Ingredients
1 large zucchini, cut on the diagonal into eight 1/4-inch-thick pieces
4 thin slices red onion
8 chicken cutlets (1 1/2 pounds total)
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
4 plain or poppy-seed rolls
Sliced tomatoes
Baby arugula
Preparation
Heat a grill to medium-high. Clean and lightly oil hot grill. Brush zucchini, onion, and chicken with extra-virgin olive oil. Season with salt and pepper. Grill until zucchini and onion are crisp-tender and chicken is cooked through, 2 to 3 minutes per side. In a small bowl, combine Dijon mustard and mayonnaise.
Spread 1 1/2 teaspoons mustard mixture on top half of rolls. Serve chicken on rolls with grilled vegetables, tomatoes, and baby arugula.
