8 slices whole grain 100% whole wheat bread
4 slices low-moisture part-skim mozzarella cheese
2 roma tomatoes, sliced
1 ½ cups skinless sliced rotisserie chicken breast
½ cup thinly sliced cucumber
⅓ cup drained marinated eggplant strips
¼ cup drained mild banana pepper rings
¼ cup drained and sliced roasted peppers
¼ cup crumbled feta cheese
1 tsp dried oregano
1
Spray 1 side of each bread slice with olive oil cooking spray. Place 4 slices, oil side down, on work surface; top with cheese, tomatoes, chicken, cucumber, eggplant banana peppers, red peppers, feta cheese, oregano and remaining 4 bread slices, oil side up.
2
Heat large skillet over medium heat. In 2 batches, cook sandwiches 6 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.
Make it a Meal: Serve with chickpea, celery and red onion tossed in light Greek vinaigrette.
Chef Tip: Pat drained eggplant, banana peppers and roasted red peppers dry with paper towel to prevent sandwich from getting soggy.
Ingredients
8 slices whole grain 100% whole wheat bread
4 slices low-moisture part-skim mozzarella cheese
2 roma tomatoes, sliced
1 ½ cups skinless sliced rotisserie chicken breast
½ cup thinly sliced cucumber
⅓ cup drained marinated eggplant strips
¼ cup drained mild banana pepper rings
¼ cup drained and sliced roasted peppers
¼ cup crumbled feta cheese
1 tsp dried oregano