Chili Chicken and Basil

1 lb boneless, skinless chicken breasts
2 Thai bird chilies or serrano chilies
1 tsp soy sauce
2 cups loosely packed fresh basil
1 tbsp fish sauce
3 cloves garlic
1/2 tbsp peanut oil or canola oil
1/2 tbsp red-chili paste
1 tsp sugar
1 tsp fresh cracked pepper

1. Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.)
2. Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 2 to 3 minutes (be careful not to burn the garlic). Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, fish sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
3. Add the pepper and basil, and cook until the basil is just wilted, about 2 minutes. Serve immediately.

Open-Face Caprese Sandwiches

2 tbsp olive oil, divided
1 tsp minced garlic
8 slices crusty Italian bread
3 ripe medium tomatoes, sliced
1 lb fresh mozzarella cheese, sliced thinly
16 medium basil leaves
2 tbsp balsamic vinegar
Sea salt and freshly ground black pepper

1. Prepare a grill for medium heat. Combine 1 tbsp oil and the garlic and brush onto 1 side of each bread slice.
2. Lay bread oiled side down on grill and cook until slightly toasted, about 2 minutes. Turn bread over, lay tomato slices on bread to fit, overlapping if needed, then lay cheese slices over tomatoes. Cover grill and cook until cheese starts to melt, about 4 minutes.
3. Transfer sandwiches to a platter. Put 2 basil leaves over each sandwich and drizzle with remaining tbsp oil and the vinegar. Sprinkle with salt and pepper.