Grilled Chicken and Escarole Sandwiches with White-Bean Spread

Name: Grilled Chicken and Escarole Sandwiches with White-Bean Spread
Yield: makes 4
Ingredients: 1 teaspoon finely chopped fresh oregano; 1 teaspoon red-wine vinegar; 3 tablespoons extra-virgin olive oil; 1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick; 1 tablespoon minced garlic; 1 cup drained jarred or canned white beans (reserve 1/4 cup liquid); 1 teaspoon finely chopped fresh rosemary; 3/4 teaspoon coarse salt; Freshly ground pepper; Vegetable oil cooking spray; 8 slices multigrain bread; 4 small radishes, thinly sliced; 1 cup thinly sliced escarole

January 26, 2012

You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.

Recipe notes

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