Grilled Chicken Eggplant Sandwiches

Grilled Chicken & Eggplant Sandwiches

Grilled Chicken & Eggplant Sandwiches

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   21 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 14.5 oz. can diced tomatoes, undrained
  • 1 1/2 lb. chicken cutlets
  • 1 eggplant, cut into 1/2-inch thick slices
  • 2 T. chopped fresh basil
  • 1 Clove Garlic
  • 1/4 c. slivered kalamata olives
  • 7 T. extra-virgin olive oil
  • 1 t. dried oregano
  • 6 oz. package sliced provolone cheese
  • 1/2 t. crushed red pepper flakes
  • salt & pepper
  • 4 sub roll
Instructions

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.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.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.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.

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