Grilled Chicken & Eggplant Sandwiches
Grilled Chicken & Eggplant Sandwiches is a main course that serves 4. For $3.69 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains about 55g of protein, 44g of fat, and a total of 810 calories. The Fourth Of July will be even more special with this recipe. Head to the store and pick up slivered kalamatan olives, garlic, oregano, and a few other things to make it today. 2 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is good. Similar recipes include Grilled Chicken & Eggplant Sandwiches, Grilled Eggplant Sandwiches, and Grilled Eggplant Sandwiches.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
14.5 oz. can diced tomatoes, undrained
1 1/2 lb. chicken cutlets
1 eggplant, cut into 1/2-inch thick slices
2 T. chopped fresh basil
1 Clove Garlic
1/4 c. slivered kalamata olives
7 T. extra-virgin olive oil
1 t. dried oregano
6 oz. package sliced provolone cheese
1/2 t. crushed red pepper flakes
salt & pepper
4 sub roll
Equipment:
wooden spoon
sauce pan
grill
paper towels
aluminum foil
Cooking instruction summary:
- Combine all of the ingredients for the garlic oil. Heat 1 tablespoon of the garlic oil in a medium saucepan over medium heat. When garlic begins to sizzle and smell fragrant, add the diced tomatoes and their liquid. Bring to a simmer, and simmer for about 10 minutes, until thickened slightly, breaking up the tomatoes a bit with a wooden spoon. Add the olives and basil. Season with salt & pepper to taste, set aside.
- Preheat your grill for at least 10 minutes. Season the chicken with salt & pepper and toss with 2 tablespoons of the garlic oil. Brush the eggplant with 2 more tablespoons of the garlic oil. Split the hoagie rolls open and brush with the remaining 2 tablespoons of garlic oil.
- Scrape clean and oil the grill grate (using a wad of paper towel dipped in oil). Add the eggplant and cook until tender about 5-7 minutes per side, turning once, remove eggplant from the grill and cover with foil while grilling the chicken. Add the chicken and grill until cooked through, about 4-5 minutes per side, adding the cheese for about the last 30 seconds to a minute. Remove chicken from the grill. Add the hoagie rolls, cut side down and grill until toasted.
- To assemble the sandwiches, layer some of the eggplant on the toasted roll, topped with a little of the sauce then some of the chicken and additional sauce.
Step by step:
1. Combine all of the ingredients for the garlic oil.
2. Heat 1 tablespoon of the garlic oil in a medium saucepan over medium heat. When garlic begins to sizzle and smell fragrant, add the diced tomatoes and their liquid. Bring to a simmer, and simmer for about 10 minutes, until thickened slightly, breaking up the tomatoes a bit with a wooden spoon.
3. Add the olives and basil. Season with salt & pepper to taste, set aside.Preheat your grill for at least 10 minutes. Season the chicken with salt & pepper and toss with 2 tablespoons of the garlic oil.
4. Brush the eggplant with 2 more tablespoons of the garlic oil. Split the hoagie rolls open and brush with the remaining 2 tablespoons of garlic oil.Scrape clean and oil the grill grate (using a wad of paper towel dipped in oil).
5. Add the eggplant and cook until tender about 5-7 minutes per side, turning once, remove eggplant from the grill and cover with foil while grilling the chicken.
6. Add the chicken and grill until cooked through, about 4-5 minutes per side, adding the cheese for about the last 30 seconds to a minute.
7. Remove chicken from the grill.
8. Add the hoagie rolls, cut side down and grill until toasted.To assemble the sandwiches, layer some of the eggplant on the toasted roll, topped with a little of the sauce then some of the chicken and additional sauce.
Nutrition Information:
covered percent of daily need
