Grilled Chicken and Escarole Sandwiches with White-

Name: Grilled Chicken and Escarole Sandwiches with White-Bean Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon finely chopped fresh oregano; 1 teaspoon red-wine vinegar; 3 tablespoons extra-virgin olive oil; 1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick; 1 tablespoon minced garlic; 1 cup drained jarred or canned white beans (reserve 1/4 cup liquid); 1 teaspoon finely chopped fresh rosemary; 3/4 teaspoon coarse salt; Freshly ground pepper; Vegetable oil cooking spray; 8 slices multigrain bread; 4 small radishes, thinly sliced; 1 cup thinly sliced escarole

Servings: persons

1 teaspoon finely chopped fresh oregano
1 teaspoon red-wine vinegar
3 tablespoons extra-virgin olive oil
1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick
1 tablespoon minced garlic
1 cup drained jarred or canned white beans (reserve 1/4 cup liquid)
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon coarse salt
Freshly ground pepper
Vegetable oil cooking spray
8 slices multigrain bread
4 small radishes, thinly sliced
1 cup thinly sliced escarole

1
Whisk together the oregano, vinegar, and 1 tablespoon oil.
2
Brush marinade onto both sides of chicken.
3
Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
4
Put remaining 2 tablespoons oil and the garlic into a large skillet.
5
Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes.
6
Add beans and reserved liquid, and rosemary.
7
Cook, mashing beans with the back of a wooden spoon, 5 minutes.
8
Add 1/4 teaspoon salt; season with pepper.
9
Transfer to a small bowl.
10
Cover; set aside.
11
Heat a large grill pan over medium-high heat.
12
Coat with cooking spray.
13
Add chicken.
14
Grill, turning once, until cooked through, 3 to 4 minutes per side.
15
Season with remaining 1/2 teaspoon salt.
16
Transfer to a plate; let cool slightly.
17
Cut chicken into 1/4-inch-thick slices; set aside.
18
Toast the bread.
19
Spread each slice with white-bean spread, dividing evenly.
20
Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.
21
(Per serving)
22
Calories: 409
23
Fat: 13g
24
Cholesterol: 49mg
25
Carbohydrate: 43g
26
Sodium: 541mg
27
Protein: 29g
28
Fiber: 6g

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon finely chopped fresh oregano, 1 teaspoon red-wine vinegar, 3 tablespoons extra-virgin olive oil, 1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick, and more.

Yes, Grilled Chicken and Escarole Sandwiches with White-Bean Spread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken and Escarole Sandwiches with White-Bean Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions