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Spartan Chicken Melt
An open-faced Greek sandwich: chicken cutlets marinated in oregano, mustard, olive paste and balsamic, piled on toasted bread with slow-cooked red onions, arugula and feta, then flashed under the broiler.
- YieldMakes 4 sandwiches
- Hands-on45 min
- Total1 h 13 min
- Difficulty
Ingredients
Marinade
- 45 mlextra-virgin Greek olive oil, 3 tbsp
- 1 tbspmild mustard
- 2 tbspfresh oregano, chopped
- ½ tsptomato paste
- ½ tspkalamata olive paste
- 1 tbspGreek or other balsamic vinegar
- to tastefreshly ground black pepper
- 2large boneless, skinless chicken breasts, trimmed of excess fat and halved lengthwise
Onions
- 15 mlextra-virgin Greek olive oil, 1 tbsp, plus a little more for the pan and for brushing the bread
- 2large red onions, halved and sliced
- 1 tbspGreek or other balsamic vinegar
To assemble
- 4 pieceswhole-grain baguette, ciabatta or other good bread, cut into sandwich lengths and split open
- 1 tbspmild mustard
- 1 buncharugula, small bunch
- 150 gGreek feta, crumbled
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