This sandwich is perfect for block parties, family get-togethers or picnics. Offer it on a cutting board with a serrated knife for everyone to cut a portion. Choose a wide baguette if you're packing it for a picnic.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2005
Ingredients
Chive Mayo:
Method
In bowl, whisk together vinegar, oil, garlic, rosemary, salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 12 hours.)
Place chicken on greased grill, grill pan or in skillet over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 10 minutes. With knife held horizontally, cut each breast in half.
Chive Mayo: In bowl, stir mayonnaise with chives. Cut baguette lengthwise in half almost but not all the way through. Spread mayo over cut side of bottom; top with red pepper and romaine. Overlap chicken on top.
Nutritional facts <b>Per serving:</b> about
- Sodium 781 mg
- Protein 38 g
- Calories 445.0
- Total fat 12 g
- Cholesterol 83 mg
- Saturated fat 2 g
- Total carbohydrate 44 g
%RDI
- Iron 21.0
- Folate 47.0
- Calcium 7.0
- Vitamin A 22.0
- Vitamin C 102.0
