Grilledchickenmozzarellasandwiches Recipes

CAFE STYLE GRILLED CHICKEN SANDWICHES

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.

GRILLED TOMATO-AND-MOZZARELLA SANDWICHES

Steps:

• Using a 2- or 2 1/2-inch round cookie cutter (depending on size of tomatoes), cut out bread and mozzarella.
• Season tomatoes with salt and pepper. Sandwich 1 tomato slice and 1 mozzarella slice between 2 slices of bread. Repeat with remaining tomatoes, mozzarella, and bread to make 16 sandwiches.
• Preheat a grill to medium, or heat a grill pan over medium heat. Brush outsides of bread with butter. Grill sandwiches until golden brown and mozzarella is soft but not completely melted, about 5 minutes per side.

MOZZARELLA GRILLED CHICKEN SANDWICH RECIPE

Steps:

• Heat grill to medium-high heat.
• Grill chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.
• Turn chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls, cut sides down, to the grill for the last few minutes.
• Fill rolls with chicken, cheese and vegetables.

GRILLED CHICKEN MOZZARELLA SANDWICHES

Steps:

• Pour dressing in a bag. Place breasts in bag and shake to coat. Put in fridge for about 10 minutes.
• Heat oven to 400 and heat grill to medium-hot.
• Remove the bread from the bag and split in half. Place on an ungreased baking sheet and bake for about 10 minutes or until hot.
• Remove chicken from dressing and grill for about 15 minutes or until chicken is cooked though. Turn chicken and baste with dressing during cooking cycle.
• Place chicken on baked garlic bread and enjoy.
• Can add other sandwich condiments if desired.

GRILLED MOZZARELLA SANDWICH

Steps:

• Lay one-fourth of the mozzarella between 2 slices of bread and close. Repeat with the remaining bread slices.
• In a small shallow baking dish, whisk together the eggs and milk. Season with salt and pepper to taste.
• Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat until hot. Dust 1 sandwich with flour, dip it in the egg mixture, then add it to the pan. Fry about 3 minutes on each side, until the outside is golden and crisp, but not burned, and the mozzarella is completely melted. Remove the sandwich from the pan, then repeat with the other 3 sandwiches. Cut each sandwich in half and serve.

GRILLED CHICKEN SHAWARMA WRAPS WITH RAITA

Steps:

• At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
• About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
• Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
• Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
• To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
• Wrap each naan around the sandwich ingredients, and serve.

SHELLS WITH GRILLED CHICKEN AND MOZZARELLA

Steps:

• Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
• Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

WEEKNIGHT CHICKEN MOZZARELLA SANDWICHES

Steps:

• Preheat oven to 400°. Pound chicken with a meat mallet to 1/2-in. thickness. Place bread crumbs in a shallow bowl. Add chicken, a few pieces at a time, and turn to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, until no longer pink, 15-20 minutes. Spoon pasta sauce over chicken. Top with mozzarella and, if desired, Parmesan cheese. Bake until cheese is melted, 2-3 minutes longer. Serve on rolls.

GRILLED CHICKEN SANDWICHES WITH MOZZARELLA, TOMATO AND BASIL

Steps:

• In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1» tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.
• Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.