Grilled Chicken & Eggplant Sandwiches
7 T. extra-virgin olive oil
1 T. minced garlic
1 t. dried oregano
1/2 t. crushed red pepper flakes
14.5 oz. can diced tomatoes, undrained
1/4 c. slivered kalamata olives
2 T. chopped fresh basil
salt & pepper
1 1/2 lb. chicken cutlets
1 eggplant, cut into 1/2-inch thick slices
6 oz. package sliced provolone cheese
4 bakery hoagie rolls
Combine all of the ingredients for the garlic oil. Heat 1 tablespoon of the garlic oil in a medium saucepan over medium heat. When garlic begins to sizzle and smell fragrant, add the diced tomatoes and their liquid. Bring to a simmer, and simmer for about 10 minutes, until thickened slightly, breaking up the tomatoes a bit with a wooden spoon. Add the olives and basil. Season with salt & pepper to taste, set aside.
Preheat your grill for at least 10 minutes. Season the chicken with salt & pepper and toss with 2 tablespoons of the garlic oil. Brush the eggplant with 2 more tablespoons of the garlic oil. Split the hoagie rolls open and brush with the remaining 2 tablespoons of garlic oil.
Scrape clean and oil the grill grate (using a wad of paper towel dipped in oil). Add the eggplant and cook until tender about 5-7 minutes per side, turning once, remove eggplant from the grill and cover with foil while grilling the chicken. Add the chicken and grill until cooked through, about 4-5 minutes per side, adding the cheese for about the last 30 seconds to a minute. Remove chicken from the grill. Add the hoagie rolls, cut side down and grill until toasted.
To assemble the sandwiches, layer some of the eggplant on the toasted roll, topped with a little of the sauce then some of the chicken and additional sauce.