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Olive Brined Chicken Sandwich with Olive Tapenade



Chicken breasts are brined in olive brine and a tangy olive tapenade is spread on top of this tasty chicken sandwich with a Mediterranean twist.

Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 cup olive brine
  • 1/2 cup pitted green olives
  • 1/4 cup pitted Kalamata olives
  • 2 cloves garlic
  • 1 tablespoon capers
  • 2 tablespoons fresh parsley
  • 4 slices of bread your choice
  • 4 lettuce leaves
  • 4 slices of tomato
  • 4 slices of provolone cheese
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions:

In a bowl, combine the chicken breasts and olive brine

Cover and refrigerate for at least 1 hour, or overnight for best results

Preheat the grill or a grill pan over medium-high heat

In a food processor, combine the green olives, Kalamata olives, garlic, capers, and parsley

Pulse until coarsely chopped

Remove the chicken breasts from the brine and pat dry with paper towels

Season with salt and pepper

Brush the grill or grill pan with olive oil

Grill the chicken breasts for 6-7 minutes per side, or until cooked through and no longer pink in the center

During the last few minutes of grilling, place a slice of provolone cheese on each chicken breast to melt

Toast the bread slices lightly

Spread a generous amount of olive tapenade on each slice of bread

Layer each sandwich with lettuce, tomato, and a chicken breast with melted cheese

Top with the remaining bread slices to form sandwiches

Slice the sandwiches in half and serve immediately


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