Or really, this post should be called I Love Tomatoes And If You Do Too Lets Start A Club. I’m rarely a salad girl but I’ll make exceptions here and there – I love a good Caesar salad (no egg, thank you very much) or even a grilled chicken salad with roasted vegetables occasionally makes its way onto my plate. But if a restaurant does a good Caprese, rest assured, I’ll be dunking my face in it. It seems to have all of my 3 favorite things – fresh basil, juicy tomatoes and dreamy mozzarella. Of course, ideally, its always buffalo mozzarella but its expensive here and not always available.
This sandwich is the answer to busy weeknight dinners or a quick, light lunch. All it needs is grilled chicken (which can be done a day before), freshly cut tomatoes, snipped basil leaves, cheese and a drizzle of balsamic vinegar. I went the extra mile and coated the bread with some garlic butter for added flavor. But really, it’s just as good without. Next time, I may consider leaving out the chicken altogether and pray for some easily available roma tomatoes that don’t cost an arm and leg.
Source: Iowa Girl Eats
4 hot dog bun breads
2 cloves of garlic, finely minced
2 tbs olive oil/butter (microwaved for a few seconds)
1 medium tomato
A handful of basil leaves, chiffonaded
4 pieces of seasoned chicken breasts, grilled and cut into strips
Amul Mozzarella Cheese
Salt and pepper, to taste
Chili pepper flakes, to taste (optional)
Balsamic Vinegar, to drizzle
1. With the oven on the broiler setting, pre-heat it to 200 deg C. Add olive oil/butter to a bowl and mix in the garlic. Slice the hot dog bun bread through the center and it pry it open. Brush on the garlic butter mixture on to one side of the bread and place it on a cookie tray lined with aluminium foil. Grill for 7 – 10 minutes or until lightly golden brown on the edges.
2. Add chicken strips, tomato slices and basil leaves. Season with salt and pepper and add shaved mozzarella cheese on top. Add chili flakes if you wish. Repeat for remaining sandwiches and grill till the cheese melts. Drizzle with balsamic vinegar and serve hot!