Balsamic Chicken & Fresh Mozz Sandwiches
Elevated Dinners. Impressively Easy
These 15-minute dinner-worthy sandos are packed to bursting with chicken seared in tangy balsamic dressing, layered with melty fresh mozzarella, and topped with juicy tomato slices on toasty, chewy ciabatta buns. On the side is a peppery fresh arugula salad tossed with savory-sweet balsamic dressing and finished with a scattering of crunchy croutons and earthy walnuts, rounding out this delicious fast and fresh meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Creamy Balsamic Dressing
(Contains Soy, Wheat)
(Contains Milk, Wheat)
(Contains Tree Nuts)
Not included in your delivery
• Wash and dry produce. • Slice tomato into rounds; season with salt and pepper. • Slice mozzarella into rounds.
• Pat chicken* dry with paper towels; slice crosswise. Place in a large bowl and season with salt and pepper. Add half the creamy balsamic dressing (all for 4) and turn to coat. • Drizzle oil is a hot large pan. Add chicken; cook until browned and cooked through, 5-7 minutes per side. • In the last minute of cooking, carefully top chicken with sliced mozzarella; cover until cheese is melted. TIP: While chicken is cooking, move on to the next step!
• In a second large bowl, toss arugula with half the balsamic glaze, a large drizzle of olive oil, salt, and pepper. • Halve and toast ciabattas.
• Spread cut sides of ciabatta halves with as much mayonnaise as you like. Place chicken on bottom ciabatta halves; top with tomato and drizzle with as much remaining balsamic glaze as you like. Close sandwiches. • Gently crush croutons in bag. • Divide sandwiches and salad between plates. Top salad with croutons and walnuts. Serve.
Chicken is fully cooked when internal temperature reaches 165°.