Mediterranean Grilled Chicken BLT

  • Yield 4 servings


4 -- chicken breast halves, skinless, boneless, 1 pound
4 -- sun-dried tomatoes, packed in oil
8 sprigs fresh oregano
2 tablespoons oil from sun-dried tomatoes
-- Salt, to taste
-- Pepper, to taste
Tomato mayonnaise
1/4 cup mayonnaise
2 teaspoons tomato paste
1 teaspoon fresh oregano, chopped
1/2 teaspoon black pepper
8 slices bacon, cooked
4 -- romaine lettuce leaves
2 large very ripe tomatoes, sliced
4 -- pieces focaccia 4 to 6 inches square, cut in half horizontally


  1. Prepare the coals for the grill or preheat the broiler. Use a thin, sharp knife to slice a pocket in the side of each chicken breast. Into each pocket, slip a sun-dried tomato and 2 sprigs of oregano. Rub the chicken with 1 tablespoon oil from the sun-dried tomatoes and season with salt and pepper. Baste with other tablespoon oil from tomatoes while grilling. Grill the chicken until the outside is nicely charred and the internal temperature is 180°F. when tested with a thermometer. The chicken should feel firm to the touch. While the chicken is cooking, stir the ingredients for the Tomato Mayonnaise together in a small bowl. Remove chicken to cutting board and cut diagonally into long, thin slices. To assemble the sandwiches, spread the focaccia (both tops and bottoms) with the Tomato Mayonnaise. Arrange chicken slices on the bottom piece of focaccia. Top each sandwich with 2 slices bacon, tomato slices and lettuce leaf. Set the top of the bread in place and cut the sandwich in half to serve



Get every new post delivered to your Inbox.

Join 278 other followers