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Grilled Chicken and Tapenade Sandwiches

Randy Mayor
Prep time 39 mins
Yield

4 servings (serving size: 1 sandwich)

Layer grilled chicken, feta cheese, and an olive- and tomato-topping for these fantastic dinner sandwiches. The tomato mixture also tastes wonderful when served on slices of toasted baguette as an appetizer.

Ingredients

  • 1 1/2 cups diced seeded tomato
  • 2 tablespoons finely chopped pitted kalamata olives
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon minced garlic
  • 5 teaspoons extravirgin olive oil, divided
  • 1 pound skinless, boneless chicken breast
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 4 (2-ounce) ciabatta sandwich rolls, halved

Nutrition Information

  • calories 369
  • caloriesfromfat 30 %
  • fat 12.3 g
  • satfat 3 g
  • monofat 7 g
  • polyfat 1.6 g
  • protein 33.2 g
  • carbohydrate 30.1 g
  • fiber 1.5 g
  • cholesterol 79 mg
  • iron 2.7 mg
  • sodium 815 mg
  • calcium 63 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.

  2. Prepare grill.

  3. Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.

  4. Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.