Summer on Sliced Bread

Summer days seem to last forever yet fill up fast, no one wants to miss out on sunshine and warm-weather activities by spending a few hours over a hot stove.  Fire up the grill and whip together these open-faced sandwiches by harvesting a few key ingredients straight from your garden!

‘Cause nothing says summer like a sun-ripened tomato; present your gardens’ bounty as the star of the dinner table.  Amaze your family or guests with your green thumb and cooking skills all wrapped into one taste-tastic recipe:

Open-Faced Chicken Caprese Sandwich

Open-Faced Grilled Chicken Caprese Sandwiches
adapted from Iowa Girl Eats

GOOD bread such as a rustic Italian or sourdough, sliced
Garden fresh tomatoes, sliced
Fresh Mozzarella Cheese, sliced
Garden picked basil (I used a mixture of Italian and Thai), chiffonade
Chicken Breast (split cross-wise then cut into two)
Garlic Expressions Vinaigrette
Salt and Pepper

Top the toasted bread with grilled chicken and fresh tomato slices

First off slice up the chicken breasts and get them marinating with salt, pepper and then cover with Garlic Expressions Vinaigrette (for at least 2 hours or overnight)
Next up flare up the grill to cook the chicken.

Top with fresh mozzarella and basil chiffonade

While waiting for the chicken to cook butter each slice of bread and place in the broiler to toast.  Once browned remove from the broiler and top each slice of bread with the grilled chicken, then top with two slices of tomato (I enjoy seasoning tomato slices with sea salt and cracked pepper), a slice of mozzarella cheese and fresh basil.  Pop the open-faced sandwiches back under the broiler just to melt the cheese and ENJOY!