Mediterranean Chicken Sandwiches Food

MEDITERRANEAN CHICKEN

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

MEDITERRANEAN CHICKEN SANDWICHES

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly., In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently., Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

MEDITERRANEAN CHICKEN SANDWICH

Steps:

• Spread 1 bread slice with dressing; sprinkle with feta.
• Fill bread slices with remaining ingredients.

20 MINUTE MEDITERRANEAN CHICKEN PITA SANDWICH RECIPE

Steps:

• In a large bowl, whisk together the cumin, turmeric, garlic powder, paprika, allspice, and vegetable oil. Add the diced chicken pieces and toss well to coat.
• Heat a large skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer and allow it cook for 2 minutes undisturbed. Continue to saute the chicken until cooked through, another 2-3 minutes.
• Meanwhile, make the sauce by whisking together the Greek yogurt, oregano, olive oil, and salt to taste.
• Assemble the pita sandwiches by spreading one quarter of the yogurt sauce over each of the four pitas, then topping with cooked chicken, cucumber and tomato slices, and topping with crumbled Feta cheese.

MEDITERRANEAN SANDWICH

Steps:

• SANDWICH SPREAD: Set out two slices of bread. Spread one side of one slice with the pesto. In a small bowl, stir together the mayo and sriracha (add slowly and to heat preference). Spread this mayo on the other slice of bread on one side.
• FILLING: Gently press the baby spinach on top of the mayo and Sriracha to secure it in place. Gently press the thinly sliced red onion strips on the side with pesto to secure in place. Sprinkle the feta cheese on top of the red onion and gently press it in. Remember this melts down a bit, so don't skimp! Add the thinly sliced tomatoes on top along with a tiny sprinkle of salt and pepper. Add the well-drained red pepper strips on top. Bring the sandwich piece with the spinach on top of the other.
• COOK: Add sandwich to a panini press or electric grill. Alternatively, add to a dry skillet. For the electric grill: close the lid and cook for 3-5 minutes or until the bread is fully toasted with defined char marks and the cheese is melted. For a panini press: Add the sandwich and cook according to the manufacturer's instructions until golden and cheese is melted, about 3 to 5 minutes. In a skillet: Preheat a dry skillet to medium low. Add the sandwich, then set a pan on top to weigh it down. Cook for 2-3 minutes, flip and cook another 2-3 minutes.

MEDITERRANEAN CHICKEN SALAD SANDWICHES

Steps:

• Coarsely grate the cucumber on the large holes of a box grater. Place the cucumber in a colander, set over a bowl and let sit. Squeeze the juice of 1 lemon into a small bowl. Add the onion and toss to coat; set aside.
• Finely grate the zest of the remaining lemon into a large bowl and squeeze in the juice (you should get about 3 tablespoons). Whisk in the yogurt, garlic, pinch salt, and 1⁄4 teaspoon pepper. Add the chicken and toss to coat. Squeeze any excess liquid out of the cucumber, then fold into the chicken mixture, along with the mint.
• Toss the olives and feta with the lemony onions. Fill the pitas with the chicken and top with the olive relish.

MEDITERRANEAN FISH SANDWICHES

Steps:

• For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
• Season the halibut on both sides with the salt, pepper, and greek seasoning. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.
• For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes.
• While the bread is cooking, smash the garlic with the side of a large chef's knife, cut off the end, and peel. Rub the cooked surface of the bread with the cut side of the garlic.
• For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, green onion, lemon zest, salt, and pepper.
• Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.

MEDITERRANEAN CHICKEN SANDWICH

Steps:

• Combine all ingredients for sauce in medium bowl. Stir well, to fully blend ingredients into creamy sauce. Cover; refrigerate for 30 minutes.
• Lightly butter kaiser roll halves. "Toast" them lightly by placing them cut side down, in a dry skillet on medium heat. Cook until golden brown and crispy. Remove from heat; set aside.
• Generously spread sauce on top/bottom halves of the toasted sides of rolls or buns. Place cooked chicken breast (or 1" thick slice of rotisserie chicken breast, if using) onto bottom half of bun. Add red onion slices, tomato slice, and a large lettuce leaf. Place top half of toasted bun onto sandwich (make sure it has sauce on it!). Repeat process for other sandwich. Serve, and enjoy.

MEDITERRANEAN CHICKEN SALAD SANDWICHES

Steps:

• Place chicken, water, basil, salt and pepper in medium pan, bring to boil.
• Reduce heat; simmer covered 10-12 minutes till chicken is no longer pink in center.
• remove chicken from pan; cool.
• Cut into 1/2 " pieces.
• Combine chicken, cucumber, mayonnaise, red pepper, olives,yogurt and garlic powder in medium bowl and toss to coat well.
• Spread rolls with additional mayonnaise.
• Top with lettuce and chicken salad mixture.
• Garnish as desired.

MEDITERRANEAN CHICKEN SANDWICHES

Steps:

• In mortar with pestle, crush fennel seeds with thyme, salt, and pepper. Rub both sides of chicken breasts with fennel-seed mixture; set aside.
• In small bowl, mix olives and mayonnaise. Cut bread crosswise into 4 equal pieces, then cut each piece horizontally in half. Spread olive mixture evenly on cut sides of bread; set aside.
• Place chicken on grill over medium heat and cook 10 to 12 minutes, turning once, until juices run clear when thickest part is pierced with tip of knife. Transfer chicken to cutting board.
• To assemble sandwiches, slice chicken breasts crosswise into 1/4-inch-thick slices. On bottom halves of bread, layer sliced chicken and tomatoes. Replace top halves of bread.