Grilled Chicken & Eggplant Sandwiches
Ingredients
7 T. extra-virgin olive oil
1 T. minced garlic
1 t. dried oregano
1/2 t. crushed red pepper flakes
14.5 oz. can diced tomatoes, undrained
1/4 c. slivered kalamata olives
2 T. chopped fresh basil
salt & pepper
1 1/2 lb. chicken cutlets
1 eggplant, cut into 1/2-inch thick slices
6 oz. package sliced provolone cheese
4 bakery hoagie rolls
Preparation
1
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.
2
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.
3
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.
4
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.
.
About
Grilled chicken and eggplant are tucked into a garlicky toasted hoagie roll with provolone and tomato sauce, making for one very tasty sandwich from the grill.
Yield:
4 sandwiches
Added:
Thursday, June 26, 2014 - 11:53pm
