I found this lovely sandwich at the Red Robin Restaurants and quickly became addicted to it. I love those big fat french fries that they serve with the sandwich too, but my waistline does not. So since I have zero will power when those fries are in front of me, I thought maybe I should try to make this one at home. Well I'm happy to say I nailed it on the first try! I just love when that happens. I made it a little healthier by using lower fat cheese and mayo. My mouth is watering just thinking about how good this sandwich is. So maybe you too will become a Bruschetta Chicken Sandwich addict like me. Get your fix here.
Bruschetta Chicken Sandwich
- 4 boneless skinless chicken breasts
- 4 Ciabatta rolls
- 4 slices provolone cheese
- 2 roma tomatoes, diced
- ½ small red onion, diced
- fresh basil, chopped
- ½ cup, plus 5 Tbsp. mayonnaisse
- 1 Tbsp. Balsamic vinegar
- 1 pkg. Knorr Pesto Sauce mix
- 1 large garlic clove, peeled
The night before or early in the day mix together the Pesto sauce mix with ½ cup of the mayo. Mix together well with a whisk and cover, then refrigerate. Do the same with the 1 Tbsp. of the Balsamic vinegar and 5 Tbsp. of Mayonaisse but place Balsamic mayo into a small ziploc bag and refrigerate. This will make your Pesto Mayonaisse and Balsamic Mayonaisse.
I like to cook our chicken on our gas grill for about 7 minutes on each side over a high heat or until no longer pink in center. You may also bake in oven for 350 degrees for about 30 minutes or until no longer pink in center. The last minute or two add a provolone slice and let it melt over chicken.
Meanwhile, while chicken is cooking, make the tomato garnish. Add to a small bowl the chopped romas, diced red onion and freshly chopped basil to taste.
About the last 3-4 minutes of grilling the chicken is when you will want to toast the inside of the rolls for about 3-4 minutes. If you are cooking inside broil for about 4 minutes when chicken is done baking. When rolls are toasted remove from and rub garlic back and forth into toasted sides of roll to add garlic flavor.
Prepare sandwiches by spreading Pesto mayo on the toasted sides of the rolls, then add chicken breast. Cut a small corner off of the ziploc bag and squeeze the balsamic mayo back and forth over top in a zig zag motion. Evenly divide the tomato mixture over the top of the other half of the roll and serve open faced.
I used Sargento's reduced fat cheese slices and Hellman's light mayonaisse.