CHICKEN AND GRILLED VEGETABLE STACKED SANDWICHES
Dinner ready in 25 minutes! Enjoy these chicken and grilled veggie sandwiches flavored with garlic-lemon mayonnaise.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In small bowl, mix Garlic-Lemon Mayonnaise ingredients; set aside.
- Heat gas or charcoal grill. Brush zucchini and mushroom caps with oil; sprinkle both sides with salt and pepper. Place vegetables on grill over medium-high heat. Cover grill; cook 6 minutes, turning once, until just tender. Slice mushroom caps; cool.
- Spread Garlic-Lemon Mayonnaise on cut sides of bread. On bottom halves of bread, layer zucchini, mushrooms, chicken, tomato, cheese and basil. Cover with top halves of bread.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 25 mg, Fat 4, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 1180 mg, Sugar 7 g, TransFat 0 g
CAFE STYLE GRILLED CHICKEN SANDWICHES
Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill to medium-high heat.
- Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
- Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
- Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
- For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.
Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g
GRILLED CHICKEN AND VEGETABLE STACKS
Make and share this Grilled Chicken and Vegetable Stacks recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Chicken Breast
Time 19m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a char-grill (broiler) or barbecue over high heat. Place the chicken, capsicums, eggplant, zucchinis, oil, lemon juice, salt and pepper in a bowl and toss to coat. Cook the chicken for 3-4 minutes on the grill or barbecue before adding the capsicums, eggplant and zucchinis and cooking until the chicken is golden and cooked through and the vegetables tender. To serve, place the chicken, vegetables and rocket in a stack on plates and serve topped with the combined pesto and mayonnaise.
Nutrition Facts : Calories 263.7, Fat 20.6, SaturatedFat 3, Cholesterol 7.6, Sodium 224.3, Carbohydrate 20.6, Fiber 6.1, Sugar 8.7, Protein 3.3
GRILLED CHICKEN SANDWICH
Provided by Food Network
Time 1h55m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the marinade: Combine the lime juice, garlic, oregano, 4 tablespoons salt, 1 1/2 tablespoons pepper, chili powder, and oil in a large bowl. Add the chicken and marinate for 1 hour. Preheat the grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through, to 165 degrees F on an instant-read thermometer.
- For the chipotle mayonnaise: In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree.
- Clean the bowl of the food processor and add the garlic and brown sugar and pulse. Scrape down the sides of the work bowl and add 1/2 teaspoon salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store the mixture in an airtight container for up to 3 weeks.
- For the pesto mayonnaise: Combine the mayonnaise and pesto. Store the mixture in the refrigerator for up to 3 weeks in an airtight container.
- To assemble: Spread the mayonnaise on the cut-side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better).
GRILLED CHICKEN AND VEGETABLE SANDWICHES WITH TARRAGON MAYONNAISE
Provided by Carey Paquette
Categories Sandwich Chicken Herb Poultry Vegetable Picnic Super Bowl Lunch Mayonnaise Zucchini Summer Tailgating Grill/Barbecue Tarragon Bon Appétit Virginia Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
- Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
- Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
- Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.
- Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.
BEST GRILLED VEGETABLE SANDWICH
A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.
Provided by Suzy729
Categories Main Dish Recipes Sandwich Recipes
Time 3h20m
Yield 2
Number Of Ingredients 10
Steps:
- Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
- Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
- Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g
GRILLED CHICKEN AND VEGETABLES PACKS
Individual foil packets make this dish a snap to prepare. You can easily make the packets ahead of time-just refrigerate until ready to grill. From Prevention® Healthy Cooking.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
- Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
- In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
- Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
- Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g, TransFat 0 g
GRILLED CILANTRO-LIME CHICKEN THIGHS
All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.
Provided by Soup Loving Nicole
Categories Chicken Thighs
Time 2h17m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill over medium-high heat and lightly oil the grate.
- Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.
Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg
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