Grilled Chicken & Eggplant Sandwiches Recipe

Name: Grilled Chicken & Eggplant Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons extra virgin olive oil; 1 tablespoon minced garlic; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; 14 1/2 ounces diced tomatoes undrained; 1/4 cup kalamata olives slivered; 2 tablespoons fresh basil chopped; salt; pepper; 1 1/2 pounds chicken cutlets; 1 eggplant cut into 1/2-inch thick slices; 6 ounces provolone cheese package sliced; 4 hoagie rolls bakery

Servings: persons

7 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
14 1/2 ounces diced tomatoes undrained
1/4 cup kalamata olives slivered
2 tablespoons fresh basil chopped
salt
pepper
1 1/2 pounds chicken cutlets
1 eggplant cut into 1/2-inch thick slices
6 ounces provolone cheese package sliced
4 hoagie rolls bakery

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.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 7 tablespoons extra virgin olive oil, 1 tablespoon minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, and more.

Yes, Grilled Chicken & Eggplant Sandwiches 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.

Grilled Chicken & Eggplant Sandwiches

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