Mediterranean Chicken Sandwiches

Kalamata olives, tomatoes, fennel seeds, and thyme give this sandwich its Mediterranean flavor profile. For double the grilled flavor, slice the bread as directed, then grill it alongside the chicken breasts for about 1½ minutes per side.

PREP: 25 minutes      GRILL: 10 to 12 minutes

MAKES: 4 servings

1 teaspoon fennel seeds

½ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

4 medium skinless, boneless chicken breast halves (about 1¼ pounds total)

¼ cup Kalamata olives, pitted and minced

2 tablespoons mayonnaise

1 loaf (8 ounces) Italian bread

2 ripe small tomatoes (4 ounces each), each cut into 4 slices

1. Prepare outdoor grill for direct grilling over medium heat.

2. In mortar with pestle, crush fennel seeds with thyme, salt, and pepper. Rub both sides of chicken breasts with fennel-seed mixture; set aside.

3. In small bowl, mix olives and mayonnaise. Cut bread crosswise into 4 equal pieces, then cut each piece horizontally in half. Spread olive mixture evenly on cut sides of bread; set aside.

4. Place chicken on hot grill rack and grill until juices run clear when thickest part of breast is pierced with tip of knife, 10 to 12 minutes, turning over once. Transfer chicken to cutting board.

5. To assemble sandwiches, cut chicken breasts crosswise into ¼-inch-thick slices. On bottom halves of bread, layer sliced chicken and tomatoes. Replace top halves of bread.

EACH SERVING: About 400 calories, 38g protein, 32g carbohydrate, 12g total fat (2g saturated), 86mg cholesterol, 910mg sodium