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Ingredients
- 12 slices white bread
- 2 large green zucchini, rinsed
- 1/2 C. olive oil
- 5 cloves garlic, chopped
- Zest and juice of 1 lemon
- 1 T. salt
- 2 tsp. freshly ground white pepper
- 2 chicken breasts, trimmed
- 1 large eggplant, rinsed
- Vegetable oil, as needed
- 1/2 C. freshly grated Parmigiano-Reggiano cheese
- 1/3 C. black-olive tapenade, drained
- 1 T. harissa
- 1 8-oz. jar sun-dried tomatoes packed in olive oil, drained
- 1 C. fresh arugula, washed
Details
Servings 4
Preparation
Step 1
1. Cut the zucchini into 1/4 inch-thick slices lengthwise. Make a marinade by combining the olive oil with the garlic, lemon zest and juice, salt, and pepper. Place the chicken breasts and zucchini into separate zip lock bags and pour equal amounts of the marinade into both, reserving 3 tablespoons for later use. Seal the bags and marinate overnight in the refrigerator.
2. The next day, cut the eggplant lengthwise into 1/4 inch-thick slices and brush with the remaining 3 T. of marinade; let rest for 20 minutes. Set grill to medium heat and brush with vegetable oil as needed. Dry the eggplant and zucchini with a paper towel, sprinkle with salt and
pepper, and grill for approximately 2 minutes on each side. Transfer to a plate and sprinkle with Parmigiano-Reggiano cheese while still hot, to melt. Pat dry the chicken and grill it for approximately 4-5 minutes on each side or until cooked through; remove from the grill and sprinkle with the grated cheese.
3. Once cool, cut the chicken into 1/4-inch slices. Combine the tapenade with the harissa. Lightly toast the bread.
4. Assemble four sandwiches by layering in this order: toast, tapenade, sliced chicken, sun-dried tomato, toast, tapenade, grilled zucchini, grilled eggplant, arugula, toast.
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