Grilled Chicken Bruschetta Sandwich

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Italian grilled chicken bruschetta sandwich is an overwhelming crowd-pleasing recipe. Topped with fresh tomatoes and a sweet and tangy balsamic glaze.

grilled chicken bruschetta sandwich

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 an 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.

chicken breasts on a plate with grill marks

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.

diced tomatoes in a white bowl

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.

Open face sandwich

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!

close up of a grilled chicken sandwich with tomatoes and mozzarella

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)

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Grilled Chicken Bruschetta Sandwich

Grilled chicken bruschetta sandwich with fresh tomatoes, thick slices of mozzarella, and a tangy balsamic glaze all placed on ciabatta bread.
Pin Print Review
3.6 from 20 votes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings 4 sandwiches
Course Entree
Cuisine Italian


  • ½ cup balsamic vinegar
  • ¼ cup honey
  • 4 boneless chicken breast, skinless, thinly sliced or pounded to ½-inch thickness
  • ¼ teaspoon kosher salt, plus more as needed
  • teaspoon black pepper
  • 1 teaspoon olive oil, plus more as needed
  • ¼ 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 the 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 the grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates with the oil.
  • Once the grill is nice and hot, add the seasoned chicken breasts. Cook for about 4 to 5 minutes on each side covered until no longer pink (160-165°F), depending on the thickness.
  • 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 aside.
  • Toast bread until golden brown and slightly crispy. Add ¼ cup arugula, 2 slices of cheese and chicken. Top with bruschetta and drizzle with balsamic glaze.

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Nutrition Facts
Grilled Chicken Bruschetta Sandwich
Amount Per Serving
Calories 376 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 77mg26%
Sodium 697mg29%
Potassium 285mg8%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 20g22%
Protein 32g64%
Vitamin A 950IU19%
Vitamin C 18.2mg22%
Calcium 130mg13%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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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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15 Comments Leave a comment or review

  1. 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!

  2. 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 🙂

  3. 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.

  4. 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.

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