Grilled Chicken Sandwich

When Matthew asks for one of my grilled chicken sandwiches, this is what he wants.  Its a little step beyond your normal grilled chicken but well worth the extra work.

Ingredients

  • boneless skinless chicken breast
  • Durkee tomato garlic pesto marinade
  • provolone cheese slices
  • sliced onions
  • creamy horseradish
  • mayonnaise
  • garlic powder
  • barbecue sauce
  • buns
  • red wine vinegar
  • vegetable oil
  • chopped, cooked bacon
  • tomato slices (optional)

Directions

1. Lay your chicken breasts out on a cutting board, cover with a layer of plastic wrap and using a meat mallet (flat side) pound until they are a uniform thickness all the way across



2. Next, tenderize the chicken (I like to use a blade tenderizer but if you don't have one then the other side of the meat mallet works too)



3.  Next, take your packet of Durkee Tomato Garlic Pesto Marinade and take out 1/8 of a tsp of the mix and set it aside (look, it made a heart!)



4. Take the rest of the mix and put it in a large zip top bag and mix it according to packet direction then add about 2 tablespoons of red wine vinegar



5. Place the chicken in the bad, squeeze out most of the air, squish it around to coat the chicken well then set it in the refridgerator for at least half hour (an hour is better)



6. Next, made the spread by combining 3 tablespoons mayonaise, 1 tsp barbecue sauce, 1 tsp creamy horserasdish, 1/8 tsp marinade powder and 1/2 tsp garlic powder (this is enough for 3 sandwiches, increase if you are making more)



7.  Now slice up some onions (how many depends on how many sandwiches you are making) and fry them in a pan with a bit of oil until very brown



8.  Go heat up the grill, its time to put the chicken on.  Grill the chicken for about 7 minutes on each side or until done



9. While the chicken is grilling, toast your buns under the oven broiler, then leave the broiler on, we are going to use it again in a minute



10. Once the chicken is done place the chicken breasts on a baking sheet and sprinkle with chopped, cooked bacon





11. Pile on the cooked onions



12. Top each with a slice of Provolone cheese



13. Place under the broiler to melt the cheese



14.  Put the spread on the buns



15.  Top with a slice of ripe tomato (optional) and enjoy







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