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.


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)


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.