Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 5

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.

Jennifer Martinkus
Recipe by Cooking Light June 2007

Gallery

Randy Mayor

Recipe Summary

prep:
39 mins
total:
39 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

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

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  • Prepare grill.

  • 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.

  • 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.

Nutrition Facts

369 calories; calories from fat 30%; fat 12.3g; saturated fat 3g; mono fat 7g; poly fat 1.6g; protein 33.2g; carbohydrates 30.1g; fiber 1.5g; cholesterol 79mg; iron 2.7mg; sodium 815mg; calcium 63mg.
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