Toasted Balsamic Chicken Bruschetta Sandwiches

adapted slightly from Picky Palate

4 boneless skinless chicken breasts, thawed and pounded
pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil

4 Roma tomatoes, diced
8 fresh basil leaves, thinly sliced
3 cloves garlic, minced
1 Tablespoon balsamic vinegar

8 thin slices fresh Mozzarella
4 ciabatta rolls (or similar)

Preheat a grill pan over medium heat (or use a panini maker). Spray with cooking spray.

Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic mixture and cook for an additional 4-5 minutes or until cooked through.

In a large bowl combine tomatoes, basil, garlic, salt and vinegar. Toss gently to combine. Set aside.

Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on grill pan (or just close in panini maker) until toasty and warm.

Serve warm.

Serves 4.