Open-Faced Grilled Chicken and Zucchini Sandwiches

Prep Time
Cook Time
Ready In

Recipe: #40722

May 24, 2023

Categories: Sandwiches

"This is a light lunch/dinner option that won't heat up the house (if you're using an outdoor grill). Omit the bread, if you want to get rid of the carbs."

Original is 2 servings


  • Serving Size: 1 (375.1 g)
  • Calories 610
  • Total Fat - 26.8 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 126.5 mg
  • Sodium - 808.1 mg
  • Total Carbohydrate - 39.9 g
  • Dietary Fiber - 3.3 g
  • Sugars - 7.2 g
  • Protein - 51.1 g
  • Calcium - 204.1 mg
  • Iron - 4.3 mg
  • Vitamin C - 22.3 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Preheat the grill to medium-high heat.

Step 2

Season the chicken breasts and zucchini slices with olive oil, minced garlic, salt, and pepper. Toss to coat them evenly.

Step 3

Place the chicken breasts on the grill and cook for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove from the grill and let them rest for a few minutes before slicing.

Step 4

Grill the zucchini slices for about 2-3 minutes per side, until they have grill marks and are tender.

Step 5

Toast the slices of bread on the grill for a few minutes until they are lightly golden and crisp.

Step 6

In a small bowl, mix the mayonnaise and Dijon mustard together until well combined.

Step 7

Spread the mayo-mustard mixture on the toasted bread slices.

Step 8

Arrange the grilled chicken slices and grilled zucchini slices on top of the bread.

Step 9

Garnish with fresh basil leaves, if desired.


No special items needed.

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