Everyday Cooking Adventures Grilled Bruschetta Sandwich with Tomato & Goat Cheese

I am in the midst of re-staining my kitchen butcher block counters so there isn’t much room to make dinner right now. This recipe requires only my stovetop and no possible flinging liquid that could ruin my new counters! The prep was very simple and I had dinner ready and on the table in under 10 minutes. Talk about fast and simple. I used my stovetop grillpan but if you don’t have one a normal grill would work just fine, or a panini maker.

Grilling the ciabatta ©EverydayCookingAdventures 2013

Nicely grilled bread ©EverydayCookingAdventures 2013

This is a nice and healthy dinner as well as pretty to look at. I added the balsamic vinegar at the last minute and have now added it to the recipe because the dish needed a little bit of a sweet touch. I really liked this alternative dinner. Here’s my grilled sandwich with tomato & goat cheese:

Grilled Bruschetta with Tomato & Goat Cheese ©EverydayCookingAdventures 2013

Grilled Bruschetta with Tomato & Goat Cheese

By: Everyday Cooking Adventures, 2013, inspired by a recipe from The Newlywed Cookbook

Serves 2

Ingredients:

1 ciabatta roll, cut in half cross-wise
2 cups of arugula or salad greens
1/2 tbsp extra virgin olive oil
6-8 cherry tomatoes, sliced into quarters (or 1 whole tomato sliced thin and then quartered)
1/4 cup crumbly goat cheese
1 chicken breast, cooked and sliced into thin chunks, or part of a rotisserie chicken, cold or warmed
2 teaspoons balsamic vinegar
handful of cilantro, parsley, or basil, chopped
salt and freshly ground black pepper

Directions:

1. Warm a stovetop grill pan over medium-high heat. Place on top the two ciabatta halves face down and let grill for 2 minutes. Place one half per plate.

2. Top the roll halves with arugula or salad greens, chicken breast slices, tomato quarters, and scatter the cilantro, parsley or basil and crumbled goat cheese on top.
3. Drizzle with olive oil, balsamic vinegar, salt, and freshly ground black pepper.