Grilled chicken eggplant sandwiches
Grilled Chicken & Eggplant Sandwiches is a flavorful main course dish that serves 4. It covers 37% of your daily vitamins and minerals intake. Perfect for The Fourth of July, this recipe takes 45 minutes to prepare. If you enjoy this recipe, you may also like Grilled Eggplant Sandwiches.
Ingredients
canned tomatoes
411.07 g
chicken cutlets
680.39 g
eggplant
1
fresh basil
6.3 Tbsps
garlic
1 Clove
kalamata olives
33.75 ml
extra virgin olive oil
7 Tbsps
oregano
0.36 tsps
provolone cheese
170.1 g
red pepper flakes
0.12 tsps
salt and pepper
4 servings
sub rolls
4
Method
- 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.
Nutrition:
Carbs
48 g
Fat
44 g
Protein
55 g
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