Grilled Chicken And Escarole Sandwich With White-Bean Spread

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Vegetable oil cooking spray

8 slices multigrain bread

1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick

4 small radishes, thinly sliced

1 cup thinly sliced escarole

1 teaspoon finely chopped fresh oregano

1 teaspoon red wine vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1 cup drained jarred or canned white beans (reserve 1/4 cup liquid)

1 teaspoon finely chopped fresh rosemary

3/4 tablespoon coarse salt

Freshly ground pepper

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