My Big Fat Greek Sandwich | Midwest Living
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My Big Fat Greek Sandwich

My Big Fat Greek Sandwich

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  • Makes: 4 servings
  • Hands On 25 mins
  • Total Time 2 hrs

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Tangy mixed-olive relish and feta transport grilled chicken to the Mediterranean with Greek panache.

Ingredients

  • 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
  • 2/3 cup bottled Greek or Italian vinaigrette
  • 3 bay leaves
  • 1 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground black pepper
  • 4 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 two 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 resealable bag or covered dish and set aside.
  2. For marinade: In a small bowl, combine vinaigrette, bay leaves, oregano and pepper. Pour marinade over chicken and turn meat to coat. Chill for 2 to 4 hours, turning occasionally. Drain chicken, reserving marinade; discard bay leaf.
  3. Place chicken on the greased rack of a gas or charcoal grill directly over medium heat. Cover and grill for 6 to 7 minutes or until chicken is no longer pink (170 degrees ), turning once and brushing with some of the reserved marinade. Cut each chicken piece into thick slices.
  4. To assemble sandwiches, layer ciabatta with Olive Relish, chicken and feta cheese.

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, pro. (g) 42, Riboflavin (mg) 1, Niacin (mg) 18, carb. (g) 33, vit. C (mg) 5, Fat, total (g) 29, Thiamin (mg) 0, chol. (mg) 107, Cobalamin (Vit. B12) (µg) 1, sat. fat (g) 8, Monounsaturated 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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