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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 16g; cholesterol 54mg; saturated fat 6g; carbohydrates 28g; mono fat 6g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 20g; vitamin a 534.5IU; vitamin c 15.4mg; riboflavin 0.1mg; niacin equivalents 3.4mg; vitamin b6 0.2mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 478mg; potassium 162mg; calcium 222.1mg; iron 2.3mg.
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