfer to a small bowl and allow it to cool and thicken further. Refrigerate to speed up the process.
  • Season the Chicken – Flatten the chicken with a meat tenderizer and lightly season both sides with salt and pepper. Drizzle a small amount of olive oil on both sides to coat.
  • Grill the Chicken – Heat the grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and grease the grates. Once hot, add the seasoned chicken breasts. Cover and cook for 4 to 5 minutes per side. The meat should reach 160 to 165°F (71 to 74ºC). Transfer to a clean place and cover to keep warm. Alternatively, cook the chicken on a grill pan.
  • Make the Bruschetta – In a medium bowl, combine the tomatoes, red onions, garlic, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon olive oil, oregano, and basil. Set aside.
  • Assemble the Sandwich – Toast the bread until golden brown and slightly crisp. Add ¼ cup arugula, 2 slices of cheese and chicken. Top with bruschetta and drizzle with balsamic glaze.


  • Large Chicken Pieces: If using two large pieces of chicken, slice in half to make four cutlets. Flatten to 1/2-inch thick pieces. 
  • Storing: Store in an airtight container and refrigerate for up to one day.

Nutrition Facts

Serves: 4 sandwiches
Calories 376kcal (19%)Carbohydrates 47g (16%)Protein 32g (64%)Fat 8g (12%)Saturated Fat 3g (15%)Polyunsaturated Fat 0.4gMonounsaturated Fat 3gCholesterol 77mg (26%)Sodium 697mg (29%)Potassium 285mg (8%)Fiber 2g (8%)Sugar 20g (22%)Vitamin A 950IU (19%)Vitamin C 18.2mg (22%)Calcium 130mg (13%)Iron 2.9mg (16%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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4.88 from 32 votes (23 ratings without comment)

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17 Comments Leave a comment or review

    • Jessica Gavin says

      The yellow pieces are actually tomatoes. I got my tomatoes from the farmers market so they came in different colors.

  1. jacob r says

    made this for my clients at work, which are adolescence teenagers. They loved it. thanks for the recipe. as a chef i find it hard to let go a good recipe. Glad you do, and thanks again.

  2. Christina ValenzuelaMease says

    I was just wondering why more ass would be needed as far as the salt? ???? LOL
    1/4 teaspoon kosher saltplus more ass needed

    • Jessica Gavin says

      Ha! Thank you for the comic relief, I needed a good laugh 🙂 I’ve updated the recipe to not include the extra “special” ingredient.

  3. Kathleen Nutter says

    I made this, and it was great! I would post a picture, but can’t figure out how. Thanks for recipe!

    • Jessica Gavin says

      I’m so happy to hear that you enjoyed the sandwich Kathleen! You could share the photo on facebook or instagram and tag me 🙂

  4. Karly says

    Okay, 1) That chicken looks AMAZING. 2) I’m drooling over the mozz slices. Hello, delicious. and 3) I need this sandwich (or 7) of them right now. Love this!

    • Jessica Gavin says

      Karly you crack me up! I will send you 10 sandwiches 🙂 It’s everything you want in one bite, yum!