Name: Grilled Chicken & Eggplant Sandwiches
Prep time: 6 min
Cook time: 42 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 14.5 oz canned tomatoes; 1.5 lb chicken cutlets; 1 eggplant; 2 T basil; 1 Clove garlic; 0.25 c slivered kalamata olives; 7 T olive oil; 1 t oregano; 6 oz provolone cheese; 0.5 t pepper flakes; 4 servings salt & pepper; 4 sub roll

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Grilled Chicken & Eggplant Sandwiches Recipe — Recipes Zone

Method

11 steps · 45 min

01
Make Garlic Oil
Whisk together the 7 tablespoons olive oil, 1 clove minced garlic, 1 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes in a small bowl. This is your garlic oil for the whole recipe.
02
Simmer Tomato Sauce
In a medium saucepan, heat 1 tablespoon of the garlic oil over medium heat. Once the garlic starts to sizzle and you can smell its fragrance, pour in the 14 1/2 ounces of diced tomatoes, liquid and all.
Bring the sauce to a simmer and let it cook for about 10 minutes, until it thickens slightly. Use a wooden spoon to break up the tomatoes as it simmers.
03
Finish Tomato Sauce
Stir in the 1/4 cup slivered Kalamata olives and 2 tablespoons fresh basil. Season the sauce with salt and pepper to your liking, then set it aside.
04
Prep Grill and Chicken
Preheat your grill for at least 10 minutes.
Meanwhile, season the 1 1/2 pounds of chicken cutlets generously with salt and pepper, then toss them with 2 tablespoons of the garlic oil to coat.
05
Prep Eggplant and Rolls
Brush the 1 eggplant, sliced, with 2 tablespoons more of the garlic oil. Split the 4 sub rolls open and brush the cut sides with the remaining 2 tablespoons of garlic oil.
06
Oil Grill Grate
Scrape the grill grate clean and oil it well, using a wad of paper towel dipped in oil held with tongs.
07
Grill Eggplant
Place the eggplant slices on the hot grill. Cook for about 5 to 7 minutes per side, turning once, until they are tender and show good grill marks. Remove the grilled eggplant from the grill and cover it loosely with foil to keep warm while you cook the chicken.
08
Grill Chicken and Cheese
Add the seasoned chicken cutlets to the grill. Cook for about 4 to 5 minutes per side, until they are cooked through. During the last 30 seconds to 1 minute of cooking, place the 6 ounces of provolone cheese slices on top of the chicken to melt.
09
Rest Chicken
Take the chicken off the grill and let it rest for a moment while you toast the rolls.
10
Toast Rolls
Place the prepared sub rolls, cut side down, on the grill. Toast them until they're lightly golden and warmed through.
11
Assemble Sandwiches
To build your sandwiches, layer a few slices of grilled eggplant onto the toasted roll. Spoon on some of the tomato sauce, then add a cheesy chicken cutlet, and finish with a bit more sauce.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	810kcal	41%
Fat	44g	63%
Carbohydrate	49g	19%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Soya

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Grilled Chicken & Eggplant Sandwiches Recipe

About this recipe

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Method

Make Garlic Oil

Simmer Tomato Sauce

Finish Tomato Sauce

Prep Grill and Chicken

Prep Eggplant and Rolls

Oil Grill Grate

Grill Eggplant

Grill Chicken and Cheese

Rest Chicken

Toast Rolls

Assemble Sandwiches

Nutrition

Allergens

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