Chicken Sandwiches with Gremolata Mayonnaise

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

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Servings 4

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ingredients 12
Prep Time 40 min
Total Time 0 min

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

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Directions

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

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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.