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

Source: Midwest Living
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My Big Fat Greek Sandwich

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Instructions Checklist
  • 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.

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Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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; 8 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 107 mg cholesterol; 1461 mg sodium. 461 mg potassium; 33 g carbohydrates; 2 g fiber; 3 g sugar; 42 g protein; 0 g trans fatty acid; 243 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 18 mg niacin equivalents; 1 mg vitamin b6; 125 mcg folate; 1 mcg vitamin b12; 242 mg calcium; 3 mg iron;

Olive Relish

Ingredients

Ingredient Checklist

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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