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Open-Faced Mediterranean Grilled Chicken Sandwiches

Oxmoor House
Yield 4 servings (serving size: 1 open-faced sandwich)


  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/2 cup plus 1 tablespoon sun-dried tomato dressing (such as Kraft), divided
  • Olive oil-flavored cooking spray
  • 4 slices reduced-fat provolone cheese (such as Sargento Light Deli Style)
  • 4 (1 1/2-ounce) slices Italian or French bread
  • 1 1/2 cups shredded romaine lettuce
  • 2 plum tomatoes, thinly sliced
  • 2 teaspoons chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 305
  • fat 8.8 g
  • satfat 2.2 g
  • protein 35.6 g
  • carbohydrate 19.7 g
  • cholesterol 71 mg
  • iron 2.2 mg
  • sodium 602 mg
  • caloriesfromfat 26 %
  • fiber 1.7 g
  • calcium 199 mg

How to Make It

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Combine chicken breast halves and 1/2 cup dressing in a heavy-duty zip-top plastic bag; seal bag securely, and marinate in refrigerator at least 8 hours.

  2. Prepare grill.

  3. Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until done. Top with cheese, and grill 1 minute or until cheese melts. Coat bread with cooking spray; grill, covered, 1 minute on each side or until toasted.

  4. Toss lettuce with 1 tablespoon dressing. Top bread slices evenly with lettuce and tomato. Place a chicken breast over each. Sprinkle with basil and pepper. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Oxmoor House Healthy Eating Collection