Description
Loaded with roast chicken, olives, radishes, avocado, tomatoes and more, this open-faced toast is warmed with mozzarella for a quick meal packed with flavor.
Ingredients
Scale
- 2 boneless and skinless chicken breasts
- 2 tablespoons olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper (preferably freshly ground)
- 1 cup vine-ripened tomatoes (sliced thinly (colorful grape tomatoes would work as well))
- 3 stalks of scallions (chopped)
- 10–12 Kalamata and green olives in oil (pitted and sliced thinly – olive oil reserved)
- 1 teaspoon lemon juice (freshly squeezed)
- salt & pepper to taste
- 2 slices of large whole wheat grain bread
- 2 tablespoons of vegenaise (or mayonnaise, whichever you have at home)
- ½ ripe avocado (sliced thinly)
- 3 radishes (sliced thinly)
- handful of basil leaves
- 6 slices of fresh mozzarella
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Pre-heat the oven to 350 degrees.
- Using paper towels, pat-dry chicken breasts. Rub each chicken breast with 1-tablespoon of olive oil and season with salt and pepper. Place them on a baking sheet and bake for 30-35 minutes. Take it out of the oven, cover with aluminum foil, and let it rest for 5-10 minutes before slicing. Do not turn the oven off.
- While the chicken is roasting in the oven, prep the quick Caprese salad: Place tomatoes, scallions, olives (with their oil), and lemon juice in a bowl. Season it with salt and pepper to taste. Set aside.
- To assemble: Slice chicken into 1-inch thick slices. Place the slices of bread onto a cutting board. Spread each slice with 1-tablespoon vegenaise (or mayo). Divide the reserved salad by spreading it on each slice. Top them off with avocado and radish slices and basil leaves. Place 3 slices of mozzarella on each sandwich. Bake in the oven for 15 minutes or until the cheese on top is slightly melted.
- If preferred, sprinkle the sandwiches with red pepper flakes. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main