Mediterranean Grilled Chicken BLT

  • Yield: 4 servings


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