Grilled Chicken Sandwiches with Paprika Mayo
Serve with tall glasses of your favorite beverage.

Servings: 6

1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon hot smoked Spanish paprika*
1 garlic clove, pressed
Olive Oil Cooking Spray
2 tablespoons vegetable oil
2 pounds onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
• 3 - 8 ounce skinless boneless chicken breast halves, cut crosswise in half
6 sourdough sandwich rolls or twelve 1/2-inch-thick slices sourdough bread
3 cups (lightly packed) arugula

Whisk first 4 ingredients in small bowl. Gradually whisk in 2 tablespoons olive oil. Season with salt and pepper. DO AHEAD Aioli can be made 2 days ahead. Cover prepared aioli and chill.

Heat vegetable oil in heavy large skillet over medium-high heat. Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes. Reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer. Season with salt and pepper. DO AHEAD: Caramelized onions can be made 2 hours ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat). Place chicken breasts between 2 sheets of plastic wrap. Pound with mallet to 1/3-inch thickness. Sprinkle with salt and pepper. Grill chicken until cooked through, about 3 minutes per side. Transfer to work surface. Spray each side of rolls with olive oil cooking spray. Grill rolls, cut side down, until grill marks appear, about 1 minute. Spread rolls with some of aioli. Assemble sandwiches, dividing chicken, caramelized onions, and arugula among rolls. Serve warm.

Per Serving: 337 Calories; 9g Fat (23.1% calories from fat); 1g Saturated Fat; 31g Protein; 33g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 465mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.

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