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Bruschetta Chicken Sandwich Recipe

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This recipe for Bruschetta Chicken Sandwich, by , is from Gramma Sher's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherri Anderson


1/4 cup extra virgin olive oil
1 1/2 Tbsp minced fresh garlic
26 oz. Roma tomatoes, diced (about 7-8)
1/4 cup finely shredded parmesan cheese
1 Tbsp balsamic vinegar, or more to taste
3/4 tsp kosher salt, then more to taste
1/2 tsp freshly ground black pepper
1/4 cup chopped basil ribbons (chiffonade)
Ciabatta Rolls
Provolone Cheese
Boneless Skinless Chicken

Cover both sides of chicken with olive oil, salt and pepper. Grill until done. Melt Provolone cheese onto chicken.

For tomato mixture: Heat olive oil in a small skillet or saucepan, add garlic and sauté until just starting to turn golden.
Pour into a large mixing bowl and let cool while you chop the tomatoes and basil.
Pour tomatoes into the bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt, and pepper. Toss mixture well.

Add pesto to mayo. Spread on toasted Ciabatta roll. Add chicken then lots of bruschetta on top of chicken.





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