Mediterranean Grilled Chicken BLT |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A nice sandwich to make for a luncheon, a romantic picnic or outdoor family outing in nice weather; make ahead of time, refrigerate and serve later. Or serve hot aside soup or salad for a comfort food type of dinner during the cold winter months. I've used the George Foreman to grill the chicken and have grilled the sun-dried tomatoes atop the breast, along with dried oregano seasoning. Ingredients:
4 boneless skinless chicken breasts (about 1 lb) |
4 sun-dried tomatoes packed in oil |
8 sprigs fresh oregano |
salt and pepper |
1/4 cup mayonnaise |
2 teaspoons tomato paste |
1 teaspoon fresh oregano, chopped |
1/2 teaspoon pepper |
8 slices bacon, cooked |
2 large very ripe tomatoes, sliced |
4 romaine lettuce leaves |
4 pieces focaccia bread, 4 to 6 inches square,cut in half horizontally to make a top/bottom for sandwich |
Directions:
1. Slice a pocket into the side of each chicken breast; stuff with a sun-dried tomato and 2 sprigs of oregano.
2. Rub chicken with 1 Tbsp oil from the sun-dried tomatoes and season with the salt and pepper.
3. Grill and baste with remaining 1 Tbsp oil from the tomatoes (internal temp 180 when chicken is done).
4. While chicken is grilling, combine ingredients for the dressing in a small bowl.
5. Remove chicken and cut into long, thin slices.
6. Spread the bottom part of the focaccia bread with the dressing; divide chicken slices (enough for 4 sandwiches) and add, as well as 2 slices bacon, tomato slices and lettuce leaf per sandwich.
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