TUSCAN CHICKEN SANDWICH
This Tuscan Chicken Sandwich features seasoned grilled chicken, provolone cheese, baby spinach leaves, roasted red peppers, and pesto mayo on Ciabatta rolls or sandwich buns.
Provided by Zona
Categories Chicken-Poultry
Time 20m
Number Of Ingredients 10
Steps:
- Place the chicken cutlets between sheets of plastic wrap and pound thin.
- Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.
- Drain and slice or dice the roasted red peppers.
- Pre-heat the grill for medium-high direct heat.
- In a small bowl, whisk together the mayonnaise and the pesto and set aside.
- Grill the chicken until cooked through, about 3 - 5 minutes per side.
- Place the provolone slices onto the chicken to melt just a little during the last minute or two.
- Transfer the chicken to a plate and let rest about 3 minutes.
- If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.
- Spread the pesto mayo onto both sides of the sandwich buns or rolls.
- On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.
Nutrition Facts : Calories 865 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 48 grams fat, Fiber 5 grams fiber, Protein 64 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1163 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
GRILLED TUSCAN CHICKEN
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to medium-high heat.
- Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
- Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
- Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
- Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
- Serve the chicken on a bed of arugula with lemon slices.
TUSCAN-STYLE GRILLED CHICKEN SANDWICH
Make and share this Tuscan-Style Grilled Chicken Sandwich recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat).
- Combine mayonnaise and pesto in small bowl; whisk to blend.
- Cut bread horizontally in half.
- Brush chicken lightly with oil; sprinkle with salt and pepper.
- Grill chicken until just cooked through, about 5 minutes per side.
- Transfer chicken to cutting board; cool slightly.
- Cut chicken on sharp diagonal into 1/2-inch-thick slices.
- Spread pesto mayonnaise onto cut surfaces of bread.
- Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves.
- Top with bread tops.
Nutrition Facts : Calories 318.3, Fat 13.3, SaturatedFat 2.2, Cholesterol 83.2, Sodium 419.3, Carbohydrate 22.6, Fiber 10.7, Sugar 3.9, Protein 29.1
FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES
These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.
Provided by carina
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
- Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
- Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
- Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Nutrition Facts : Calories 631 calories, Carbohydrate 56.2 g, Cholesterol 60.6 mg, Fat 33.7 g, Fiber 4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 1258.1 mg, Sugar 6.6 g
GRILLED TUSCAN CHICKEN SANDWICHES
A great hot sandwich with flavorful grilled chicken, savory veggies and provolone cheese. This is a easy and simple recipe don't let the long instructions drive you away. Note: I don't add the salt since the salad dressing has enough.
Provided by Porfavorcorona
Categories Lunch/Snacks
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken breasts in large Ziploc bag and cover with zesty italian dressing.
- Marinate in the refrigerator at least 4 hours turning the bag over occasionally to coat all of the chicken.
- Preheat gas/charcoal grill or a ridged grill pan to a medium-high heat.
- Remove the chicken from the bag and season with salt and pepper.
- Place chicken on grill and cook until meat is done (center 180 degrees), about 9-10 minutes per side.
- In a large skillet, on the stove or the side burner of grill, heat the olive oil and add the red and green peppers, mushrooms and onions.
- Saute about 6-7 minutes.
- Add the garlic during the last 2 minutes.
- When chicken is done remove to a plate and let rest for a few minutes.
- Cut the chicken into strips and arrange on the buns or bread.
- Top with the vegetables.
- Drizzle with a small amount of Italian dressing and top with cheese.
- Add mayo to the top of bread if desired.
- Wrap sandwiches in aluminum foil and set back on grill for about 2 minutes until bread is warm and cheese is melted.
- May add lettuce and tomato if desired.
- Place sandwiches on serving tray and skewer with party toothpicks.
- If using a loaf of bread, cut into equal pieces, add toothpicks and arrange on serving platter.
Nutrition Facts : Calories 576.3, Fat 31.6, SaturatedFat 11.1, Cholesterol 87.6, Sodium 989.2, Carbohydrate 36.1, Fiber 2.5, Sugar 7.8, Protein 36.4
ATHENIAN CHICKEN GRILLED CHEESE SANDWICHES
Mozzarella and feta cheese make one delicious duo in this upscale grilled cheese that also features tender Athenian chicken and fresh herb flavor. -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in 1 tablespoon oil over medium heat until meat is no longer pink. Set aside and keep warm., In a small bowl, combine the cheeses, mint, oregano and capers. Distribute half the cheese mixture evenly among 4 bread slices. Layer with chicken and remaining cheese mixture. Top with remaining bread. Brush outsides of sandwiches with remaining oil., Using a large cast-iron skillet or electric griddle over medium heat, toast sandwiches until cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 605 calories, Fat 36g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 918mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 3g fiber), Protein 41g protein.
GRILLED ITALIAN SANDWICHES
I made this for a family gathering and everyone raved about it. It's a fun recipe to grill for a crowd and can be adjusted according to everyone's favorite sandwich fillings. -Tammy Kriz, Marshall, Minnesota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute peppers in oil just until tender. Sprinkle with salt and pepper. Meanwhile, in a small bowl, combine the butter, mustard, chives, garlic and pepper flakes., Cut bread into 1/2-in. slices, leaving slices attached at the bottom. Cut loaf through the two center slices, separating loaf into two halves. Cut off and discard end slices. Place each loaf on heavy-duty foil coated with cooking spray. Spread butter mixture between every other slice. Alongside buttered slices, insert cheese, meat and peppers, using provolone cheese and salami in one loaf and cheddar cheese and roast beef in the other., Wrap each loaf tightly in foil; place on grill rack. Grill, covered, over indirect medium heat for 8-10 minutes or until cheese is melted. Using a serrated knife, separate sandwiches.
Nutrition Facts : Calories 364 calories, Fat 23g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 862mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.
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