Open-face Grilled Chicken-and-Pepper Sandwiches with Grilled Romaine Wedges

Name: Open-face Grilled Chicken-and-Pepper Sandwiches with Grilled Romaine Wedges
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 59 milliliters extra virgin olive oil, divided; 113 grams fresh mozzarella, sliced; 4 servings Kosher salt; 2 Tbsps fresh lemon juice, divided; 4 slices (1/4- to 3/4-inch-thick) artisan whole grain bread; 1 Tbsp pine nuts, toasted if desired; 2 romaine lettuce hearts, halved lengthwise with core intact; 4 boneless, skinless chicken breasts; 3 smalls mixed bell peppers (such as red, yellow, and orange), quartered

You can never have too many main course recipes, so give Open-face Grilled Chicken-and-Pepper Sandwiches with Grilled Romaine Wedges a try. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 455 calories, 36g of protein, and 26g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have romaine lettuce hearts, pine nuts, artisan grain bread, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Preheat grill to medium-high heat (350 to 40

Equipment you will use

Grill

or heat grill pan over medium-high heat.

Equipment you will use

Grill Pan

Combine 1 tablespoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each kosher salt and black pepper in a bowl.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

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Bowl

Add chicken, tossing to coat.

Ingredients you will need

Whole Chicken

Let marinate 10 minutes.

Grill bread, turning once, 3 minutes or until toasted; set aside.

Ingredients you will need

Bread

Equipment you will use

Grill

Brush romaine halves evenly with 1 tablespoon olive oil. Grill romaine halves 1 to 2 minutes or until grill marks appear. Set aside. Grill peppers, turning once, 5 to 7 minutes or until tender.

Ingredients you will need

Olive Oil

Peppers