Open-Faced Grilled Chicken Sandwich

By Tonya_Speed

NUTRITION per serving: 261 Calories; 9g Fat; 29g Protein; 16g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 306mg Sodium. Exchanges: 1 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Fat. Points: 6

Ingredients

• 1/4 cup low fat mayonnaise
• 4 cloves garlic, roasted*
• 2 Tbsp drained & minced sun-dried tomatoes in oil
• 1 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 4 (4-oz.) boneless skinless chicken breast halves
• 1 tablespoon olive oil
• 4 thick slices sourdough bread

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat grill to MEDIUM-HIGH. In a small bowl, whisk together first 5 ingredients (mayo through mustard); cover and refrigerate until you are ready to assemble your sandwiches. Grill chicken for 6 to 8 minutes per side or until cooked through. Brush both sides of bread slices with olive oil; grill on each side just until grill marks appear, less than 1 minute. Spread 1 tablespoon of mayonnaise mixture on top of each bread slice then top with the chicken.
*Leanne’s Note: To roast garlic, place unpeeled cloves on a piece of aluminum foil. Drizzle with a little bit of olive oil, seal the foil and grill for about 15 minutes or until garlic softens.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure sun-dried tomatoes and bread are gluten free.