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Hot Sandwiches

Grilled Chicken Patty Melt

Herbs, garlic and spring's best vegetables dress up this cheesy grilled chicken sandwich.

4 SERVINGS

|

30 MINUTES

You'll need:

Kraft Singles American Cheese Slices 12 oz Package (16 Slices)

INGREDIENTS:

4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2-inch thickness

1 Tbsp. each chopped fresh oregano, rosemary and thyme

2 cloves garlic, minced

1/2 cup olive oil

1/4 lb. fresh asparagus spears, cut lengthwise in half

1 zucchini, cut diagonally into 1/2-inch-thick slices

1 yellow squash, cut diagonally into 1/2-inch-thick slices

4 spring onions, cut lengthwise in half

8 slices whole grain bread

4 KRAFT Singles

1/4 cup KRAFT Mayo with Olive Oil

NUTRITION INFO

% Daily Value*

vitaminA

15%

vitaminC

15%

calciumLabel

25%

ironLabel

20%

potassiumLabel

* Percent Daily Values are based on a 2,000 calorie diet.

KITCHEN TIPS

Tip: 1

Spice up your mealtime with these easy-to-make sandwiches. Serve with your favorite fresh fruit to round out the meal.

Tip: 2

Substitute 1/2 cup KRAFT Balsamic Vinaigrette Dressing for the homemade marinade.

DIRECTIONS:

Place chicken in shallow dish. Mix herbs, garlic and oil until blended; pour over chicken. Turn chicken to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min.; turn. Add vegetables; grill 5 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning vegetables occasionally.
Fill bread slices with chicken, vegetables and Singles to make 4 sandwiches. Spread outsides of sandwiches with mayo. Grill 3 to 5 min. on each side or until golden brown on both sides.