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MEDITERRANEAN CHICKEN SANDWICH

Active Time : 30 minutes
Total Time : 1 hour
Serves : 6 servings
INGREDIENTS
  • 1 1/4 pounds boneless, skinless chicken breasts
  • 1/2 cup + 1 tablespoon organic roasted garlic balsamic vinaigrette divided
  • 1 loaf Ciabatta bread
  • - organic extra virgin olive oil
  • 4 ounces Culinary Circle Soft Goat Cheese
  • 1 0.75 ounce package organic fresh basil leaves
  • 1/4 cup roasted red peppers
  • 12 Kalamata olives
  • 1-2 medium tomatoes thinly sliced
  • 1/2 cup sliced red onions
  • 1 0.75 ounce package organic fresh arugula
DIRECTIONS

Place chicken and ½ cup vinaigrette in a 1-gallon recloseable food storage bag; seal. Toss to coat; place in refrigerator and marinate 30 minutes or up to overnight.

Prepare grill to medium heat. Remove chicken from marinade; discard marinade. Place chicken on grill; grill 10-12 minutes or until internal temperature reaches 170°F, turning once. Remove from grill and let stand 5 minutes. Slice chicken on a sharp diagonal into ½-inch slices.

Cut bread in half horizontally. Brush inside of bread with olive oil. Place on grill; grill until golden brown (about 2-3 minutes).

Meanwhile, in food processor or blender, combine goat cheese, basil, roasted red peppers, olives, and remaining 1 tablespoon vinaigrette. Process until well combined.

Spread goat cheese mixture over both pieces of bread. Top with tomato slices, onion slices, arugula and chicken slices. Place bread top over chicken. Cut sandwich into 6 sections.