The magazine companies are on to me. I subscribed to CookingLight about a year ago. Since then, I've been inundated with other magazine subscription offers - Everyday with Rachael Ray, Food Network Magazine, People, Parents, Good Housekeeping, Family Circle, Better Homes and Gardens.... they all want me. I feel so popular.
The sad thing about this is that if it's a magazine I'm even somewhat interested in, and the deal is good, I'll probably subscribe. My husband tells me "oh, but honey, you can get those recipes online." Which is true. But looking them up online is nowhere near as fun as getting a fresh new magazine in the mail every month. I like to think I have the self-control to know when it's time to stop (and hey, I turned down Parents magazine, even though it was truly a great deal. That's gotta count for something, right? Nevermind that I have no children or need for such a magazine).
I made these sandwiches when my tomatoes and basil were at their absolute peak - before the fall weather officially arrived and far before I had to start bringing my plants in at night for fear of frost (I'm not a fan of this weather). You should make them and enjoy them while the you still have access to fresh tomatoes and basil.
Grilled Chicken Caprese Sandwiches
4-6 chicken tenders
Italian dressing, for marinading
2 Roma tomatoes
1-2 tsp olive oil
salt & pepper
6ish leaves fresh basil
Mozzarella cheese slices
Marinade the chicken tenders in Italian dressing for at least a few hours. Cut the tomatoes and drizzle with olive oil. Season with salt & pepper.
Pre-heat the broiler.
Grill the chicken till cooked through (3-5 min per side or so) and grill the tomatoes till soft.
Meanwhile, cut the baguette in half, length-wise, and put slices of mozzarella. Right before the chicken is done, place the bread under the broiler until the cheese melts and starts to get bubbly.
Cut the basil into little ribbons.
Place the chicken on top of the bread, then top with tomato and fresh basil.