Chef Tom Jetland, Fez, Phoenix, Ariz.
Yield: 12 sandwiches
Olive oil 3/4 cup
Pomegranate syrup 3/4 cup
Pomegranate juice 1/3 cup
Salt 3/4 tsp.
Pepper 3/4 tsp.
Bartlett pears, cored, halved 6
Boneless, skinless chicken breasts 2 1/2 lbs.
7-in. pita bread rounds 12
Goat cheese 12 oz.
Mesclun greens as needed
Pomegranate seeds to garnish
For pomegranate vinaigrette, whisk together oil, pomegranate syrup, pomegranate juice, salt and pepper.
Brush cut side of pears with vinaigrette. Grill, cut side down, until lightly marked, about 5 minutes. Cool pears; slice thinly.
Marinate chicken with remaining vinaigrette. Grill chicken over medium heat, brushing with vinaigrette. Once cooked, slice thinly and reserve.
Cut pita bread in half. Fill each half with portions of chicken, pear, ounce goat cheese and greens. Garnish with pomegranate seeds.