Cilantro-Chicken Sandwiches

Photo by Beth Galton
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 921 calories
    • Fat 51 g
    • Sat Fat 12 g
    • Cholesterol 63 mg
    • Sodium 1150 mg
    • Protein 33 mg
    • Carbohydrate 86 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 102 mg


  1. Check 1/2cup fresh cilantro leaves
  2. Check 1/4cup plus 1 tablespoon olive oil
  3. Check 3/4teaspoon kosher salt
  4. Check 4 chicken cutlets
  5. Check 1 long loaf French bread
  6. Check 2 large tomatoes, sliced
  7. Check 1/3cup grilled vegetables (eggplant, zucchini, tomato, red onion), cut up
  8. Check 1 10-ounce bag potato chips
  9. Check 1/4teaspoon black pepper


  1. Heat the 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and the pepper. Cook until golden brown and cooked through, 2 to 3 minutes per side.
  2. Meanwhile, in a blender or food processor, combine the cilantro, remaining olive oil and salt, and process until smooth.
  3. Slice the bread in half lengthwise and drizzle each half with the cilantro oil. Layer the sliced tomatoes, chicken, and grilled vegetables on the bottom half of the bread. Top with the second half and cut the sandwich into 4 pieces. Serve with potato chips.