Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Slice the rolls in half and use 1 tablespoon of the olive oil to brush the insides of the rolls. On the bottom half of each, layer 1/4 of the shredded chicken, a slice or two of the mozzarella, a slice of tomato, and 2 to 3 basil leaves; sprinkle with salt. Put the top of the roll on the sandwich and press down gently.

Instructions Checklist
  • Put the remaining olive oil in a skillet large enough to hold all 4 sandwiches; turn the heat to medium. When the oil is hot and shimmers, put the sandwiches in the pan and put another pan or large heatproof plate on top of the sandwiches and press down (you can also use an electric sandwich press or waffle iron for this step if you like). When the cheese has melted and the bread begins to crisp on the bottom, about 3 to 4 minutes, remove the top pan or plate, flip the sandwiches, press down again, and cook for another 2 or 3 minutes. Serve immediately.

Nutrition Facts

342 calories; total fat 16g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 54mg; sodium 478mg; potassium 162mg; carbohydrates 28g; fiber 1g; sugar 2g; protein 20g; trans fatty acid 0g; vitamin a 534IU; vitamin c 15mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 222mg; iron 2mg.