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Greek Grilled Cheese with ChickenGreek Grilled Cheese with Chicken
Greek Grilled Cheese with Chicken
Greek Grilled Cheese with Chicken
Make it a meal: Serve with chickpea, celery and red onion salad tossed in light Greek vinaigrette. Chef Tip: Pat drained eggplant, banana peppers and roasted red peppers dry with paper towel to prevent sandwich from getting soggy.
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Recipe - Dearborn Market
GreekGrilledCheesewithChicken.jpg
Greek Grilled Cheese with Chicken
Prep Time10 Minutes
Servings4
Cook Time12 Minutes
Calories402
Ingredients
8 slices whole grain 100% whole wheat bread
4 slices low-moisture part-skim mozzarella cheese
2 Roma tomatoes, sliced
1 1/2 cups skinless sliced rotisserie chicken breast
1/2 cup thinly sliced cucumber
1/3 cup drained marinated eggplant strips
1/4 cup drained mild banana pepper rings
1/4 cup drained and sliced roasted red peppers
1/4 cup crumbled feta cheese
1 tsp dried oregano
Directions

1. Spray 1 side of each bread slice with olive oil cooking spray. Place 4 slices, oil side down, on work surface; top with cheese, tomatoes, chicken, cucumber, eggplant, banana peppers, red peppers, feta cheese, oregano, and remaining 4 bread slices, oil side up.

 

2. Heat large skillet over medium heat. In 2 batches, cook sandwiches 6 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

 

Nutritional Information
  • 11 g Fat
  • 5 g Saturated fat
  • 65 mg Cholesterol
  • 775 mg Sodium
  • 46 g Carbohydrates
  • 1 g Fiber
  • 8 g Sugars
  • 6 g Added sugars
  • 22 g Protein
10 minutes
Prep Time
12 minutes
Cook Time
4
Servings
402
Calories

Shop Ingredients

Makes 4 servings
8 slices whole grain 100% whole wheat bread
Pepperidge Farm Whole Grain 100% Whole Wheat Bread, 24 oz
Pepperidge Farm Whole Grain 100% Whole Wheat Bread, 24 oz
$4.99$0.21/oz
4 slices low-moisture part-skim mozzarella cheese
Polly-O Part-Skim Mozzarella Cheese, 16 oz
Polly-O Part-Skim Mozzarella Cheese, 16 oz
On Sale!
$5.49 was $6.99$0.34/oz
2 Roma tomatoes, sliced
Roma Tomato
Roma Tomato
$0.93 avg/ea$2.49/lb
1 1/2 cups skinless sliced rotisserie chicken breast
Chef's Express Shoprite Kitchen Perdue Italian Rotisserie Chicken, 35 oz
Chef's Express Shoprite Kitchen Perdue Italian Rotisserie Chicken, 35 oz
$26.99$0.77/oz
1/2 cup thinly sliced cucumber
Fresh Cucumber, 1 each
Fresh Cucumber, 1 each
$0.99
1/3 cup drained marinated eggplant strips
Cento Marinated Eggplant Strips, 12 oz
Cento Marinated Eggplant Strips, 12 oz
$3.89$0.32/fl oz
1/4 cup drained mild banana pepper rings
CENTO Imported Pepperoncini, 12 fl oz
CENTO Imported Pepperoncini, 12 fl oz
$3.49$0.29/fl oz
1/4 cup drained and sliced roasted red peppers
La Fede Roasted Red Pepper, 12 fl oz
La Fede Roasted Red Pepper, 12 fl oz
$3.19$0.27/oz
1/4 cup crumbled feta cheese
Athenos Crumbled Feta Cheese
Athenos Crumbled Feta Cheese
$7.99$7.99/lb
1 tsp dried oregano
McCormick Oregano Leaves, 0.75 oz
McCormick Oregano Leaves, 0.75 oz
$3.39$4.52/oz

Nutritional Information

  • 11 g Fat
  • 5 g Saturated fat
  • 65 mg Cholesterol
  • 775 mg Sodium
  • 46 g Carbohydrates
  • 1 g Fiber
  • 8 g Sugars
  • 6 g Added sugars
  • 22 g Protein

Directions

1. Spray 1 side of each bread slice with olive oil cooking spray. Place 4 slices, oil side down, on work surface; top with cheese, tomatoes, chicken, cucumber, eggplant, banana peppers, red peppers, feta cheese, oregano, and remaining 4 bread slices, oil side up.

 

2. Heat large skillet over medium heat. In 2 batches, cook sandwiches 6 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.