Grilled Chicken and Mozzarella Sandwich

Ingredients

• Dijon mustard (2 tablespoons)
• Mayonnaise (2 tablespoons)
• Fresh basil leaves (1/4 cup)
• Tomato (1, sliced)
• Mozzarella cheese (4 ounces, sliced)
• Ciabatta bread (2 large rolls)
• Salt (to taste)
• Black pepper (to taste)
• Italian seasoning (1 teaspoon)
• Olive oil (2 tablespoons)
• Chicken breast (2 boneless, skinless)

Instructions

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts on both sides with Italian seasoning, salt, and black pepper.
3. Drizzle olive oil over the chicken breasts and rub it in to ensure they are evenly coated.
4. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
5. Remove the chicken from the grill and let it rest for about 5 minutes to retain its juices.
6. While the chicken is resting, combine the mayonnaise and Dijon mustard in a small bowl to create a tangy spread.
7. Spread the mayo-Dijon mixture generously on the cut sides of each ciabatta roll.
8. Layer the grilled chicken, sliced mozzarella cheese, tomato slices, and fresh basil leaves on the bottom half of each roll.
9. Top with the other half of the ciabatta rolls to form the sandwiches.
10. Heat a pan or griddle over medium heat. Add a little olive oil if needed.
11. Place the sandwiches on the pan or griddle and cook for 2-3 minutes on each side, pressing gently with a spatula, or until the bread is golden and crispy, and the cheese is melted.
12. Remove from heat, slice the sandwiches in half, and serve hot.