For a fun handheld summer entree, I grill up these mouthwatering sandwiches. Serve with chips and iced tea for a truly satisfying meal.
—SANDRA FISHER MISSOULA, MT
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
2 bacon strips, halved
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon olive oil
2 tablespoons barbecue sauce
2 pineapple slices
2 kaiser rolls, split
2 lettuce leaves, optional
2 slices provolone cheese
1. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels. Flatten chicken to 3/8-in. thickness; brush both sides with oil. Grill, uncovered, over medium heat for 4 minutes. Turn; brush with barbecue sauce. Grill 3-4 minutes longer or until juices run clear.
2. Meanwhile, place the pineapple and rolls cut side down on grill; cook for 3-4 minutes or until browned, turning the pineapple once. Place lettuce, if desired, on roll bottoms; top with chicken, cheese, bacon and pineapple. Replace roll tops.