Balsamic-Glazed Chicken and Bell Pepper Sandwiches

Balsamic-Glazed Chicken and Bell Pepper Sandwiches


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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.

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Bradenton, FL


  • 4 tsp. olive oil, divided
  • 1/2 tsp. salt, divided
  • 1 1/4 lb. chicken breast tenders
  • 1/2 C. balsamic vinegar, divided
  • 2 C. red bell pepper strips (about 2 med. peppers)
  • 2 C. onion, sliced vertically (about 1 lg. onion)
  • 2 8-oz. loaves focaccia bread, cut in half horizontally
  • 4 oz. provolone cheese, thinly sliced
  • 1/8 tsp. black pepper

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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. 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. 

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