Best Grilled Chicken And Onion Sandwich With Tomato Jam And Arugula Recipes

Oven Grilled

Provided by Food Network

Time 15m

Yield 2 sandwiches.

Number Of Ingredients 8

4 slices spelt bread or other whole-grain bread
Olive oil
5 ounces soy cheese or almond cheese
Freshly ground pepper
Coarse sea salt
2 very thin slices red onion
2 very thin slices tomato
8 leaves arugula, washed and dried

Steps:

Preheat the oven to 500 degrees.
Place a 10-inch nonstick pan with an ovenproof handle in the top third of the preheated oven. Allow the pan to heat for 3 to 5 minutes.
Brush 1 of each of the bread slices with a slight coating of olive oil.
Build the sandwiches by placing 2 slices of bread oil side down. Top each slice with half the cheese, spreading it evenly. Season with pepper and a few grains of salt. Top each sandwich with 1 of the remaining slices of bread, oil side up.
Place the sandwiches in the heated pan and cook for 5 minutes. Turn them over and cook for 5 minutes more; remove the pan from the oven. Open the sandwiches and fill with the onion, tomato and arugula.

Grilled Chicken with Arugula, Black Olives, and Tomatoes image

Provided by Tyler Florence

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Extra-virgin olive oil
1 lemon, cut in half
Salt
Freshly ground black pepper
2 large, ripe tomatoes, cored and diced
1 bunch arugula, stemmed, and torn into small pieces
1/4 cup chopped red onion
1/2 cup pitted black olives

Steps:

Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken.
Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot.