Chicken Bruschetta Sandwiches

Name: Chicken Bruschetta Sandwiches
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds skinless, boneless chicken breasts, rinsed, trimmed, cut in half crosswise, and pounded flat; 2 pounds skinless, boneless chicken breasts, rinsed, trimmed, cut in half crosswise, and pounded flat; Kosher salt and freshly ground pepper, to taste; Kosher salt and freshly ground pepper, to taste; ¼ cup olive oil (in the same pan the chicken was cooked in); ¼ cup olive oil (in the same pan the chicken was cooked in); 1 Bermuda onion, diced; 6 cloves garlic, minced; 2 pounds ripe tomatoes, diced; 20 leaves fresh basil, chopped; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 loaves Italian bread, sliced in half lengthwise, then in half crosswise; Balsamic vinegar, to taste; ½ cup freshly grated Romano cheese

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

These sandwiches are good, healthy stuff—high in protein with fresh vegetables to boot. They’re a favorite at The Highway, the nickname for our firehouse located off King’s Highway.

Ingredients

For the Chicken

2 pounds skinless, boneless chicken breasts, rinsed, trimmed, cut in half crosswise, and pounded flat
Kosher salt and freshly ground pepper, to taste

Americas
United States
Sandwich
Lunch

Method

To Cook the Chicken

Season the chicken breasts with salt and pepper. Heat the oil in a large skillet, preferably cast iron, over medium-high heat. When it’s hot enough that a pinch of flour sizzles when dropped in, add the chicken and cook for 2 to 3 minutes on each side, until it turns golden brown. Set the chicken aside on a sheet pan. Do not wash the pan