Chicken panzanella sandwich
Uncooked boneless skinless chicken breast(s)
1 pound(s), 4 (1⁄4-pound) halves
⅛ tsp, freshly ground
4 tsp, preferably extra-virgin
1 tsp, drained and chopped
8 slice(s), country-style
1 medium clove(s), halved
8 slice(s), large
8 leaf/leaves, fresh
- Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Sprinkle the chicken with the salt and pepper. Add the chicken to the pan and cook, turning occasionally, until browned on the outside and cooked through, 12–14 minutes.
- Meanwhile, combine the oil, vinegar, and capers in a small bowl; set aside.
- Rub 4 slices of the bread with the cut sides of the garlic. Brush the oil mixture on the garlic-rubbed sides of the bread. Arrange the chicken, tomato, and basil evenly on the bread. Top with the remaining 4 slices of bread then cut each sandwich in half. Serve at once or wrap in plastic wrap and refrigerate for up to 4 hours. Yields 1 sandwich per serving.