Chicken & Zucchini Tortas
- 4 cloves garlic, chopped
- 1 tablespoon dried oregano
- 2 teaspoon paprika
- 1/4 cup vegetable oil, plus more for grilling
- Kosher salt
- Freshly ground pepper
- 2 medium zucchini
- 1 pound boneless, skinless chicken breasts
- 1 cup mayonnaise
- Hot sauce to taste
- 1/2 small head red cabbage, shredded (about 4 cups)
- Juice of 1 lime
- 4 sub sandwich rolls
Adapted from parade.condenast.com
Heat grill to medium, direct heat. Make marinade: Mix garlic, oregano, paprika, oil, ½ teaspoon salt, and pepper to taste.
Quarter zucchini lengthwise. Put zucchini and chicken on separate plates and coat both evenly with marinade.
Mix mayonnaise with hot sauce to taste.
Toss cabbage, lime juice, ¼ cup mayonnaise mixture, and salt to taste in a bowl.
Grill chicken and zucchini, flipping once, until chicken is cooked through and zucchini is tender, about 10 minutes. Toast rolls on grill.
Build sandwiches: Slice chicken against grain. Spread rolls with remaining mayonnaise mixture and top with chicken, zucchini, and slaw.