Open Face Caprese Sandwich

Open Face Caprese Sandwich

Caprese salad is a summertime favorite. This time we’re serving it up as a sandwich, and roasting the tomatoes into a delicious salsa! Roasting veggies caramelizes their natural sugars for an extra layer of flavor. Don’t forget to make extras – the salsa makes a great topping for pizza made on the grill.

Open Face Caprese Sandwich:

1 pound boneless, skinless chicken breast
4 slices wheat berry bread
1 cup Roasted Tomato Salsa (see below)
8 basil leaves
4 ounces mozzarella cheese

Season chicken with salt and pepper on both sides; sauté over medium-high heat in a nonstick skillet coated with cooking spray. Sauté until chicken is no longer pink in the center, about 3-4 minutes per side. Remove to a plate; set aside. Position oven rack in the second slot under the broiler, about 6-7 inches away from heat. Spritz one side of each bread slice with olive oil; place on foil-lined baking sheet. Broil until golden brown around the edges. Place cooked chicken on top of toasted bread slices; top with tomato salsa, basil and cheese. Place back under the broiler; broil until cheese melts. Crack black pepper over the top, then serve.

Makes 4 servings.

Per serving: 298 Calories, 101 mg Cholesterol, 8 g Fat, 4 g Saturated Fat, 443 mg Sodium, 18 g Carbohydrate, 2 g Fiber, 36 g Protein.

 Fresh Roasted Tomato Salsa:

1 pound Roma tomatoes, halved
¼ teaspoon Kosher salt, plus more to taste
1 medium jalapeno pepper
2 medium cloves garlic
½ medium white onion, peeled and quartered
⅓ cup finely chopped fresh basil
2 teaspoons freshly squeezed lime juice (about ½ of a lime)
Sugar, to taste

Preheat broiler. Place tomatoes, cut side up, on rimmed baking sheet; sprinkle evenly with salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet under broiler and broil until tomatoes, jalapeños, garlic and onion have slightly blackened, about 20 minutes; flipping jalapeño and garlic half way through.

Remove from broiler; cool about 10 minutes. Stem and seed jalapeño; peel garlic. Transfer tomatoes, jalapeño, garlic and onion to the work bowl of a food processor fitted with a steel blade; pulse until mixture is finely chopped. Transfer to a medium bowl. Stir in basil and lime juice; season with salt and sugar to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.

Makes 1 ½ cups.

Per 2 tablespoons: 10 Calories, 0 mg Cholesterol, <1 g Fat, 0 g Saturated Fat, 43 mg Sodium, 2 g Carbohydrate, 1 g Fiber,  <1 g Protein.

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