Open-Faced Mediterranean Grilled Chicken Sandwiches

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 8.8g
  • Saturated fat: 2.2g
  • Protein: 35.6g
  • Carbohydrate: 19.7g
  • Cholesterol: 71mg
  • Iron: 2.2mg
  • Sodium: 602mg
  • Calories from fat: 26%
  • Fiber: 1.7g
  • Calcium: 199mg

Ingredients

  • 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

Preparation

  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.
Note:

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 www.choosemyplate.gov.

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