A delicious warm chicken sandwich, which is packed full of wonderful flavours and textures. Enjoy with a side salad and a serving of crisps.
16 people made this
6 boneless, skinless chicken breast fillets
2 tablespoons olive oil
salt and ground black pepper to taste
1/4 teaspoon garlic granules
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon crushed chillies
3/4 (280g) jar sun-dried tomatoes, drained and oil reserved
100g sliced black olives, drained
6 sub rolls, split lengthways
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat barbecue for medium high heat and lightly oil the cooking grate.
Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic granules, onion powder, oregano and crushed chillies. Set aside.
In a medium bowl, combine the sun-dried tomatoes, olives and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste. Set aside.
Grill chicken on preheated barbecue for 10 to 12 minutes, turning in different directions while cooking to get cross-cross barbecue markings.
Place cooked chicken on rolls and top each with a heaped tablespoon of tomato mixture.