Chicken Sandwiches with Gremolata Mayonnaise

Sprightly mayonnaise makes the difference in a grilled chicken breast sandwich.

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 40 min
  • total time
  • ingredients 12
  • servings 4
 

Ingredients

Gremolata Mayonnaise

1/2
cup mayonnaise
1/4
cup finely chopped parsley
1 1/2
teaspoons grated lemon peel
1 1/2
teaspoons minced garlic

Sandwiches

4
(4-oz.) boneless skinless chicken breast halves
2
tablespoons olive oil
1/4
teaspoon salt
1/8
teaspoon pepper
2
small zucchini, cut lengthwise into 1/4-inch-thick slices
4
(1/4-inch) slices onion
4
sandwich buns, split
4
leaves leaf lettuce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 GRILL DIRECTIONS: In small bowl, combine all gremolata mayonnaise ingredients; blend well. Set aside.
  • 2 Heat grill. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush chicken breast halves with 1 tablespoon of the oil; sprinkle with salt and pepper.
  • 3 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 16 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 4 Meanwhile, brush zucchini and onion slices with remaining tablespoon oil; place on grill. Cook about 10 minutes or until tender, turning occasionally. To toast buns, place cut sides down on grill during last 2 to 4 minutes of cooking time.
  • 5 Spread 1 tablespoon gremolata mayonnaise on bottom half of each bun. Top with lettuce. Place grilled vegetables evenly onto lettuce. Top each sandwich with chicken breast half, 1 tablespoon gremolata mayonnaise and top half of bun.
  • 1 GRILL DIRECTIONS: In small bowl, combine all gremolata mayonnaise ingredients; blend well. Set aside.
  • 2 Heat grill. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush chicken breast halves with 1 tablespoon of the oil; sprinkle with salt and pepper.
  • 3 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 16 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 4 Meanwhile, brush zucchini and onion slices with remaining tablespoon oil; place on grill. Cook about 10 minutes or until tender, turning occasionally. To toast buns, place cut sides down on grill during last 2 to 4 minutes of cooking time.
  • 5 Spread 1 tablespoon gremolata mayonnaise on bottom half of each bun. Top with lettuce. Place grilled vegetables evenly onto lettuce. Top each sandwich with chicken breast half, 1 tablespoon gremolata mayonnaise and top half of bun.

EXPERT TIPS

toggle

Expert Tips

To broil chicken and vegetables, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning chicken once and vegetables occasionally.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
530
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
5g,
5%
),
Cholesterol
85mg
85%;
Sodium
590mg
590%;
Total Carbohydrate
26g
26%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
10%;
Iron
15%;
Exchanges:
1 1/2 Starch; 3 1/2 Very Lean Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet