Grilled Chicken and Tapenade Sandwiches

Grilled Chicken and Tapenade Sandwiches
Photo by Randy Mayor

Ingredients

  • 1 teaspoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh basil
  • 4 (2-ounce) ciabatta sandwich rolls, halved
  • 2 tablespoons finely chopped pitted kalamata olives
  • 5 teaspoons extravirgin olive oil, divided
  • + 21 more ingredients
    • ½ teaspoon kosher salt, divided
    • 1 ½ cups diced seeded tomato
    • 5 teaspoons extravirgin olive oil, divided
    • Cooking spray
    • 1 teaspoon chopped fresh oregano
    • Cooking spray
    • ¼ cup (1 ounce) crumbled feta cheese
    • ½ teaspoon minced garlic
    • 2 tablespoons finely chopped pitted kalamata olives
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 ½ cups diced seeded tomato
    • ½ teaspoon minced garlic
    • 1 tablespoon chopped fresh flat-leaf parsley
    • ½ teaspoon freshly ground black pepper
    • 1 pound skinless, boneless chicken breast
    • 1 pound skinless, boneless chicken breast
    • ½ teaspoon kosher salt, divided
    • ¼ cup (1 ounce) crumbled feta cheese
    • ½ teaspoon freshly ground black pepper
    • 4 (2-ounce) ciabatta sandwich rolls, halved
    • 2 tablespoons balsamic vinegar

Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes. Prepare grill. Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 min...

View full recipe at My Recipes

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