Rosemary-Grilled Chicken Breast Sandwiches with Cheddar & Black Forest Ham
4 oz boneless, skinless chicken breast halves, fat trimmed
3 Tbs olive oil
2 Tbs fresh lemon juice
1 Tbs finely chopped fresh rosemary
2 minced garlic (2 medium cloves)
1/2 tsp salt
1/4 tsp freshly ground black pepper
8 slices Cabot Sharp Cheddar
4 oz sliced Black Forest or other flavorful ham
4 buns, split
Place chicken between 2 large sheets plastic wrap; pound with mallet or heavy pan to flatten to even 1/2-inch thickness.
In medium bowl, whisk together oil, lemon juice, rosemary, garlic, salt and pepper; add chicken, turning to coat. Cover and refrigerate for about 1 hour.
Prepare hot fire in charcoal grill or preheat gas grill to high. Remove chicken from marinade, shaking off excess. Grill until browned on outside and cooked thorough to center, 2 to 3 minutes per side. Toward end of cooking time, top each breast with slice of ham and cheese; cover with grill lid or foil until cheese is melted, about 2 minutes longer.
Serve on buns with bed of romaine leaves (toast buns on grill if desired).
Total Fat 18g
Saturated Fat 5g
Total Carbohydrate 24g
Dietary Fiber 4g