In just fifteen minutes, you can take a boring grilled chicken sandwich and transform it into a flavorful, vegetable-filled lunch. Take full advantage of this season's radishes and get your protein in at the same time.
This recipe was contributed by Nature's Own.
- 1 bunch radishes with tops
- 2 Teaspoons extra virgin olive oil
- 1 clove garlic, finely chopped
- 1/8 Teaspoon salt
- Dash pepper
- 2 slices of Provolone cheese
- 4 slices of bread, such as Nature's Own Life
- 2 tomato slices
- 2 thin onion slices
- 1 medium chicken breast, grilled and cut into strips
Cut radish roots from greens and reserve radish roots for another use.
Wash radish greens in cold water several times to remove all dirt and grit. Dry in salad spinner or with paper towels.
Chop greens, if desired.
In medium skillet, heat oil over medium heat.
Cook and stir radish greens and garlic 2 minutes or until tender and water has evaporated. Season with salt and pepper.
For each sandwich, place one slice of cheese on one slice of toast.
Top cheese with half the radish greens, a tomato slice, an onion slice and half the chicken.
Top with another slice of toasted bread.