1 boneless, skinless chicken breast
salt and pepper
2 tomatoes, chopped fine
1 T. balsamic vinegar
3 T. olive oil, divided
2 T. fresh basil, chopped
1 T. butter
1 large garlic clove
1/2 c. shredded mozzarella
4 ciabatta buns
Preheat broiler.
Slice the chicken breast in 4 thin cutlets. Season with salt and pepper.
Heat 1 T. olive oil in a skillet on medium high heat. Add the butter. Melt until foam subsides. Add the cutlets to the pan. Cook for 3-4 minutes until golden. Flip and cook for another 3-4 minutes. Allow to rest for few minutes.
Combine the remaining olive oil, vinegar, tomato and basil in a small bowl.
Split buns in half. Lay on a baking sheet and toast under the broiler.
Cut the garlic clove in half and rub cut side over each piece of toasted bun.
Assemble on bottom half of the bun in this order: Chicken, tomato mixture and a pile of shredded cheese.
Return the filled bottoms under the broiler to allow the cheese to melt.
Top with other half of the bun.