It’s easier now to find miniature ciabatta or grainy Kaiser rolls than ever before. Matching the right bread to the filling makes all the difference—taking a basic grilled chicken sandwich and making it special occasion fare.
- 1-1/2 cups pitted Kalamata olives
- 2 cloves garlic
- 1 tablespoon fresh oregano leaves
- 3 tablespoons olive oil
- 5 to 8 (20 ounces) Just Bare Skinless Chicken Thighs
- Coarse salt and freshly ground pepper
- 2 large tomatoes, thickly sliced
- 1 large red onion, sliced
- 6 (2.5 ounces) crusty sandwich rolls, split horizontally
|Amount Per Serving|
|Calories 530||Calories from Fat 43|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 5g||25%|
|Trans Fat 1g||25%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 4g||14%|
|Total Sugars 3g|
|Calcium 14%||Iron 27%|
|Vitamin C 17%||Vitamin A 14%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
- Heat grill to medium-high heat. Finely chop olives, garlic, and oregano together (use a mini food processor if you’d like); place in bowl and stir in 3 tablespoons oil.
- Place chicken between two pieces of waxed paper; lightly pound with meat mallet or rolling pin to an even thickness (about 1/2 inch). Brush with 1 tablespoon oil; season with salt and pepper.
- Place chicken on grill; cook 10 to 15 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F. Meanwhile, brush tomato and onion slices with remaining 1 tablespoon oil; season with salt and pepper. Grill until softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Grill the bread, cut side down, until toasted.
- Slice the chicken; layer onto toasted rolls with tomato and onions. Top with a spoonful of the olive relish. Close sandwiches and serve.
Just Bare® Hand-Trimmed Boneless Skinless Chicken Breasts may be substituted for Just Bare® Hand-Trimmed Boneless Skinless Chicken Thighs.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
So that the boneless thighs cook more evenly, lightly pound them into “paillards,” thin fillets that are grilled.