Home Recipes Casablanca Pear and Chicken Sandwich

Casablanca Pear and Chicken Sandwich

Filled with crisp greens, grilled chicken, sweet pears, and tangy goat cheese, this sandwich packs a lot of flavor on your choice of bread.

Recipe courtesy of USA Pears

4 tbsp	olive oil
2 tbsp	purchased pomegranate syrup
2 tbsp	pomegranate juice
¼ tsp	salt
¼ tsp	pepper
2	medium USA Bartlett Pears, cored and halved
2	boneless, skinless chicken breasts (12 ounces)
4	ciabatta bread rolls
28 g	soft goat cheese
28 g	mixed greens
	pomegranate seeds for garnish

Step 1
Combine olive oil, pomegranate syrup, pomegranate juice, salt and pepper. Reserve some for drizzling on sandwiches.
Step 2
Preheat grill to medium heat. Brush cut side of pears with pomegranate vinaigrette. Grill cut side down until lightly grill-marked, about 5 minutes. Cool. Slice thin.
Step 3
Place chicken in a dish with remaining vinaigrette. Turn to coat. Remove from vinaigrette and grill on medium heat, 6–7 minutes until lightly grill-marked. Turn. Brush with remaining vinaigrette in dish. Cook 6 minutes or until internal temperature is 170 degrees. Cool. Slice thin.
Step 4
Cut pocket breads in half. Fill halves with sliced chicken, pears, goat cheese and greens. Drizzle with reserved vinaigrette and garnish with pomegranate seeds.

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