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My Big Fat Greek Sandwich

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My Big Fat Greek Sandwich

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  • Makes: 4 servings
  • Prep 25 mins
  • Marinate 2 hrs to 4 hrs
  • Grill 6 mins to 7 mins

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Ingredients

  • 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
  • 2/3 cup bottled Greek or Italian vinaigrette salad dressing
  • 3 bay leaves
  • 1 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground black pepper
  • 4 individual square ciabatta rolls, split
  • 3/4 cup crumbled feta cheese or soft goat cheese (chevre)
  • Olive Relish

Directions

  1. Place one of the chicken breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until it is about 1/2-inch thick. Repeat with remaining chicken. Place chicken in a large resealable plastic bag set in a shallow dish.
  2. For marinade: In a small bowl, combine vinaigrette salad dressing, bay leaves, oregano and pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade, if any; discard bay leaf.
  3. For a charcoal grill: Grill chicken on the greased rack of an uncovered grill directly over medium coals for 6 to 7 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with the reserved marinade (discard remaining marinade). (For a gas grill: Preheat grill. Reduce heat to medium. Place chicken on greased grill rack over heat. Cover and grill as above.) Remove chicken to a cutting board; cut each piece into thick slices.
  4. Horizontally split rolls. Hollow out inside of roll halves, leaving 3/4-inch-thick shells. Fill bottom halves with Olive Relish, place grilled chicken breast pieces atop, sprinkle with feta cheese and add roll tops. Makes 4 servings.

Olive Relish

Ingredients

  • 1/4 cup chopped and pitted kalamata olives or pitted ripe olives
  • 1/4 cup chopped French green olives with Herbs de Provence, French green Picholine olives or pimiento-stuffed green olives
  • 1/4 cup pepperoncini peppers (stems removed)
  • 2 tablespoons chopped red onion
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon drained capers
  • 1/2 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon freshly ground black pepper

Directions

  1. In small bowl, combine kalamata olives, pimiento-stuffed green olives; pepperoncini peppers; red onion; olive oil; red wine vinegar; capers; oregano; and pepper. Cover and chill for 2 to 24 hours. Makes about 1 cup.

Nutrition Facts

(My Big Fat Greek Sandwich)

Servings Per Recipe 4, sodium (mg) 1461, Potassium (mg) 461, cal. (kcal) 579, sugar (g) 3, iron (mg) 3, vit. A (IU) 243, calcium (mg) 242, Riboflavin (mg) 1, pro. (g) 42, Niacin (mg) 18, carb. (g) 33, Fat, total (g) 29, vit. C (mg) 5, Thiamin (mg) 0, chol. (mg) 107, Cobalamin (Vit. B12) (µg) 1, sat. fat (g) 8, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 1, fiber (g) 2, Folate (µg) 125, Trans fatty acid (g) 0

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