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Mediterranean Grilled Chicken BLT

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“A nice sandwich to make for a luncheon, a romantic picnic or outdoor family outing in nice weather; make ahead of time, refrigerate and serve later. Or serve hot aside soup or salad for a comfort food type of dinner during the cold winter months. I've used the George Foreman to grill the chicken and have grilled the sun-dried tomatoes atop the breast, along with dried oregano seasoning.”
READY IN:
1hr
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice a"pocket" into the side of each chicken breast; stuff with a sun-dried tomato and 2 sprigs of oregano.
  2. Rub chicken with 1 Tbsp oil from the sun-dried tomatoes and season with the salt and pepper.
  3. Grill and baste with remaining 1 Tbsp oil from the tomatoes (internal temp 180 when chicken is done).
  4. While chicken is grilling, combine ingredients for the dressing in a small bowl.
  5. Remove chicken and cut into long, thin slices.
  6. Spread the bottom part of the focaccia bread with the dressing; divide chicken slices (enough for 4 sandwiches) and add, as well as 2 slices bacon, tomato slices and lettuce leaf per sandwich.

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