Grilled Chicken Sandwiches with Pickled Squash and Romesco Mayonnaise

Grilled Chicken Sandwiches with Pickled Squash and Romesco Mayonnaise Recipe
Photo: Romulo Yanes; Styling: Kaitlyn Du Ross
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.

Yield:

Serves 4 (serving size: 1 sandwich)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 40 Minutes

Nutritional 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

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

Preparation

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.

Robin Bashinsky,

Cooking Light

June 2013
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