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

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.

Recipe by Cooking Light June 2007

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Credit: Randy Mayor

Recipe Summary

total:
39 mins
prep:
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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