My husband and I love this recipe. I didn't think I would like the salad, but the simplicity and freshness of the grilled romaine, lemon and pine nuts are quite delish. I used thin-cut chicken the last time I made this and it was both faster to cook and easier to cut up than standard chicken breast. I recommend this very highly!
Open-face Grilled Chicken-and-Pepper Sandwiches with Grilled Romaine Wedges
Photo: Johnny Miller; Styling: Erin Swift
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Marinate: 10 Minutes
- 2 tablespoons fresh lemon juice, divided
- 1/4 cup extra virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 4 boneless, skinless chicken breasts
- 4 (1/4- to 3/4-inch-thick) artisan whole grain bread slices
- 2 romaine lettuce hearts, halved lengthwise with core intact
- 3 small, mixed bell peppers (such as red, yellow, and orange), quartered
- 4 ounces fresh mozzarella, sliced
- 1 tablespoon pine nuts, toasted if desired
- 1. Preheat grill to medium-high heat (350° to 400°) or heat grill pan over medium-high heat.Combine 1 tablespoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each kosher salt and black pepper in a bowl. Add chicken, tossing to coat. Let marinate 10 minutes.
- 2. Grill bread, turning once, 3 minutes or until toasted; set aside. Brush romaine halves evenly with 1 tablespoon olive oil. Grill romaine halves 1 to 2 minutes or until grill marks appear. Set aside. Grill peppers, turning once, 5 to 7 minutes or until tender. Cut peppers into strips, and set aside.
- 3. Grill chicken, turning once, 8 minutes or until cooked through.
- 4. Divide grilled peppers and chicken among bread slices; top with mozzarella. Drizzle romaine halves with remaining 1 tablespoon olive oil and remaining 1 tablespoon lemon juice. Sprinkle with pine nuts, kosher salt, and black pepper.
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