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GRILLED CHICKEN AND VEGETABLE SANDWICHES WITH TARRAGON MAYONNAISE

0 min Makes 4 servings. Main Ingredient: CHICKEN*VEGETABLE*TARRAGON Cuisine: American

Cooking: Prep: 30 minutes; Total: 1 hour 45 minutes (includes cooling time) Start to finish: 1 day min

43

Ingredients

3/4 cup reduced-fat mayonnaise

1/4 cup chopped fresh tarragon

4 teaspoons tarragon vinegar

2 skinless boneless chicken breast halves

3 tablespoons olive oil

6 garlic cloves, minced

3 medium zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices

1 large red onion, cut into1/3-inch-thick slices

4 kaiser rolls, split horizontally

8 tomato slices

Nutrition Facts

per serving of Makes 4 servings.

Calories

500

Directions

Step 1Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.

Step 2Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.

Step 3Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.

Step 4Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.

Step 5Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.

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