Bruschetta Chicken Salad topped with slices of fresh mozzarella atop a toasted Ciabatta bun, smeared with Balsamic Mayonnaise and broiled to perfection. Yum.
- 4 Ciabatta Buns
- 1 tbsp Olive Oil
- ½ c Mayonnaise
- 2 tsp Minced Fresh Basil
- 2 Cloves Garlic minced
- 1 tsp Balsamic Vinegar
- 8 oz Fresh Bocconcini
- 1 + 1/3 c Bruschetta Chicken Salad
Preheat oven to 400° Cut rolls in half and place cut side up on a broiler-safe sheet pan. Drizzle with olive oil and bake 7 minutes. Remove from the oven and set aside. Turn on broiler.
In a bowl, mix together mayonnaise, basil, garlic and vinegar. Season to taste with salt and pepper. Cut Bocconcini into 1/4" slices and press in between two paper towels to absorb excess moisture. Spread a thin layer of Balsamic Mayonnaise on the toasted buns.
Remove top bun from sheet pan and set aside. Dallop about a 1/3 of a cup of Chicken Bruschetta on the bottom bun and top with Bocconcini slices. Place under broiler just until cheese melts and begins to bubble. Watch closely. Remove from the oven, top with bun and serve immediately.
Would pair well with:
Dry White Wine, such as Pinot Grigio
Light Red Wine, such as Pinot Noir