Open Faced Rosemary Chicken, Peach, and Bacon Sandwich
Grilled ciabatta bread with rosemary balsamic chicken, sweet peaches, crisp bacon, greens, and a lemony parmesan vinaigrette. Kind of like a salad on grilled bread, and kind of delicious. This is the perfect 30 minute summer grilling recipe for any time of the week.
Servings: 4 servings
1. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.2. Drizzle the peaches with honey. Add the chicken to a bowl and toss with the olive oil, rosemary, lemon zest, balsamic vinegar, and a pinch each of salt and pepper. 3. Rub the cut sides of the ciabatta with olive oil. Place. Place, cut side down on the grill and grill for about 2-3 minutes per side or until lightly charred. 4. To the grill, add the chicken, grill for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5 minutes Thinly slice the chicken. During the same time, grill the peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. 5. to assemble, arrange the salad greens on the grilled bread, top with tomatoes, peaches, and chicken. Crumble on the bacon and cheese. Drizzle with vinaigrette and top with basil. Enjoy!
Calories: 1139kcal | Carbohydrates: 77g | Protein: 68g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 170mg | Sodium: 805mg | Potassium: 1385mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1670IU | Vitamin C: 33.2mg | Calcium: 259mg | Iron: 2.2mg