Grilled Chicken and Escarole Sandwich with White-Bean Spread

Ingredients in this Recipe

1 cup drained jarred or canned white beans, (reserve 1/4 cup liquid)
1 cup thinly sliced escarole
1 tablespoon minced garlic
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
1 teaspoon red wine vinegar
1 whole boneless, skinless chicken breast, (about 12 ounces), split and pounded to 1/2 inch thick
3 tablespoons extra virgin olive oil
3/4 teaspoon coarse salt
4 small radishes, thinly sliced
8 slices multigrain bread
Freshly ground pepper
Vegetable oil cooking spray

See Full Recipe at Martha Stewart