Grilled Chicken Sandwich with Burrata and Tomato-Basil Relish
4

FROM OUR FARMS TO YOUR TABLE

  • BackBack

Grilled Chicken Sandwich with Burrata and Tomato-Basil Relish

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 20 MINS

PRINT THIS RECIPE: Print

Directions

Step one
In a medium bowl, mix balsamic, oil, garlic, salt, and pepper. Combine with chicken breast and marinate for 30 minutes.
Step two
In a small bowl mix all ingredients for relish and set aside.
Step three
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 four
Take ciabatta rolls and spread butter and garlic evenly. Place rolls butter side down on the grill until golden brown.
Step five
Divide ingredients and assemble sandwiches with spring mix, grilled chicken, burrata then relish. Top with a toasted bun and enjoy!

TIPS

The 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.

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
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
rustic ciabatta rolls
4 oz. butter
2  cloves minced garlic

Directions

Step one
In a medium bowl, mix balsamic, oil, garlic, salt, and pepper. Combine with chicken breast and marinate for 30 minutes.
Step two
In a small bowl mix all ingredients for relish and set aside.
Step three
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 four
Take ciabatta rolls and spread butter and garlic evenly. Place rolls butter side down on the grill until golden brown.
Step five
Divide ingredients and assemble sandwiches with spring mix, grilled chicken, burrata then relish. Top with a toasted bun and enjoy!

TIPS

The 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.

CHECK OUT OUR RECIPE BOOKLET!

Close