Grilled Balsamic Vinaigrette Chicken Sandwich Melt Recipe
This Grilled Balsamic Vinaigrette Sandwich Melt features tender, thinly sliced chicken breasts marinated in a tangy balsamic vinaigrette, then grilled to perfection and topped with melted provolone and mozzarella cheeses on toasted sourdough or ciabatta rolls. Enhanced with fresh basil and thyme, this savory sandwich is a perfect blend of bold flavors and gooey cheese, making it a hearty and satisfying meal ideal for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts, thinly sliced (about 1 lb)
- 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
Sandwich Components
- 4 slices provolone cheese
- 4 slices mozzarella cheese
- 4 hearty sourdough or ciabatta rolls
Instructions
- Prepare the balsamic vinaigrette: In a shallow bowl, whisk together 3 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey (if using), 1 minced garlic clove, and a pinch of salt and freshly ground black pepper until the mixture is smooth and emulsified.
- Marinate the chicken: Add the thinly sliced chicken breasts to the vinaigrette and toss well to coat all pieces evenly. Let the chicken sit at room temperature for 10 to 12 minutes to absorb the flavors.
- 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 hot grill pan and toast for 1 to 2 minutes until golden brown and grill marks appear. Remove the toasted rolls and set them aside.
- Cook the chicken: Drizzle a little olive oil into the same grill pan. Arrange the marinated chicken slices in a single layer and cook for 2 to 3 minutes on each side until the chicken is opaque and lightly caramelized. Reduce the heat to medium, pour any remaining vinaigrette into the pan, stir gently, and simmer for 1 minute to glaze the chicken with the flavorful sauce.
- Assemble and melt the sandwich: On the bottom halves of the toasted rolls, place one slice of provolone and one slice of mozzarella cheese. Top with a generous portion of the glazed chicken, then sprinkle with chopped fresh basil and thyme. Close each sandwich with the top half of the roll. Return the sandwiches to the grill pan, cover with a lid, and cook for 2 to 3 minutes until the cheeses melt and the rolls become crisp.
- Serve: Remove the sandwiches from the pan, slice them diagonally for a nice presentation, and serve immediately with your choice of side dish.
Notes
- Honey in the vinaigrette is optional; it adds a touch of sweetness balancing the acidity of balsamic vinegar.
- Use thinly sliced chicken breasts to ensure quick and even cooking.
- Fresh herbs like basil and thyme add bright herbal notes but can be substituted with dried herbs if needed (use smaller quantities).
- For a vegetarian option, substitute grilled vegetables or plant-based chicken alternatives.
- Make sure the grill pan is hot before toasting the bread to get perfect grill marks and crispiness.
- Serve with a simple side salad or roasted vegetables for a complete meal.
Keywords: Grilled sandwich, balsamic vinaigrette, chicken melt, provolone, mozzarella, grilled chicken sandwich, herb sandwich, quick dinner
