Grilled Chicken and Vegetable Sandwiches with Tarragon Mayonnaise
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons olive oil
- 3/4 cup reduced-fat mayonnaise
- 8 tomato slices
- 6 garlic cloves, minced
- 2 skinless boneless chicken breast halves
- Carbohydrate 46 g(15%)
- Cholesterol 32 mg(11%)
- Fat 29 g(45%)
- Fiber 4 g(17%)
- Protein 19 g(39%)
- Saturated Fat 4 g(21%)
- Sodium 666 mg(28%)
- Calories 518
Preparation 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.
Preparation 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.
