Photo: Johnny Miller; Styling: Erin Swift
Prep Time
10 Mins
Marinate Time
10 Mins
Cook Time
20 Mins
Makes 4 servings

Fire up the grill for these filling Open-face Grilled Chicken-and-Pepper Sandwiches with Grilled Romaine Wedges. The chicken only requires a short marinade time of 10 minutes.

How to Make It

Step 1

Preheat grill to medium-high heat (350° to 400°) or heat grill pan over medium-high heat.Combine 1 tablespoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each kosher salt and black pepper in a bowl. Add chicken, tossing to coat. Let marinate 10 minutes.

Step 2

Grill bread, turning once, 3 minutes or until toasted; set aside. Brush romaine halves evenly with 1 tablespoon olive oil. Grill romaine halves 1 to 2 minutes or until grill marks appear. Set aside. Grill peppers, turning once, 5 to 7 minutes or until tender. Cut peppers into strips, and set aside.

Step 3

Grill chicken, turning once, 8 minutes or until cooked through.

Step 4

Divide grilled peppers and chicken among bread slices; top with mozzarella. Drizzle romaine halves with remaining 1 tablespoon olive oil and remaining 1 tablespoon lemon juice. Sprinkle with pine nuts, kosher salt, and black pepper.

Ratings & Reviews

KRFanatic's Review

August 22, 2013
My husband and I love this recipe. I didn't think I would like the salad, but the simplicity and freshness of the grilled romaine, lemon and pine nuts are quite delish. I used thin-cut chicken the last time I made this and it was both faster to cook and easier to cut up than standard chicken breast. I recommend this very highly!