Chicken panzanella sandwich

Total Time
22 min
8 min
14 min
The classic tomato and bread salad is deconstructed and turned into a wonderful sandwich using those same ingredients plus grilled chicken. Select bright red tomatoes and a good quality red wine vinegar and olive oil for the best results. Use leftover grilled chicken prepared earlier in the week to turn this into a no-cook recipe. You can toast the bread if you like. If you refrigerate the sandwich, let it stand at room temperature for about 15 minutes before serving. For more garden-fresh flavor and added crunch, serve with thin slices of cucumber or incorporate them into the sandwich instead.


Uncooked boneless skinless chicken breast

1 pound(s), 4 (1⁄4-pound) halves

Table salt

¼ tsp

Black pepper

tsp, freshly ground

Olive oil

4 tsp, preferably extra-virgin

Red wine vinegar

1 tsp


1 tsp, drained and chopped

White bread

8 slice(s), country-style


1 clove(s), halved


8 slice(s), large


8 leaf/leaves, fresh


  1. 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.
  2. Meanwhile, combine the oil, vinegar, and capers in a small bowl; set aside.
  3. 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.