Chicken Bruschetta Sandwiches

  • 1 C diced or thin strips cooked chicken or turkey
  • 3 plum tomatoes, diced
  • 3 Tbs. fresh basil strips
  • 1 Tbs. extra-virgin olive oil
  • 2 Tbs. balsamic vinegar
  • salt and freshly ground pepper
  • 4 thick slices Italian or French bread, about 3/4 inch thick, in about 3-x5-inch slices
  • 1 medium garlic clove, halved

Mix chicken with tomatoes, 2 tablespoons basil, balsamic vinegar and olive oil. Season to taste with salt and pepper. Mixture can be kept, covered, 2 hours in refrigerator. Bring to room temperature.

Lightly brush bread with olive oil. Broil it until lightly toasted. Rub toasted sides with cut garlic.

Top 2 slices of the toast with chicken mixture and let stand 5 minutes to soften slightly. Sprinkle with remaining basil, top with remaining toasts and serve.

Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Faye Levy
Meals:Lunch, Dinner, Picnic
Course:Main Course



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