Ingredients
1 pound boneless skinless chicken breasts, cubed1/4 teaspoon kosher salt1/4 teaspoon pepper3 garlic cloves, minced1 tablespoon plus 1/4 cup olive oil, divided6 ounces fresh mozzarella cheese, shredded1/2 cup crumbled feta cheese1/2 cup grated Parmesan cheese1/2 cup fresh mint leaves, chopped2 tablespoons minced fresh oregano2 tablespoons capers, drained8 slices olive or Italian bread (1/2 inch thick)
Preparation
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in 1 tablespoon oil over medium heat until meat is no longer pink. Set aside and keep warm.
In a small bowl, combine the cheeses, mint, oregano and capers. Distribute half the cheese mixture evenly among 4 bread slices. Layer with chicken and remaining cheese mixture. Top with remaining bread. Brush outsides of sandwiches with remaining oil.
Using a large cast-iron skillet or electric griddle over medium heat, toast sandwiches until cheese is melted, 2-3 minutes on each side.
