Grilled Chicken Sandwiches with Pickled Squash and Romesco Mayonnaise

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 349
  • Fat: 12.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 3g
  • Protein: 25.3g
  • Carbohydrate: 34g
  • Fiber: 2.4g
  • Cholesterol: 54mg
  • Iron: 2.7mg
  • Sodium: 758mg
  • Calcium: 44mg

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. 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. 2. Combine mayonnaise and next 4 ingredients (through almonds) in a mini food processor; process until smooth. Set sauce aside.
  3. 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. 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.
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