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

Although you can use both light and dark meat on this sandwich, it's best with breast meat. To kick-start lunch preparation, cook the zucchini on the grill while you're cooking the chicken; you can even assemble the sandwich the night before.

Barbara Seelig Brown
Recipe by Cooking Light August 2005

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients; set aside.

    Advertisement
  • Preheat grill or grill pan over medium-high heat.

  • Brush olive oil evenly over both sides of zucchini slices. Place half of zucchini on grill rack or grill pan; grill 2 minutes on each side or until lightly browned. Remove from grill or grill pan. Repeat procedure with remaining zucchini.

  • Layer bottom half of focaccia with cheese, zucchini, mayonnaise mixture, Grilled Lemon-Herb Chicken, bell peppers, and top half of focaccia. Cut into four wedges. Wrap in foil or parchment paper; chill.

Nutrition Facts

351 calories; calories from fat 30%; fat 11.6g; saturated fat 3.9g; mono fat 4.7g; poly fat 1.4g; protein 26.5g; carbohydrates 36.7g; fiber 2.2g; cholesterol 64mg; iron 3.1mg; sodium 785mg; calcium 132mg.
Advertisement
Advertisement