Name: Grilled Chicken and Escarole Sandwich With White-Bean Spread
Ingredients: Vegetable oil cooking spray; 8 slices multigrain bread; 1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick; 4 small radishes, thinly sliced; 1 cup thinly sliced escarole; 1 teaspoon finely chopped fresh oregano; 1 teaspoon red wine vinegar; 3 tablespoons extra-virgin olive oil; 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 tablespoon coarse salt

Grilled Chicken and Escarole Sandwich With White-Bean Spread

Recipe by Mackenzie Foster

Servings

servings

Prep timeminutes

Cooking timeminutes

Calorieskcal

For a midday pick-me-up, indulge in a well-stacked sandwich. Grilled chicken and garlicky white-bean spread supply protein, while escarole adds folate. Multigrain bread helps sustain energy (the soft white variety can make energy flag). You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.

Ingredients

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

Directions

Whisk together oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add 1/4 teaspoon salt; season with pepper. Transfer to a small bowl. Cover, and set aside.
Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining 1/2 teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into 1/4-inch-thick slices; set aside.
Toast bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.