Introduction

The Grilled Balsamic Vinaigrette Sandwich Melt is a flavorful twist on a classic grilled chicken sandwich. Tender chicken marinated in a tangy balsamic vinaigrette is paired with melted provolone and mozzarella on toasted sourdough or ciabatta rolls. It’s a perfect option for a satisfying lunch or dinner.

Two grilled sandwiches are shown close up on a wooden board with a white marbled background. Each sandwich has two thick slices of golden brown, crispy bread sprinkled with green herbs on top. Inside, starting from the bottom, there is a thick layer of melted white cheese dripping slightly, followed by slices of red tomato, chopped purple onion, and bright green spinach leaves. A drizzle of honey or syrup is seen running down the cheese layer, adding a glossy shine. A few fresh green leaves are placed near the sandwiches. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts, thinly sliced (about 1 lb)
4 slices provolone cheese
4 slices mozzarella cheese
4 hearty sourdough or ciabatta rolls
3 Tbsp balsamic vinegar
2 Tbsp extra-virgin olive oil, plus more for brushing
1 tsp Dijon mustard
1 tsp honey (optional)
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
1 Tbsp fresh basil, chopped
1 Tbsp fresh thyme leaves

Instructions

Prepare the balsamic vinaigrette: In a shallow bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (if using), minced garlic, and a pinch of salt and pepper until emulsified.
Marinate the chicken: Add the thinly sliced chicken breasts to the vinaigrette, toss to coat, and let sit at room temperature for 10–12 minutes.
Toast the rolls: Preheat a grill pan over medium-high heat. Lightly brush the cut sides of each roll with olive oil, place them oil-side down on the pan, and grill for 1–2 minutes until golden and marked. Remove and set aside.
Cook the chicken: Drizzle the pan with a bit of olive oil, spread the marinated chicken in a single layer, and cook 2–3 minutes per side until opaque and lightly caramelized. Reduce heat to medium, add any remaining vinaigrette, stir, and simmer for 1 minute to glaze the chicken.
Assemble and melt the sandwiches: On the bottom half of each toasted roll, place one slice each of provolone and mozzarella cheese. Top with a generous portion of glazed chicken, sprinkle with chopped basil and thyme, then close the sandwiches. Return them to the grill pan, cover with a lid, and cook 2–3 minutes until the cheese melts and the bread crisps.
Serve: Remove the sandwiches from the pan, slice diagonally, and serve immediately with your favorite sides.

Tips & Variations

For extra flavor, try adding a few slices of fresh tomato or roasted red peppers before melting the cheese.
Use a panini press if you have one to get perfect grill marks and melted cheese all around.
Substitute fresh thyme and basil with oregano or parsley for a different herb profile.

Storage

Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a toaster oven to retain the crispy bread and melted cheese.

How to Serve

The image shows two grilled sandwiches with three visible layers inside. The top and bottom layers are golden brown toasted bread with a crispy texture, sprinkled with chopped green herbs. Inside, the first layer is melted white cheese that stretches slightly and drips down the edges, followed by slices of red tomatoes and small pieces of chopped purple onions. On top of the onions and tomatoes, there is a layer of cooked wilted dark green spinach. There are drips of honey or syrup on the side of the sandwich and some fresh basil leaves on the white marbled surface beneath the sandwiches. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute provolone and mozzarella with other meltable cheeses like Swiss, cheddar, or fontina depending on your taste preference.

Is it okay to marinate the chicken longer?

Absolutely. Marinating the chicken for up to 2 hours will deepen the flavor, but avoid marinating too long as the vinegar can start to break down the texture.