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Open-Faced Grilled Chicken and Zucchini Sandwiches

Here's how you make Open-Faced Grilled Chicken and Zucchini Sandwiches
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  • Servings: 2
  • Prep: 10m
  • Cook: 20m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 2 boneless, skinless chicken breasts
  • 2 small zucchini, sliced lengthwise
  • 4 slices of bread (preferably ciabatta or sourdough)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 4 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • Fresh basil leaves, for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the grill to medium-high heat.

  • Step 2: Season the chicken breasts and zucchini slices with olive oil, minced garlic, salt, and pepper. Toss to coat them evenly.

  • Step 3: Place the chicken breasts on the grill and cook for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove from the grill and let them rest for a few minutes before slicing.

  • Step 4: Grill the zucchini slices for about 2-3 minutes per side, until they have grill marks and are tender.

  • Step 5: Toast the slices of bread on the grill for a few minutes until they are lightly golden and crisp.

  • Step 6: In a small bowl, mix the mayonnaise and Dijon mustard together until well combined.

  • Step 7: Spread the mayo-mustard mixture on the toasted bread slices.

  • Step 8: Arrange the grilled chicken slices and grilled zucchini slices on top of the bread.

  • Step 9: Garnish with fresh basil leaves, if desired.

We hope you enjoy this recipe!

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