Summary

Grilled Chicken & Eggplant Sandwiches is a main course that serves 4. For $3.69 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 55g of protein, 44g of fat, and a total of 810 calories. If you have salt & pepper, chicken cutlets, basil, and a few other ingredients on hand, you can make it. 2 people were impressed by this recipe. The Fourth Of July will be even more special with this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. If you like this recipe, you might also like recipes such as Grilled Chicken & Eggplant Sandwiches, Grilled Eggplant Sandwiches, and Grilled Eggplant Sandwiches.

Instructions

1. Combine all of the ingredients for the garlic oil. Heat 1 tablespoon of the garlic oil in a medium saucepan over medium heat. When garlic begins to sizzle and smell fragrant, add the diced tomatoes and their liquid. Bring to a simmer, and simmer for about 10 minutes, until thickened slightly, breaking up the tomatoes a bit with a wooden spoon. Add the olives and basil. Season with salt & pepper to taste, set aside.
2. Preheat your grill for at least 10 minutes. Season the chicken with salt & pepper and toss with 2 tablespoons of the garlic oil. Brush the eggplant with 2 more tablespoons of the garlic oil. Split the hoagie rolls open and brush with the remaining 2 tablespoons of garlic oil.
3. Scrape clean and oil the grill grate (using a wad of paper towel dipped in oil). Add the eggplant and cook until tender about 5-7 minutes per side, turning once, remove eggplant from the grill and cover with foil while grilling the chicken. Add the chicken and grill until cooked through, about 4-5 minutes per side, adding the cheese for about the last 30 seconds to a minute. Remove chicken from the grill. Add the hoagie rolls, cut side down and grill until toasted.
4. To assemble the sandwiches, layer some of the eggplant on the toasted roll, topped with a little of the sauce then some of the chicken and additional sauce.

Ingredients

• 1 diced tomatoes, undrained
• 2 chicken cutlets
• 3 eggplant, cut into 1/2-inch thick slices
• 4 chopped fresh basil
• 5 chopped fresh basil
• 6 Garlic
• 7 slivered kalamata olives
• 8 extra-virgin olive oil
• 9 dried oregano
• 10 package sliced provolone cheese
• 11 crushed red pepper flakes
• 12 salt & pepper
• 13 sub roll

Directions

• 1 Combine all of the ingredients for the garlic oil.
• 3 Add the olives and basil. Season with salt & pepper to taste, set aside.Preheat your grill for at least 10 minutes. Season the chicken with salt & pepper and toss with 2 tablespoons of the garlic oil.
• 4 Brush the eggplant with 2 more tablespoons of the garlic oil. Split the hoagie rolls open and brush with the remaining 2 tablespoons of garlic oil.Scrape clean and oil the grill grate (using a wad of paper towel dipped in oil).
• 5 Add the eggplant and cook until tender about 5-7 minutes per side, turning once, remove eggplant from the grill and cover with foil while grilling the chicken.
• 6 Add the chicken and grill until cooked through, about 4-5 minutes per side, adding the cheese for about the last 30 seconds to a minute.
• 7 Remove chicken from the grill.
• 8 Add the hoagie rolls, cut side down and grill until toasted.To assemble the sandwiches, layer some of the eggplant on the toasted roll, topped with a little of the sauce then some of the chicken and additional sauce.