Grilled Chicken Patty Melt

Serving Size: 4
Prep Time:
Total Time:


  • 4 small boneless skinless chicken breast half (1lb.), pounded to 1/2-inch thickness
  • 4 KRAFT Singles
  • 8 slices whole grain bread
  • 4 spring onion, cut lengthwise in half
  • 1 yellow squash, diagonally cut into 1/2-inch-thick-slices
  • 1 zucchini, diagonally cut into 1/2-inch-thick slices
  • 0.25 Pound fresh asparagus spear, cut lengthwise in half
  • 0.5 cup olive oil
  • 2 clove garlic, minced
  • 1 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh oregano
  • 0.25 cup KRAFT mayo with olive oil reduced fat mayonnaise


  1. Place chicken in shallow dish. Mix herbs, garlic and oil until blended; pour over chicken. Turn chicken to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
  2. Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min.; turn. Add vegetables; grill 5 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning vegetables occasionally.
  3. Fill bread slices with chicken, vegetables and Singles to make 4 sandwiches. Spread outsides of sandwiches with mayo. Grill 3 to 5 min. on each side or until golden brown on both sides.

Kraft Kitchen's Tips

Shortcut: Substitute 1/2 cup KRAFT Balsamic Vinaigrette Dressing for the homemade marinade.