Rating: 4.5 stars
24 Ratings
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  • 4 star values: 6
  • 5 star values: 17

Balsamic vinegar cooks down to a glaze that clings to the sandwich fillings, adding a hint of sweetness and a touch of acidity. Pressing the sandwich after assembling it conducts the heat from the chicken and cooked vegetables to melt the cheese.

Lorrie Corvin
Recipe by Cooking Light July 2005

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Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over chicken. Add chicken to pan; cook 1 minute on each side or until lightly browned. Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel.

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  • Return pan to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper and onion; sauté 7 minutes or until tender. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.

  • Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture, and sprinkle with black pepper. Top with top halves of bread. Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges.

Nutrition Facts

433 calories; calories from fat 24%; fat 11.4g; saturated fat 4.2g; mono fat 5.4g; poly fat 1g; protein 34g; carbohydrates 49g; fiber 1.9g; cholesterol 68mg; iron 3.6mg; sodium 709mg; calcium 170mg.
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