Grilled Chicken Caprese Sandwich

Lately, I am hot, tired, and hungry at the end of the day. And the other 4 people in our home are also in varying stages of hot, tired, and hungry as dinner time rolls around. The temperatures have been stagnant for the past month with 90+ degree days and humidity as thick as pea soup. Even with the air conditioner running almost nonstop (with the tiny dials on the electrical meter spinning at dizzying speeds), preparing a hot dinner sounds as appealing as a stroll across the scorching sand of the Jersey Shore without flip flops on a July afternoon.

With tomatoes just beginning to turn to a beautiful red hue, I decided to prepare a simple, yet oh so satisfying sandwich for dinner last night. The Grilled Chicken Caprese Sandwich is loaded with grilled chicken tenders bathed in balsamic vinegar and olive oil, juicy tomatoes, thickly sliced mozzarella, charred red peppers, and just picked basil all piled on a bakery fresh roll.

And the beauty of the sandwich is that it can be tailored to the multitude of tastes of the diners at your dinner table. A couple members of my family enjoyed sandwiches filled with all the offerings while others opted for only chicken, mozzarella, and red peppers. My Middle One chose to have chicken, tomatoes and mozzarella as her sandwich of choice last night. Suit yourself my Mom used to say.

As the temperatures continue to hover at uncomfortable levels, I see many more Grilled Chciekn Caprese Sandwiches appearing at our dinner table.



Grilled Chicken Caprese Sandwiches

makes 5 sandwiches

1 1/2 pounds chicken tenders
olive oil
salt and pepper
balsamic vinegar
2 large balls of fresh mozzarella
2 large tomatoes
1 (12 ounces) jar roasted red peppers, drained
about a dozen large fresh basil leaves
5 long rolls, split

Heat a grill or grill to high. Season the chicken with salt and pepper and grill for about 3 - 4 minutes per side or until cooked through. Remove from grill and place in a shallow dish. Drizzle with about 2 - 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.

For each sandwich, open one of the rolls and top with a couple of the chicken tenders. Layer the tomato, mozzarella, roasted red pepper, and basil leaves on top. Drizzle the top roll with a little more balsamic vinegar and olive oil and then place on top of the sandwich. Slice in half and serve.