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Meat
Easy
4 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Some sandwiches have just “got it.” And this one works (we call it “a beautiful sandwich”), whether you enjoy the original or the light version that’s just as good. This one is a complete meal. Watch how Victoria does it on Secrets of Skinny Cooking. Yield: 4 sandwiches; 419 calories per sandwich with avocado or 369 with roasted zucchini
3/4 pound boneless skinless chicken breast, thinly sliced
salt, for sprinkling
pinch of coarse Gefen Black Pepper
1 eggplant, thinly sliced and quartered
salt, for sprinkling
1/2 cup Gefen Lite Mayonnaise (or sugar free or homemade)
2 tablespoons chopped fresh basil (about 12 fresh leaves) or 6 cubes Gefen Frozen Basil
1 tablespoon chopped fresh parsley (about 2 sprigs fresh leaves) or 3 cubes Gefen Frozen Parsley
1 clove garlic or 1 cube Gefen Frozen Garlic
1 teaspoon lemon juice
1 avocado, sliced or 1 zucchini, sliced and roasted
8 sun-dried tomatoes
4 (10-inch) whole wheat wraps (or your favorite wrap)
Add eggplant to a colander and sprinkle generously with salt. Let sit for 30 minutes. Rinse and dry.
Preheat oven to 425 degrees Fahrenheit. Add eggplant to a greased baking sheet and spray with nonstick cooking spray. Bake for 20–30 minutes, until crispy and soft.
In a food processor, combine mayonnaise, basil, parsley, garlic and lemon juice. Blend until smooth.
Coat chicken in oil and season with salt and pepper.
Heat a grill or grill pan and cook, about two minutes per side.
Spread the wrap with pesto.
Add sliced avocado, eggplant, sun-dried tomatoes, and chicken.
Close sandwich and toast in a panini press.
Adapted from Holy Shnitzel’s Cali Love Panini featured in Everyday Secret Restaurant Recipes.
How Would You
Rate this recipe?
Yum and quick! Served with squash and cauliflower soup to keep the ‘Skinny Cooking’ going..