Saturday, May 5, 2012

grilled chicken sandwich

Print Friendly and PDF

grilled chicken sandwich
adapted from Canadian Living

chicken marinade
2 tbsp. neutral oil, such as canola or grapeseed
2 tbsp. red wine vinegar*
1 clove garlic, minced
1 tsp. dried oregano
1/2 tsp. sugar
1/2 tsp. grainy mustard
1/2 tsp. soy sauce
freshly-ground pepper
2 good-sized boneless, skinless chicken breast

lemon-garlic mayo
6 tbsp. mayonnaise
1 tbsp. + 1 tsp. lemon juice
1 clove garlic, minced

sandwich filling 
1 red pepper, roasted** and sliced
1/2 c. oil-packed sundried tomatoes, sliced
1 1/2 c. havarti cheese, grated
1 avocado, sliced
your favourite bread to make the sandwiches

Mix all the ingredients of the marinade together and coat the chicken. Let stand for 10 minutes or cover and refrigerate for up to 12 hours.

Mix all the ingredients of the lemon-garlic mayo together and put in a small bowl.

Prepare the sandwich filling items (slice, grate, etc.).

There are two ways to grill the chicken:

1. Grill the chicken on an electric grill set to medium-high until done. Turn once while it's cooking.
2. Grill the chicken on the greased grill of your barbecue set to medium heat. Close the lid and grill, turning once, until it's not pink inside, about 10 minutes.

Slice the chicken and assemble your sandwiches. If you like, grill them once they're filled in order to get the cheese to melt (but I don't).

* I ran out of red wine vinegar and used white wine vinegar instead. Still yummy!
** To roast that pepper, put it in the oven at 425 degrees Fahrenheit for 15 minutes.

No comments:

Post a Comment