Open-Face Grilled Chicken-And-Pepper Sandwiches Wit

Name: Open-Face Grilled Chicken-And-Pepper Sandwiches With Grilled Romaine Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lemon juice, divided; 1/4 cup extra virgin olive oil, divided; Kosher salt; Freshly ground black pepper; 4 boneless, skinless chicken breasts; 4 (1/4- to 3/4-inch-thick) artisan whole grain bread slices; 2 romaine lettuce hearts, halved lengthwise with core intact; 3 small, mixed bell peppers (such as red, yellow, and orange), quartered; 4 ounces fresh mozzarella, sliced; 1 tablespoon pine nuts, toasted if desired

Servings: persons

1
Preheat grill to medium-high heat (350u00b0 to 400u00b0) or heat grill pan over medium-high heat.Combine 1 tablespoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each kosher salt and black pepper in a bowl. Add chicken, tossing to coat. Let marinate 10 minutes.
2
Grill bread, turning once, 3 minutes or until toasted; set aside. Brush romaine halves evenly with 1 tablespoon olive oil. Grill romaine halves 1 to 2 minutes or until grill marks appear. Set aside. Grill peppers, turning once, 5 to 7 minutes or until tender. Cut peppers into strips, and set aside.
3
Grill chicken, turning once, 8 minutes or until cooked through.
4
Divide grilled peppers and chicken among bread slices; top with mozzarella. Drizzle romaine halves with remaining 1 tablespoon olive oil and remaining 1 tablespoon lemon juice. Sprinkle with pine nuts, kosher salt, and black pepper.

426

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 10 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, divided, 1/4 cup extra virgin olive oil, divided, Kosher salt, Freshly ground black pepper, and more.

Yes, Open-Face Grilled Chicken-And-Pepper Sandwiches With Grilled Romaine Wedges 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!

Open-Face Grilled Chicken-And-Pepper Sandwiches With Grilled Romaine Wedges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions