Rotisserie chicken gets tossed in balsamic glaze — 1 tbsp per serving — and the sweetness and tang coats every piece beautifully. The Costco ciabatta rolls are split and toasted cut-side down on a dry skillet or grill pan for 2 minutes until golden, then built: balsamic chicken on the bottom half, thick slices of fresh mozzarella, then 2–3 slices of fresh Roma tomato, then generous fresh basil leaves. A drizzle of EVOO and cracked black pepper over everything, then the top half. Serve with baby arugula or spring mix with extra tomatoes and a simple lemon vinaigrette. Pack extra chicken and mozzarella components for Tuesday’s cold caprese bowl — it holds beautifully overnight.
Ingredients
- Rotisserie chicken, shredded (no skin — ~3–4 cups total)
- 1 tbsp balsamic glaze per serving (store-bought reduced glaze — not balsamic vinegar)
- 3 Costco ciabatta rolls (split)
- 1 × 8oz fresh mozzarella ball, sliced thick
- 3 medium Roma tomatoes, sliced
- 1 large bunch fresh basil (use generously)
- 2 tbsp extra virgin olive oil
- Cracked black pepper
- Baby arugula or spring mix, for side salad
- Cherry tomatoes + lemon vinaigrette, for side salad
Preparation
- Toss the shredded chicken with balsamic glaze.
- Toast the ciabatta rolls cut-side down in a dry pan over medium heat for 2 minutes until golden.
- Build each sandwich: balsamic chicken on the bottom half, thick mozzarella slices, Roma tomato, generous basil. Drizzle EVOO and crack pepper over the top. Close with the top half.
- Serve alongside baby arugula with cherry tomatoes and a light lemon-olive oil vinaigrette.
- Pack the remaining chicken, mozzarella, tomatoes, and basil separately for Tuesday’s cold caprese bowl.
Notes
Portions: Him & Son: full ciabatta roll + 4 oz chicken + 1 tbsp balsamic glaze + 1.5 oz mozzarella + tomato + basil + EVOO (~620 cal) | Her: ½ ciabatta roll + 2.5 oz chicken + 1 tbsp balsamic glaze + 1 oz mozzarella + tomato + basil + EVOO (~420 cal)
