A peachy, peppery relish makes a lively contrast to the grilled chicken in these fun sandwiches. Make it a meal: Dress a sliced tomato and cucumber salad with balsamic vinegar and extra-virgin olive oil to serve alongside. Source: EatingWell Magazine, July/August 1994

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Heat 1 teaspoon of the oil in a large nonstick skillet over medium-low heat. Add onions and cook, stirring, until softened and starting to color, 5 to 7 minutes. Add sugar, stirring until it dissolves and starts to bubble, about 2 minutes. Add peaches and cook until the mixture turns golden brown, about 4 more minutes. Add vinegar and sherry, bring to a simmer and cook, stirring, until thickened and jamlike, 5 to 10 minutes. Stir in crushed peppercorns and season with salt. Transfer to a bowl and set aside.

  • Prepare grill or preheat broiler.

  • Place each chicken breast between two layers of plastic wrap and flatten gently with a rolling pin or heavy skillet until approximately 1/4 inch thick. Brush chicken breasts lightly with the remaining 1 teaspoon oil and season with salt and pepper. Grill or broil the chicken until no longer pink inside, 3 to 4 minutes per side. While the chicken is cooking, toast the rolls on the grill or under the broiler.

  • Place lettuce leaves on the bottom halves of the toasted rolls, followed by the chicken. Top with the peach-onion relish and the roll tops.


Tip: To peel peaches: Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board. Remove the skins with a paring knife.

Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition Facts

433 calories; 7.3 g total fat; 1.5 g saturated fat; 63 mg cholesterol; 482 mg sodium. 448 mg potassium; 60.7 g carbohydrates; 4.3 g fiber; 24 g sugar; 31.3 g protein; 510 IU vitamin a iu; 9 mg vitamin c; 22 mcg folate; 34 mg calcium; 1 mg iron; 37 mg magnesium;