By replacing tomato with sweet and juicy grilled watermelon, this sandwich gets a summery kick that is sure to be a hit at your next barbecue.
1 1/2 Tbsp (22 mL) vegan mayonnaise
2 Tbsp (30 mL) low-fat sour cream
2 Tbsp (30 mL) fresh basil
2 Tbsp (30 mL) fresh mint
1 garlic clove, minced
1/2 tsp (2 mL) lemon zest
2 free-range, skinless, boneless chicken breasts
1 Tbsp (15 mL) coconut oil, melted, divided
1/2 tsp (2 mL) ground black pepper
4 – 1/2 in (1.25 cm) slices of watermelon, seeded and rind removed
3 oz (85 g) feta cheese or goat cheese
1 whole grain baguette
4 curly lettuce or butter lettuce leaves
Preheat grill over medium-high heat.
Place mayonnaise, sour cream, basil, mint, garlic, and lemon zest in food processor and blend until herbs are finely chopped.
Brush chicken with half the coconut oil and season with pepper. Grill, turning once, until cooked through, about 6 to 8 minutes total. Remove from heat, place on cutting board, and let rest for 4 minutes before thinly slicing.
Brush remaining coconut oil over watermelon and grill until grill marks appear, about 1 minute. Turn over, top with cheese, and continue to grill another minute.
Cut baguette into 4 – 6 in (15 cm) pieces. Slice horizontally and grill cut side, if desired. Spread some herb sauce on both sides of bread. Build sandwich by placing lettuce on bottom bun, followed by sliced chicken, and then grilled watermelon. Cap off sandwich with top bun. Repeat with remaining bread and filling.
Each serving contains: 393 calories; 31 g protein; 14 g total fat (7 g sat. fat, 0 g trans fat); 36 g total carbohydrates (17 g sugars, 4 g fibre); 499 mg sodium
source: “Melon Madness“, alive #370, August 2013