Grilled Greek Chicken Sandwiches
30 minutes
Serves: 6
It’s easier now to find miniature ciabatta or grainy Kaiser rolls than ever before. Matching the right bread to the filling makes all the difference—taking a basic grilled chicken sandwich and making it special occasion fare.
Ingredients
- 1-1/2 cups pitted Kalamata olives
- 2 cloves garlic
- 1 tablespoon fresh oregano leaves
- 3 tablespoons olive oil
- 5 to 8 (20 ounces) Just Bare Skinless Chicken Thighs
- Coarse salt and freshly ground pepper
- 2 large tomatoes, thickly sliced
- 1 large red onion, sliced
- 6 (2.5 ounces) crusty sandwich rolls, split horizontally
Instructions
- Heat grill to medium-high heat. Finely chop olives, garlic, and oregano together (use a mini food processor if you’d like); place in bowl and stir in 3 tablespoons oil.
- Place chicken between two pieces of waxed paper; lightly pound with meat mallet or rolling pin to an even thickness (about 1/2 inch). Brush with 1 tablespoon oil; season with salt and pepper.
- Place chicken on grill; cook 10 to 15 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F. Meanwhile, brush tomato and onion slices with remaining 1 tablespoon oil; season with salt and pepper. Grill until softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Grill the bread, cut side down, until toasted.
- Slice the chicken; layer onto toasted rolls with tomato and onions. Top with a spoonful of the olive relish. Close sandwiches and serve.