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Grilled Chicken, Goat Cheese & Sundried Tomato Sandwiches
8 skinless boneless chicken breast halves -- well trimmed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 cloves garlic -- minced
2 teaspoons fresh rosemary -- minced
2 red onions -- cut in 1/2" slices
8 large french bread rolls -- cut in half
1/2 cup sun-dried tomatoes, oil-packed -- drained and chopped
2 bunches arugula
4 ounces light soft goat cheese
Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes.
Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.
|Jennifer Mathes, Ph.D.|