GRILLED CHICKEN BREAST SANDWICH RECIPE RECIPES
CAFE STYLE GRILLED CHICKEN SANDWICHES RECIPE | ALLRECIPES
Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.
Provided by Allrecipes Member
Categories Meat and Poultry Chicken Breast
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Preheat grill to medium-high heat.
- Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
- Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
- Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
- For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.
Nutrition Facts : Calories 553 calories, CarbohydrateContent 42.6 g, CholesterolContent 48.3 mg, FatContent 34.1 g, FiberContent 2.4 g, ProteinContent 20.3 g, SaturatedFatContent 8 g, SodiumContent 637.2 mg, SugarContent 3.2 g
BEST GRILLED CHICKEN SANDWICH RECIPE - HOW TO MAKE A ...
A Grilled Chicken Sandwich so good you'll never grill anything else.
Provided by Makinze Gore
Categories nut-free Fourth of July picnic weeknight meals grilled lunch
Total Time 2 hours 40 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a medium bowl or glass measuring cup, whisk together oil, soy sauce, lime juice, mustard, chili powder, and crushed red pepper flakes. Season with salt and pepper. Place chicken in a large resealable bag and pour marinade over. Refrigerate and let marinate for at least 2 hours. Meanwhile, make sauce: In a medium bowl, whisk together mayonnaise, honey, mustards, vinegar, and hot sauce. Season with a pinch of kosher salt and few cracks of black ground pepper. Refrigerate until ready to use. When ready to grill, heat grill over medium-high heat. Add chicken and grill until internal temperature reaches 165°, 6 to 8 minutes per side. Remove from grill and place on a plate to keep warm. Place red onion on grill and cook until lightly charred, about 3 minutes per side. Brush inside of buns with oil and grill until golden, 1 to 2 minutes. Spread honey mustard on bottom bun and top with a piece of chicken, grilled onions, and lettuce.
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- 1. Make the Fried Onions: Heat 1? to 2 inches of oil in a large skillet over medium-low heat. 2. In a shallow bowl, toss the onion in the buttermilk to coat. In another shallow bowl, stir together the flour, paprika, salt and pepper. 3. Remove the onion from the buttermilk, shaking to remove excess liquid, then dredge evenly in the flour mixture. 4. Add the onion to the hot oil and fry until evenly golden brown, about 4 minutes. Remove from the oil with a slotted spoon and drain on absorbent paper towels. 5. Make the Dill Sauce: In the bowl of a food processor or blender, process the dill, yogurt, buttermilk, lemon zest and lemon juice until smooth. Season with the onion powder, salt and pepper. 6. Make the Sandwiches: Heat a grill or grill pan until hot. Season the chicken breasts with the mustard powder, salt and pepper. Brush them evenly with the olive oil and then grill until nicely charred on both sides and fully cooked, 8 to 10 minutes. Cool slightly, then cut into thick slices. 7. To build a sandwich, place one piece of bread on a plate and spread with 1 to 2 tablespoons of the dill sauce. Next, evenly layer on slices of tomato, cucumber and grilled chicken; top with fried onions, ? cup parsley leaves and another piece of bread. Repeat to build three more sandwiches.
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