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

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My Big Fat Greek Sandwich

Ingredients

Directions

  • 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.

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  • 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.

  • 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°), turning once and brushing with some of the reserved marinade. Cut each chicken piece into thick slices.

  • To assemble sandwiches, layer ciabatta with Olive Relish, chicken and feta cheese.

Nutrition Facts (My Big Fat Greek Sandwich)

579 calories; 29 g total fat; 107 mg cholesterol; 1461 mg sodium. 33 g carbohydrates; 42 g protein;

Olive Relish

Ingredients

Directions

Olive Relish:

  • 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.

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