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Grilled Chicken Sandwich with Burrata and Tomato-Basil Relish
Servings: 4
Prep Time: 15 MINS
Cook Time: 20 MINS
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Ingredients
| 1 pack | RANGER® Free Range Thin Sliced Boneless Skinless Chicken Breasts |
| Marinate | |
| 1 tbsp. | extra virgin olive oil |
| 2 tbsp. | balsamic vinegar |
| salt and pepper | |
| 1 tsp. | granulated garlic |
| Tomato Basil Relish | |
| 3 | roma tomatoes, finely diced |
| 1/4 | red onion, finely diced |
| 2 tbsp. | thinly sliced basil |
| 1 tbsp. | extra virgin olive oil |
| 1 tbsp. | balsamic vinegar |
| salt and pepper | |
| Sandwich | |
| 8 oz. | burrata |
| 2 cups | spring mix |
| 4 | rustic ciabatta rolls |
| 4 oz. | butter |
| 2 cloves | minced garlic |
Directions
| Step 1 |
| In a medium bowl, mix balsamic, oil, garlic, salt, and pepper. Combine with chicken breast and marinate for 30 minutes. |
| Step 2 |
| In a small bowl mix all ingredients for relish and set aside. |
| Step 3 |
| With grill brush, clean grill grates then season with oil. Pre-heat grill to medium-high heat. Place marinated chicken on the hot grill, without turning 6 to 10 minutes. Flip and grill until cooked through. Set aside and rest for 5 minutes. |
| Step 4 |
| Take ciabatta rolls and spread butter and garlic evenly. Place rolls butter side down on the grill until golden brown. |
| Step 5 |
Divide ingredients and assemble sandwiches with spring mix, grilled chicken, burrata then relish. Top with a toasted bun and enjoy!
TIPSThe balsamic in the marinate helps the chicken get nice grill marks. Burrata melts fast so be prepared to serve the sandwiches soon after topping with cheese. The creaminess of the Burrata goes great with a dry sparkling wine, Washington Kölsch beer or Oregon Pinot Gris. |
