Chicken Clubhouse
This golfers' sandwich is quickly prepared on the grill. Look for peameal bacon (also called sliced sweet pickled pork back with cornmeal) or use regular back bacon. Serve with crudités.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 592 |
| pro | 56 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 55 g |
| fibre | 8 g |
| chol | 122 mg |
| sodium | 1.971 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 27% |
| vit A | 4% |
| vit C | 15% |
| folate | 16% |
-
4 boneless skinless chicken breasts
1/2 tsp (2 mL) each salt and pepper
4 slices peameal bacon
4 whole wheat panini or submarine buns
1/4 cup (50 mL) light mayonnaise
2 small tomatoes, sliced
8 large basil leaves
Preparation:
Sprinkle chicken with 1/4 tsp (1 mL) each of the salt and pepper. Place on greased grill over medium-high heat; close lid and grill for 6 minutes. Turn chicken over; add bacon and grill, turning bacon halfway through, until chicken is no longer pink inside, about 6 minutes.
Cut panini horizontally in half; grill, cut side down, until toasted, about 1 minute. Spread with mayonnaise. Divide tomatoes and basil over bottom halves; sprinkle with remaining salt and pepper. Top with bacon then chicken; sandwich with bun tops.
Additional Information
Source
Canadian Living Magazine: August 2004
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