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Main Dish > Chicken, Duck & Turkey

Rosemary-Grilled Chicken Breast Sandwiches with Cheddar & Black Forest Ham


Servings: 4


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

Romaine leaves


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).

Calories 420

Total Fat 18g

Saturated Fat 5g

Sodium 849mg

Total Carbohydrate 24g

Dietary Fiber 4g

Protein 41g