Rosemary Grilled Chicken Sandwiches
with Cheddar & Black Forest Ham
Ingredients
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4 (4-ounce) boneless, skinless chicken breast halves, fat trimmed
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3 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 tablespoon finely chopped fresh rosemary
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2 teaspoons minced garlic (2 medium cloves)
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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8 slices Cabot Sharp Cheddar
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4 ounces sliced Black Forest or other flavorful ham
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4 buns, split
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Romaine leaves
Makes 4 servings
Instructions
Place chicken between 2 large sheets plastic wrap; pound with mallet or heavy pan to flatten to even ½-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.
Set EGG for direct cooking at 500°F/260°C.
Remove chicken from marinade, shaking off excess. Cook on EGG until browned on outside and cooked through 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).
