Open-face Grilled Chicken-and-Pepper Sandwiches with Grilled Romaine Wedges |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Fire up the grill for these filling Open-face Grilled Chicken-and-Pepper Sandwiches with Grilled Romaine Wedges. The chicken only requires a short marinade time of 10 minutes. Ingredients:
2 tablespoons fresh lemon juice, divided |
1/4 cup extra virgin olive oil, divided |
kosher salt |
freshly ground black pepper |
4 boneless, skinless chicken breasts |
4 (1/4- to 3/4-inch-thick) artisan whole grain bread slices |
2 romaine lettuce hearts, halved lengthwise with core intact |
3 small, mixed bell peppers (such as red, yellow, and orange), quartered |
4 ounces fresh mozzarella, sliced |
1 tablespoon pine nuts, toasted if desired |
Directions:
1. Preheat grill to medium-high heat (350° to 400°) or heat grill pan over medium-high heat.Combine 1 tablespoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each kosher salt and black pepper in a bowl. Add chicken, tossing to coat. Let marinate 10 minutes.
2. Grill bread, turning once, 3 minutes or until toasted; set aside. Brush romaine halves evenly with 1 tablespoon olive oil. Grill romaine halves 1 to 2 minutes or until grill marks appear. Set aside. Grill peppers, turning once, 5 to 7 minutes or until tender. Cut peppers into strips, and set aside.
3. Grill chicken, turning once, 8 minutes or until cooked through.
4. Divide grilled peppers and chicken among bread slices; top with mozzarella. Drizzle romaine halves with remaining 1 tablespoon olive oil and remaining 1 tablespoon lemon juice. Sprinkle with pine nuts, kosher salt, and black pepper.
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