Chicken Bruschetta Sandwiches Recipe
Chicken Bruschetta Sandwiches Recipe photo by Taste of Home

Chicken Bruschetta Sandwiches Recipe

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Regular bruschetta can be delightful, but rarely makes a meal. This appetizer- inspired sandwich, on the other hand, is beautiful and also pleasantly filling. —Bette E. Giles, Dedham, Massachusetts
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 cups chopped plum tomatoes
  • 1/2 cup minced fresh basil
  • 1/3 cup finely chopped red onion
  • 3/4 cup Italian salad dressing, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 slices Italian bread (1 inch thick), toasted
  • 4 slices part-skim mozzarella cheese

Nutritional Facts

1 serving equals 517 calories, 27 g fat (7 g saturated fat), 78 mg cholesterol, 1233 mg sodium, 31 g carbohydrate, 3 g fiber, 35 g protein.


  1. In a small bowl, combine the tomatoes, basil, onion and 1/2 cup dressing; set aside. Flatten chicken to 1/4-in. thickness.
  2. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until juices run clear, basting occasionally with remaining dressing. Layer each slice of toast with a chicken breast, cheese slice and tomato mixture. Yield: 4 servings.
Originally published as Chicken Bruschetta Sandwiches in Simple & Delicious June/July 2010, p29

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Reviewed Jul. 25, 2010

"Also good on toasted ciabatta rolls."

Reviewed Jul. 17, 2010

"These were a perfect dinner for a hot summer night! My husband complimented me after every bite (Thanks Simple & Delicious). We are not a fan of tomatoes, so I substitued a red pepper bruschetta and it was still fab!"

Reviewed Jul. 4, 2010

"This is a great summer recipe & the fresh basil really helps make it. Didn't have mozzarella so used sliced provolone instead. This is a really simple & delicious recipe."

Reviewed Jun. 16, 2010

"This recipe turned out great. It was a different twist on chicken. I placed my chicken on the toast and put mozzarella on top and popped it back in the oven to melt the cheese. I made pasta salad with this and to was yummo!"

Reviewed Jun. 14, 2010

"Fabulous! Hubby asked, "So when are you going to make these again?" This is a fabulous recipe, especially if you grow your own fresh basil like I do. Yum!"

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