Mediterranean Grilled Chicken Sandwich
Mediterranean Grilled Chicken Sandwich
A simple, quick brine makes for extra juicy grilled chicken breasts. Layered with hummus, roasted red peppers, and pesto on toasted Soft Pretzilla Garlic and Herb buns, this flavorful, fresh take on chicken will find a permanent place in your rotation.
We love the double dose of basil from pesto and a layer of fresh basil leaves – if you prefer a milder flavor substitute baby spinach or lettuce for the fresh basil. While delicious grilled, this chicken also works beautifully cooked stovetop following the basic cook times as for grilling.
1 Combine the first 5 ingredients (water through oregano) in a glass bowl; stir until salt and sugar
dissolve. Set aside.
2 Working with 1 chicken breast half at a time, place between 2 pieces of plastic wrap. Using a rolling pin
or meat mallet, pound chicken breast into an even thickness about 3/4-inches thick. Repeat with remaining
chicken. Place chicken in reserved brine. Cover and refrigerate 1 hour. Remove chicken from brine and pat dry
with paper towels; discard brine.
3 Preheat grill to medium-high. Brush both sides of chicken breasts with olive oil and place on grill. Cook,
covered, 4 minutes per side or until juices run clear and a meat thermometer reads 165F. Remove from grill
and keep warm.
4 Spread the bottom halves of the buns with 1 tablespoon hummus each. Top each with 3 basil leaves, 2
slices tomato, chicken breast half, pesto, and roasted red peppers. Cap with bun tops and serve.
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