Randy Mayor; Lydia DeGaris-Pursell
4 servings

Leftover Mediterranean Grilled Chicken is paired with a zesty yogurt sauce. If your bakery has fresh focaccia, use it instead of a commercial brand.

How to Make It

Step 1

Combine yogurt and 1 tablespoon Rosemary-Garlic Rub.

Step 2

Remove the Mediterranean Grilled Chicken from bones; thinly slice. Combine juice, oil, salt, and pepper; drizzle over arugula, tossing to coat.

Step 3

Spread yogurt mixture over cut sides of bread. Arrange arugula, sliced chicken, onion, and olives over bottom half of loaf; cover with top half of loaf. Cut into 4 wedges.

Step 4

(Totals include Rosemary-Garlic Rub and Mediterranean Grilled Chicken)

Ratings & Reviews

rstarrlemaitre's Review

August 04, 2011
The sandwich was a little dry - I would definitely use more yogurt spread next time. But there was great flavor wedged between the bread slices, in the kalamata, arugula, and chicken. Served with grapes and potato chips for an easy lunch.

slimyagent's Review

June 03, 2011

LaraRR's Review

April 22, 2009
I used a balsamic vinagrette rather than the rosemary rub b/c the rub wasn't that good. It didn't lend alot of flavor to the chicken.