Grilled Chicken and Vegetable Sandwiches with Tarragon Mayonnaise

• 3/4 cup reduced-fat mayonnaise
• 1/4 cup chopped fresh tarragon
• 4 teaspoons tarragon vinegar
• 2 skinless boneless chicken breast halves
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 3 medium zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices
• 1 large red onion, cut into1/3-inch-thick slices
• 4 kaiser rolls, split horizontally
• 8 tomato slices

1. Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
2. Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half.
3. Place on sheet of foil.
4. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
5. Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
6. Prepare barbecue (medium-high heat).
7. Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface.
8. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini.
9. Transfer to work surface.
10. Grill rolls until toasted, about 2 minutes per side.
11. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices.
12. Cover with roll tops.

mayonnaise, tarragon, tarragon vinegar, chicken, olive oil, garlic, zucchini, red onion, kaiser rolls, tomato

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-and-vegetable-sandwiches-with-tarragon-mayonnaise-108455 (may not work)