Open-Faced Grilled Chicken and Zucchini Sandwiches
Created by NELady on May 24, 2023
- Servings: 2
- Prep Time: 10m
- Cook Time: 20m
- Recipe #40722
Ingredients
- 2 boneless, skinless chicken breasts
- 2 small zucchini, sliced lengthwise
- 4 slices of bread (preferably ciabatta or sourdough)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- Fresh basil leaves, for garnish
How to Make
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Step 1: Preheat the grill to medium-high heat.
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Step 2: Season the chicken breasts and zucchini slices with olive oil, minced garlic, salt, and pepper. Toss to coat them evenly.
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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.
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Step 4: Grill the zucchini slices for about 2-3 minutes per side, until they have grill marks and are tender.
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Step 5: Toast the slices of bread on the grill for a few minutes until they are lightly golden and crisp.
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Step 6: In a small bowl, mix the mayonnaise and Dijon mustard together until well combined.
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Step 7: Spread the mayo-mustard mixture on the toasted bread slices.
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Step 8: Arrange the grilled chicken slices and grilled zucchini slices on top of the bread.
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Step 9: Garnish with fresh basil leaves, if desired.
Nutritional Facts
- 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