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Grilled Chicken Sandwich with Fig Relish

Yield Makes 3 sandwiches
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.


  • 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
  • Fig relish

Nutrition 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

How to Make It

  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.

  4. Nutritional analysis per sandwich.