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Mediterranean Chicken Sandwiches




Source of Recipe


Internet


List of Ingredients




1 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
1/4 cup Kalamata olives, pitted and finely chopped
2 tablespoons mayonnaise
1 loaf (8 ounces) Italian bread
2 small tomatoes, each cut into 4 slices


Recipe



1. In mortar with pestle, crush fennel seeds with thyme, salt, and pepper. Rub both sides of chicken breasts with fennel-seed mixture; set aside.
2. 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.

3. 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.

4. 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.