Grilled Chicken and Vegetable Sandwiches with Tarragon Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Carey Paquette of Arlington, Virginia, writes: My boyfriend and I cook almost every night as a way to unwind. It's nice to come home after a hectic day and make dinner together rather than pull something prepackaged out of the freezer. One of our favorite things is grilled vegetables. I'm always adding them to meals, since they don't need a lot of preparation. They're the key ingredients in my popular chicken sandwiches. Ingredients:
3/4 cup reduced-fat mayonnaise |
1/4 cup chopped fresh tarragon |
4 teaspoons tarragon vinegar |
2 skinless boneless chicken breast halves |
3 tablespoons olive oil |
6 garlic cloves, minced |
3 medium zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices |
1 large red onion, cut into1/3-inch-thick slices |
4 kaiser rolls, split horizontally |
8 tomato slices |
Directions:
1. Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
2. Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
3. Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
4. Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.
5. Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.
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