Grilled Chicken and Zucchini Sandwich

Although you can use both light and dark meat on this sandwich, it's best with breast meat. To kick-start lunch preparation, cook the zucchini on the grill while you're cooking the chicken; you can even assemble the sandwich the night before.

Yield: 4 servings (serving size: 1 wedge)

Ingredients

• 2  tablespoons  low-fat mayonnaise
• 1  teaspoon  fresh lemon juice
• 1/4  teaspoon  bottled minced garlic
• 1/8  teaspoon  freshly ground black pepper
• 1 1/2  teaspoons  extravirgin olive oil
• 2  small zucchini, thinly sliced lengthwise (about 12 ounces)
• 1  (8-ounce) package plain focaccia, cut in half horizontally
• 2  ounces  thinly sliced sharp provolone cheese
• 2  cups  thinly sliced skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
• 1/4  cup  sliced bottled roasted red bell peppers

Preparation

Combine first 4 ingredients; set aside.

Preheat grill or grill pan over medium-high heat.

Brush olive oil evenly over both sides of zucchini slices. Place half of zucchini on grill rack or grill pan; grill 2 minutes on each side or until lightly browned. Remove from grill or grill pan. Repeat procedure with remaining zucchini.

Layer bottom half of focaccia with cheese, zucchini, mayonnaise mixture, Grilled Lemon-Herb Chicken, bell peppers, and top half of focaccia. Cut into four wedges. Wrap in foil or parchment paper; chill.

Nutritional Information

Calories:

351 (30% from fat)

Fat:

11.6g (sat 3.9g,mono 4.7g,poly 1.4g)

Protein:

26.5g

Carbohydrate:

36.7g

Fiber:

2.2g

Cholesterol:

64mg

Iron:

3.1mg

Sodium:

785mg

Calcium:

132mg