The Grilled Recipes kitchen invites you to try Grilled Chicken Sandwiches. Enjoy the best of grilled recipes and learn how to make Grilled Chicken Sandwiches.
Grilling outside is a summertime tradition that brings family and friends together. Try serving these delicious and healthy Grilled Chicken Sandwiches at your next get-together. Sweet peppers and a flavorful marinade make these grilled sandwiches colorful as well as delicious. Serve with a homemade butter and garlic spread and provolone cheese for an unforgettable summertime meal.
Ingredients
4 medium skinless, boneless chicken breast halves
1 recipe Marinade (recipe below)
2 medium onions, cut into 1/2-inch thick slices (about 4 cups)
2 medium red sweet peppers, cut into bite-sized strips (about 2 cups)
2 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. balsamic vinegar
3 Tbsp. butter, softened
1 clove garlic, minced
4 sandwich rolls, split
4 thin slices provolone cheese
Directions
1. Between two pieces of plastic wrap, pound chicken to 1/2 inch thickness. Place in self-sealing plastic bag set in shallow dish. Add marinade; seal bag. Refrigerate 1 to 2 hours.
2. Drain chicken; discard marinade. In a large skillet cook onions and sweet peppers, covered, in hot oil over medium-low heat 13 to 15 minutes or until tender; stir occasionally. Uncover; add 2 cloves minced garlic; cook and stir over medium-high heat 3 to 5 minutes more or until onions are golden. Stir in vinegar and 1/4 teaspoon each salt and ground black pepper. Cook until vinegar evaporates. Remove from heat; set aside.
3. Grill chicken on rack of uncovered grill directly over medium coals for 8 to 11 minutes or until no longer pink; turn once. Combine butter and 1 clove minced garlic. Spread on cut sides of rolls. Grill rolls, cut sides down, 1 to 2 minutes until golden. Place cheese on bottom halves of rolls. Top with chicken and vegetables. Add tops. Makes 4 sandwiches.
4. Marinade: Combine 3 tablespoons each lemon juice and olive oil; 1 tablespoon dried Greek or Italian seasoning, crushed; 1/2 teaspoon salt; and 1/4 teaspoon black pepper.
Recipe source BHG.com
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