Grilled Chicken And Vegetable Sandwiches With Tarragon Mayo

Grilled Chicken And Vegetable Sandwiches With Tarragon Mayo
Grilled Chicken And Vegetable Sandwiches With Tarragon Mayo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    cup reduced-fat mayonnaise

  • 1/4

    cup chopped fresh tarragon

  • 4

    teaspoons tarragon vinegar

  • 2

    boneless skinless chicken breast halves

  • 3

    tablespoons olive oil

  • 6

    garlic cloves minced

  • 3

    medium zucchini trimmed, and cut lengthwise into 1/3"-thick slices

  • 1

    large red onion sliced 1/3" thick

  • 4

    kaiser rolls split horizontally

  • 8

    tomato slices

Directions

Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper. 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. Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper. 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. 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. This recipe yields 4 servings.

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