Upgrade your lunch handheld with this Caprese Sandwich: peppery arugula, creamy burrata, tomato confit, grilled chicken, and balsamic glaze.
Serves: 2
Ingredients
FOR THE CHICKEN:
6 oz. Grilled Chicken Breasts
1 tsp. Salt
1 tsp. Pepper
1 tsp. Paprika
1 tsp. Granulated Garlic
2 tbsp. Olive Oil
TO ASSEMBLE THE SANDWICHES:
2 Thick Slices of Bread, toasted
1 cup Arugula
4 oz. Burrata, cut in half
4 tbsp. Tomato Confit
2 tbsp. Aged Balsamic Drizzle
Fresh Chives, optional garnish
Instructions
Place the chicken in a sealable bag and season with ingredients listed. Rub together until coated and allow to marinate for at least 10 minutes.
Toast the bread and set aside until you're ready to assemble.
Cook the chicken on the stove top or grill until internal temperature reaches 165F. Allow to rest, covered in foil on a cutting board, for at least 10 minutes before slicing.
Assemble in the following order: 1 slice of bread, ½ cup of arugula, 2 ounces burrata, 2 tablespoons tomato confit, 1 tablespoon of aged balsamic, and a sprinkle of chives. Repeat with second sandwich and enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/open-faced-chicken-caprese-sandwich/