Open-Faced Grilled Tuscan Chicken Sandwiches and a Giveaway!

Monday Etsy Madness has been moved to Tuesday this week, to bring you the following post:

I received  a bottle of Carapelli Olive Oil, in exchange for posting this fabulous recipe!

This is part two of our three part recipe series featuring Carapelli Olive Oil.  I will be giving away a free 17 oz. bottle of Carapelli Premium 100% Italian Extra Virgin Olive Oil at the end of the three weeks!  Entered already last week when I posted the awesome pizza recipe? Feel free to enter again for a second entry to win!  How to enter?  Simply leave a comment below answering the following question:

What is your favorite sandwich?

I’ll start you off.  How about peanut butter and pickle?  You think I’m kidding, right?  Honestly, it’s one of my favorite sandwiches. It has to be sweet pickles, though.  I may like weird things, but I’m picky about them.  The hubby leaves the room when I make it.  Ha!  So how about you?  Is your favorite a strange one, or a normal everyday sandwich?

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella


4 tablespoons Carapelli Il Numerato Extra Virgin Olive Oil, divided
1 tablespoon fresh lemon juice
2 cloves garlic, minced
3 teaspoons chopped fresh rosemary, divided
1/2 teaspoon coarse sea salt or kosher salt
1/4 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
4 slices rustic Italian or sourdough bread
1 cup packed baby greens or field greens
8 thin slices fresh mozzarella cheese (8 ounces)

Cooking directions:

Heat a grill to medium-high heat or have a ridged grill pan ready. Combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl. Sprinkle salt and pepper over chicken; place in a pie plate or shallow plate. Pour oil mixture over chicken; turn to coat.

Let stand at least 10 minutes or up to 20 minutes. Transfer chicken to grill with some of marinade clinging; discard marinade on plate. Grill chicken (or cook in a heated ridged grill pan over medium heat) 5 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165oF.

Brush remaining 2 tablespoons oil over both sides of bread. Place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown. Transfer to serving plates; top with greens and cheese. Carve cooked chicken diagonally into 1/2-inch thick slices; arrange over cheese. Top with remaining 1 teaspoon rosemary. Serves 4.

Preparation time: 15 minutes

Total time: 35 minutes

Want to try this recipe out?  You can download a $1.00 off coupon for any 17oz. or larger Carapelli Olive Oil product by visiting!

{ 11 comments… add one }
  • Camiele August 13, 2012, 12:32 pm

    My favorite sandwich is a greasy grilled cheese made with lots and lots of cheddar cheese!!

  • Debra Womack August 9, 2012, 9:39 pm

    I love sandwiches – of just about any kind.
    When I was a kid, I loved to make “weird” sandwiches – mayo on white bread (with nothing else) was one of my favorites.

    Now, I live for summertime fresh tomatoes out of my garden so I can have a tomato sandwich.
    Nice wheat bread (nothing too bold in flavor), some good mayo, a little salt, some pepper, and, if you have it handy, a slice or 2 of crispy thick cut bacon.

    Ok. I think I need a snack. 😉

  • Renee Zarate August 8, 2012, 9:12 pm

    I’ve got to admit it is currently an open face peanut butter and banana with a drizzle of honey over it, preferably on gluten free bread that has been toasted. Yum!

  • Eve August 7, 2012, 2:35 pm

    I use to love pineapple, peanut butter and cheese sandwiches when I was growing up. We would take whole wheat bread, slather on some peanut butter, add a slice of pineapple on top of that and a slice of whatever cheese you like. Pop it under the broiler until cheese melts. This is open face and delicious.

  • Viki August 7, 2012, 10:35 am

    Well I used to get radish sandwicheslightly salted with butter.

  • joyce August 6, 2012, 11:26 pm

    When I was a kid, I was rewarded with canned tuna fish, peanut butter and apple sandwiches. My Mom always cut the crust off of these ’cause, as I said, these were for rewards for doing chores above and beyond.

  • Zan August 6, 2012, 6:22 pm

    Don’t laugh but when I was a kid mustard and onion sandwiches! Now I love pulled pork or BBQ brisket.

  • maria August 6, 2012, 5:24 pm

    mmm…that recipe sounds great! i love hummus and roasted veggies on sourdough bread!

  • Eileen Patterson August 6, 2012, 1:08 pm

    The recipe looks wonderful! I’ll have to give it a try. My favorite is fruity chicken salad on whole grain bread with lots of lettuce, tomatoes, and cucumbers on it. Makes me feel like I’m eating a salad with the sandwich.

  • Nadine August 6, 2012, 10:40 am

    Ohh that looks delish! I make something similar but use thyme instead of rosemary. We always ate open faced sandwiches when we were kids and often deconstruct mine to eat them open faced! Perhaps it’s my fat-girl mentality…I get to eat two sandwiches that way…lol

    My favorite sandwich? Good sourdough bread spread with real butter on one side, Black Forest ham, Swiss cheese and Dijon mustard on the other side. When I’m feeling a bit chippy I place potato chips (preferably kettle) between the meat and cheese and squish the bread down before eating it. I have a relationship with my food…can ya tell? lol

  • Lynda Champion August 6, 2012, 10:05 am

    Awesome recipe. I’m definitely going to try this out. Ok, my favorite sandwich is peanut butter and banana but I also like peanut butter and pickle, hehehe

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