Grilled Chicken Patty Melt



  • 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2 - inch thickness
  • 1 tbsp. each chopped fresh oregano, rosemary and thyme
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 lb. fresh asparagus spears, cut lengthwise in half
  • 1 zucchini, cut diagonally into 1/2-inch-thick-slices
  • 1 yellow squash, cut diagonally into 1/2-inch-thick slices
  • 4 spring onions, cut lengthwise in half
  • 8 slices whole grain bread
  • 4 KRAFT Singles
  • 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise


Prep Time
30 min. plus marinating
  1. PLACE chicken in shallow dish. Mix herbs, garlic and oil until blended; pour over chicken. Turn chicken to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
  2. HEAT grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min.; turn. Add vegetables; grill 5 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning vegetables occasionally.
  3. FILL bread slices with chicken, vegetables and Singles to make 4 sandwiches. Spread outsides of sandwiches with mayo. Grill 3 to 5 min. on each side or until golden brown on both sides.
  4. Serving Suggestion: Spice up your mealtime with these easy-to-make sandwiches. Serve with your favorite fresh fruit to round out the meal.
  5. Shortcut: Substitute 1/2 cup KRAFT Balsamic Vinaigrette Dressing for the homemade marinade.

Nutritional Information

Per Serving
Calories 480, Total Fat 23g, Saturated Fat 6g, Cholesterol 85mg, Sodium 660mg, Carbohydrate 31g, Protein 37g
Total Fat23g
Saturated Fat6g
Vitamin A15%DV
Vitamin C20%DV