Grilled Chicken Sandwich with Fig Relish

Notes: Use soft-ripe figs for the relish, which is also good with crackers or toasted baguette slices as an appetizer or alongside roast chicken.
Makes 3 sandwiches


+ Add To Shopping List
3 boned, skinned chicken breast halves (about 6 oz. each)
About 1/4 cup olive oil
Salt and pepper
6 slices (about 5 by 3 in. and 1/2 in. thick) sourdough bread
3/4 cup arugula leaves or salad mix, rinsed and crisped


1. Place each chicken breast half between two sheets of plastic wrap; with a flat mallet or rolling pin, gently pound to 1/2 inch thick. Brush both sides of chicken lightly with olive oil and sprinkle with salt and pepper.

2. Lay chicken on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until chicken is no longer pink in the center (cut to test), 6 to 8 minutes total. Meanwhile, brush both sides of bread lightly with oil. When you turn chicken, lay bread slices on grill and cook, turning once, until lightly toasted, about 4 minutes total.

3. To assemble each sandwich, top one slice of bread with about 1/4 cup arugula leaves. Place chicken on arugula and top with about 1/3 cup fig relish. Top with second slice of grilled bread. Serve warm.

Nutritional analysis per sandwich.

Created date

August 2004

Nutritional Information

Calories 546
Caloriesfromfat 36 %
Protein 45 g
Fat 22 g
Satfat 3.4 g
Carbohydrate 42 g
Fiber 4.1 g
Sodium 517 mg
Cholesterol 99 mg