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PrintBarbecue Chicken Sandwich
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.
![[+]](/images/uploads/recipes/2013/Apr/03/888_view.jpg)
Barbecue Chicken Sandwich
4
boneless, skinless chicken breast(s)
4
1 tsp
oregano, dried
5 mL
2 Tbsp
oil
30 mL
2 Tbsp
red wine vinegar
30 mL
1 clove
garlic, minced
1 clove
1/2 tsp
sugar
2.5 mL
1/2 tsp
Dijon mustard, coarse grain
2.5 mL
pepper, dash, freshly ground
1/2 tsp
soy sauce
2.5 mL
1 Tbsp
pesto
15 mL
3 Tbsp
light mayonnaise
45 mL
3 cups
mushrooms, sliced, sautéed
750 mL
1/2 cup
roasted red pepper(s), thinly sliced
125 mL
4
sun-dried tomatoes, thinly sliced
4
1 cup
Havarti cheese, grated
250 mL
4
Kaiser roll(s)
4
Preparation
Serves 4
Cook time :
15 min
|
Preparation time :
15 min
Barbecue Chicken Sandwich
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.
