halfbakedharvest4.7
Open Faced Rosemary Chicken, Peach, and Bacon Sandwich
Grilled ciabatta bread with rosemary balsamic chicken, sweet peaches, crisp bacon, greens, and a lemony parmesan vinaigrette. Kind of like a salad on grilled bread, and kind of delicious. This is the perfect 30 minute summer grilling recipe for any time of the week.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
1. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.2. Drizzle the peaches with honey. Add the chicken to a bowl and toss with the olive oil, rosemary, lemon zest, balsamic vinegar, and a pinch each of salt and pepper. 3. Rub the cut sides of the ciabatta with olive oil. Place. Place, cut side down on the grill and grill for about ⏱️ 2-3 minutes per side or until lightly charred. 4. To the grill, add the chicken, grill for ⏱️ 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest ⏱️ 5 minutes Thinly slice the chicken. During the same time, grill the peaches for ⏱️ 2-3 minutes or until light char marks appear, flip and grill another ⏱️ 2-3 minutes. 5. to assemble, arrange the salad greens on the grilled bread, top with tomatoes, peaches, and chicken. Crumble on the bacon and cheese. Drizzle with vinaigrette and top with basil. Enjoy!
honey1 tablespoonbalsamic vinegar2 tablespoons
2
Parmesan Vinaigrette
3
1. Combine all ingredients in a glass jar or bowl. Keep stored in the fridge for up to 1 week.
Nutrition Facts
calories
1139 kcal
fat Content
37 g
serving Size
1 serving
fiber Content
4 g
sugar Content
20 g
sodium Content
805 mg
protein Content
68 g
cholesterol Content
170 mg
carbohydrate Content
77 g
saturated Fat Content
10 g
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