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Grilled Chicken Sandwiches with Pickled Squash and Romesco Mayonnaise

Photo: Romulo Yanes; Styling: Kaitlyn Du Ross
Hands-on time 20 mins
Total time 40 mins
Yield Serves 4 (serving size: 1 sandwich)
What Makes It Great: The satisfying snap of quick-pickled squash plays well with creamy-smoky red bell pepper mayo, peppery arugula, and savory chicken. Use a mandoline to get perfectly uniform, thin slices of squash. Or for delicate squash ribbons, shave the squash lengthwise with a vegetable peeler.

Ingredients

  • 1/4 cup cider vinegar
  • 1/4 cup water
  • 1 1/4 teaspoons salt, divided
  • 1 teaspoon sugar
  • 1 thyme sprig
  • 1 (5-ounce) yellow summer squash, very thinly sliced
  • 1/4 cup canola mayonnaise
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground red pepper
  • 3 ounces bottled roasted red bell peppers, rinsed and drained
  • 1 ounce blanched almonds, toasted
  • 4 (4-ounce) skinless, boneless chicken breast cutlets
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (2-ounce) focaccia rolls, halved and toasted
  • 2 cups arugula

Nutrition Information

  • calories 349
  • fat 12.2 g
  • satfat 1 g
  • monofat 6.6 g
  • polyfat 3 g
  • protein 25.3 g
  • carbohydrate 34 g
  • fiber 2.4 g
  • cholesterol 54 mg
  • iron 2.7 mg
  • sodium 758 mg
  • calcium 44 mg

How to Make It

  1. Combine vinegar, 1/4 cup water, 1 teaspoon salt, sugar, and thyme in a saucepan. Bring to a boil, stirring until salt and sugar dissolve. Pour hot mixture over squash in a bowl. Let stand for 30 minutes, tossing occasionally. Drain.

  2. Combine mayonnaise and next 4 ingredients (through almonds) in a mini food processor; process until smooth. Set sauce aside.

  3. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.

  4. Spread about 2 tablespoons sauce on bottom half of each roll. Top each with one chicken cutlet, about 1/3 cup squash, 1/2 cup arugula, and top half of roll.