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Grilled Chicken Sandwich With Fig Relish Recipe

by Global Cookbook

Ingredients

3 x boned skinned chicken breast halves (abt 6 ounce ea) 1/4 c. extra virgin olive oil - (about) Salt to taste Freshly-grnd black pepper to taste

6 slc sourdough bread (each abt 5" by 3" and 1/2" thick) 3/4 c. arugula leaves or possibly salad mix rinsed, crisped Fig Relish (see recipe)

Directions

1. Place each chicken breast half between two sheets of plastic wrap; with a flat mallet or possibly rolling pin, gently lb. to 1/2-inch thick. Brush both sides of chicken lightly with extra virgin olive oil and sprinkle with salt and pepper.
2. Lay chicken on an oiled grill over a solid bed of warm coals or possibly high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, till chicken is no longer pink in the center (cut to test), 6 to 8 min total.
3. Meanwhile, brush both sides of bread lightly with oil. When you turn chicken, lay bread slices on grill and cook, turning once, till lightly toasted, about 4 min total.
4. To assemble each sandwich, top one slice of bread with about 1/4 c. arugula leaves. Place chicken on arugula and top with about 1/3 c. fig relish. Top with second slice of grilled bread. Serve hot.
5. This recipe yields 3 sandwiches.

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