This Grilled Bruschetta Chicken Sandwich is the main dish you need to be grilling up this summer! It’s loaded with juicy chicken that’s topped with a ton of fresh flavors from this super delicious bruschetta.
This meal is super easy to make and it’s perfect for a busy summer night. You can easily prepare the bruschetta ahead of time then grill up your chicken and it’s time to eat.
If you’ve never had fresh bruschetta, you are missing out on some amazing flavors. It has fresh tomatoes, complimented by basil, garlic, balsamic vinegar and it can be topped on chicken, or even served by itself on some toasted baguettes for the perfect appetizer. Make sure you give this recipe a try this summer!
Ingredients you will need
Protein: Boneless Chicken Breasts
Bruschetta: Roma tomatoes, fresh basil, garlic, balsamic vinegar, Italian seasoning, salt and black pepper
For the sandwich: Ciabatta bun, balsamic glaze, fresh Mozzarella cheese
How to make a Grilled Bruschetta Chicken Sandwich
Begin by cutting up the fresh juicy tomatoes, basil and cloves of garlic. Combine them in a bowl then add in the Italian seasoning, salt, pepper and balsamic vinegar. Mix them thoroughly until all of the ingredients are combined. For more flavor, you can also add a squeeze of lemon juice for some added citrus flavor or some red onion. Place in the refrigerator until you are ready to serve, this will be good until the next day.
Heat your grill and get it set to a medium heat of 350° F. For this cook, I am using my Nomad Grill to grill the chicken over some hot charcoal.
Next, season the chicken breasts with a garlic chicken rub. You can also use a blend of salt, pepper and garlic powder for this as an alternative. Place a MEATER Plus meat thermometer in the deepest part of the chicken breast. This will help ensure that the chicken is cooked to juicy perfection.
Once the grill is heated up, grill chicken over direct heat for 2-3 minutes each side. Once some char has formed, move it to cook indirectly for 10 minutes.
The last 3 minutes, place the fresh mozzarella on top of the chicken breast – you can also use parmesan cheese as an alternative. Once it reaches an internal temperature of 165° F remove it from the grill, place it on a plate and let it rest for 5 minutes.
Assemble the sandwich on toasted ciabatta and add the grilled chicken with the melty mozzarella cheese, fresh bruschetta topping, a drizzle of balsamic glaze then add the top of the bun.
Slice it in half and enjoy!Print
- 3 medium size chicken breast
- 4 Roma tomatoes
- 1/4 cup fresh basil
- 3 cloves minced garlic
- 1 tbsp Balsamic vinegar
- 2 tsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3 slices of fresh Mozzarella
- 2 tbsp balsamic glaze
- Ciabatta bread
- Make the bruschetta by cutting up all of the fresh produce. Combine it in the bowl with the seasoning and balsamic vinegar then refrigerate.
- Season chicken with garlic chicken rub
- Grill the chicken at 350°F for 10-15 minutes until it reaches an internal temperature of 165°F. Add fresh mozzarella cheese the last 3 minutes.
- Assemble sandwich on a toasted ciabatta bun with grilled chicken, bruschetta and drizzle on balsamic glaze.