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!