- bread - 8 slices
- For the filling: chicken breast - 360 Grams (without skin and bones)
- radish - 4 pieces (thinly sliced)
- Escarole Salad - 1 cup
- For marinade: fresh oregano - 1 teaspoon
- red wine vinegar - 1 teaspoon
- olive oil - 3 items. spoons
- For lubrication: garlic - 1 st. a spoon
- white beans - 1 cup
- fresh rosemary - 1 teaspoon
- For seasoning: salt - 3/4 Art. spoons
- Freshly ground pepper - - To taste
Beat together oregano, vinegar and 1 tablespoon oil. Lubricate the marinade with chicken on both sides. Put into a bowl, cover and put in the refrigerator for at least 2 hours or at night. Add the remaining 2 tablespoons oil and garlic in a large frying pan. Fry over medium heat, stirring until the garlic is soft, about 2 minutes. Add beans, liquid from beans and rosemary. Cook, mash the beans with a wooden spoon, 5 minutes. Add 1/4 teaspoon of salt, season with pepper. Put the mixture in a small bowl. Cover with a lid sideways. Heat the grill to medium temperature. Sprinkle the grill with oil. Fry the chicken on the grill, turning once, for 3 to 4 minutes on each side. Spice the remaining 1/2 teaspoon of salt. Put the cooked chicken in a dish and let it cool down a bit. Cut into slices, set aside. Fry the bread on the grill. Lubricate each slice with a bean mixture. Put on top pieces of chicken, radish, escarole, cover with remaining slices of bread and serve.
Servings: 4