Recipe
Barbecue Chicken Sandwich
Prep Time: 15 min
Cook Time: 15 min
Serves: 4
This loaded chicken sandwich tastes as if it came right from a deli. The unique combination of soy-marinated chicken breast, pesto, and Havarti elevates a simple sandwich to a gourmet delight.
Contributed By: Recipe by Cheryl McGinnis, Thunder Bay, ON
Ingredients
4
boneless, skinless chicken breast(s)
1 tsp (5 mL)
oregano, dried
2 tbsp (30 mL)
oil
2 tbsp (30 mL)
red wine vinegar
1
clove garlic, minced
1/2 tsp (2.5 mL)
sugar
1/2 tsp (2.5 mL)
Dijon mustard, coarse grain
pepper, dash, freshly ground
1/2 tsp (2.5 mL)
soy sauce
1 tbsp (15 mL)
pesto
3 tbsp (45 mL)
light mayonnaise
3 cups (750 mL)
mushrooms, sliced, sautéed
1/2 cup (125 mL)
roasted red pepper(s), thinly sliced
4
sun-dried tomatoes, thinly sliced
1 cup (250 mL)
Havarti cheese, grated
4
Kaiser roll(s)
Instructions
1
In a large bowl, whisk together oil, vinegar, garlic, oregano, sugar, mustard, soy sauce and pepper.
2
Add chicken breasts; turn to coat. Let stand for 10 minutes or cover and refrigerate for up to 12 hours.
3
Grill chicken over medium heat, 6-12 minutes or until a thermometer inserted into the chicken reads 165°F (74°C).
4
Turn half way through cooking.
5
Remove from heat and loosely tent with foil for 10 minutes.
6
In a small bowl, combine mayonnaise with pesto; spread over cut sides of buns.
7
Sandwich chicken, mushrooms, roasted pepper, sun-dried tomatoes and cheese in buns.
8
Place on greased grill over medium heat.
9
Grill, turning once and pressing sandwich with spatula until cheese is melted and buns are golden, about 5 minutes.