1 tbsp Parmesan Ranch seasoning (or a mix of grated Parmesan and ranch seasoning)
Oil for the griddle
4 egg rings (optional, but ideal for shaping)
1 cup cherry tomatoes, diced
¼ cup red onion, finely diced
¼ cup fresh basil, chopped
Salt and pepper, to taste
1–2 tsp chopped Calabrian peppers (optional, for heat)
Balsamic glaze, for drizzling
4 seeded burger buns
Pesto (store-bought or homemade)
Butter, for toasting buns
Directions
Preheat the Blackstone with one zone set to medium-high for cooking the chicken and another set to medium for toasting the buns and assembling the sandwiches.
In a bowl, mix together the diced cherry tomatoes, red onion, basil, salt, and pepper. Add Calabrian peppers if you’d like some heat, then set the bruschetta aside to let the flavors blend.
Drizzle oil on the medium-high zone of the griddle and add the diced chicken. Season with garlic powder, salt, black pepper, and Parmesan Ranch seasoning. Cook until golden and cooked through, about 6 to 8 minutes. Stir in the cubed pepperoni and let it crisp slightly for 1 to 2 minutes.
If using egg rings, place them directly on the griddle and fill each with a scoop of the chicken and pepperoni mixture. Top with shredded mozzarella, then cover with a dome and steam with a splash of water until the cheese is fully melted, about 1 to 2 minutes. Once the cheese has set, carefully remove the ring and set the chicken stacks aside.
Lightly butter the cut sides of the buns and toast them on the griddle until golden brown. Spread pesto on the bottom half of each bun.
To assemble, place a cheesy chicken-pepperoni round on the bottom bun, spoon bruschetta topping over the top, drizzle with balsamic glaze, and finish with the toasted top bun. Serve immediately and enjoy.
