Ingredients4 boneless, skinless chicken breasts (about 1 pound)
4 sun-dried tomatoes, packed in oil
8 fresh oregano sprigs
2 tablespoons sun-dried tomato oil
Salt and freshly ground black pepper to taste
1/4 cup mayonnaise
2 teaspoon tomato paste
1 teaspoon fresh oregano, chopped
1/2 teaspoon freshly ground black pepper
8 slices bacon, cooked
4 romaine lettuce leaves
2 large, very ripe tomatoes, sliced
4 (4 to 6-inch square) pieces focaccia, cut in half horizontally
Directions1. Prepare Chicken: Preheat grill or broiler. Use a thin, sharp knife to slice a pocket in the side of each chicken breast. Into each pocket, slip a sun-dried tomato and 2 sprigs of oregano. Rub the chicken with 1 tablespoon oil from the sun-dried tomatoes and season with salt and pepper. Baste with remaining tablespoon oil from tomatoes while grilling.
2. Grill the chicken until the outside is nicely charred and the internal temperature is 180 degrees F when tested with a thermometer. The chicken should feel firm to the touch.
3. Meanwhile, prepare Tomato Mayonnaise: In small bowl, mix together all the ingredients for the Tomato Mayonnaise. Remove chicken to cutting board and cut diagonally into long, thin slices.
4. To assemble the sandwiches, spread the focaccia (both tops and bottoms) with the Tomato Mayonnaise. Arrange chicken slices on the bottom piece of focaccia. Top each sandwich with 2 slices bacon, lettuce and tomatoes. Set the top of the bread in place and cut the sandwich in half to serve.
In order to reduce the fat and sodium in the following recipe use light mayonnaise instead of regular mayonnaise and substitute the bacon with turkey bacon.