Gourmet Chicken Sandwich Recipes

GOURMET CHICKEN SANDWICH

Gourmet Chicken Sandwich image

Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer. They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold.

Provided by LCLARKE

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread

Steps:

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 58 g, Cholesterol 69.8 mg, Fat 15.7 g, Fiber 3.1 g, Protein 34.6 g, SaturatedFat 3.1 g, Sodium 826.1 mg, Sugar 1 g

MARK'S AWESOME CHICKEN SANDWICH

Mark's Awesome Chicken Sandwich image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 or more servings

Number Of Ingredients 10

Ingredients

2 boneless chicken breasts
Salt, pepper, onion powder, garlic powder and cayenne pepper to taste
2 tablespoons olive oil
One 10-ounce box sliced mushrooms
1/2 cup Marsala wine
1 loaf Italian bread
1/2 cup grated Parmesan cheese
1/2 pound thinly sliced provolone cheese
1/2 pound thinly sliced Swiss cheese
1 jar roasted red peppers

Steps:

Season chicken strips or tenders with salt, pepper, onion powder, garlic powder and cayenne pepper to taste. Grill on a grill or in a grill pan. Heat olive oil in a skillet and saute mushrooms. Season mushrooms with the same spices as the chicken. Finish mushrooms by deglazing the pan with the Marsala wine and allow to reduce until the wine has evaporated.
Meanwhile, take a loaf of Italian bread and invert it. Cut a "V" wedge out of the bottom of the loaf and set aside. Into the hollowed out portion of the loaf, sprinkle Parmesan cheese, layer thinly sliced provolone, chicken, Swiss cheese, mushrooms and sliced jarred roasted red peppers. Repeat the layering until it is even with the top of the bread. Put wedge back in loaf and roll tightly in aluminum foil -- shiny side in.
Bake at 325 for 20 minutes. Remove and let the loaf rest a few minutes. Serve by slicing portions on a diagonal.

GOURMET CHICKEN SANDWICH

GOURMET CHICKEN SANDWICH image

Categories Chicken Rosemary

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
1 recipe (to taste) ground black pepper
1 tablespoon olive oil
1 teaspoon garlic, minced
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon fresh rosemary, chopped
8 slices garlic and rosemary focaccia bread

Steps:

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

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