Smoked Grilled Chicken Sandwich Recipes
SMOKED GRILLED CHICKEN SANDWICH
This grilled smoked chicken sandwich with roasted red peppers, mozzarella cheese and pepper pesto will become your favourite sandwich recipe of all time! The chicken is smoked first then piled high with tons of flavourful ingredients.
Provided by Kim
Categories Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Heat your chicken pieces up on the grill. Use a cookie sheet if the pieces are small.
- Now use garlic butter and spread that stuff liberally all over the baguette. Pop the spread side of the baguette down and grill until golden, about 3 minutes.
- Now take that baguette off the grill.
- Pop a cookie sheet or pizza stone on the grill.
- Place the bottom of the baguette bottom side down on the cookie sheet. Start piling on the chicken and layer it with roasted red peppers, cheese and pesto. However you want to layer it is fine by me. Just go nuts and pile that sucker high.
- Put the top of the baguette on, well, the top obviously.
- Put the lid of the grill down and let that sucker heat up until the cheese melts. It will take a few minutes. Do not have your grill too hot or you will scorch the bread. If you're concerned it's too close to the grates use bricks to lift the cookie sheet up off the grill grates a little bit.
- Pull it off the grill and slap more pesto on it.
- You can make your own favourite pesto, or make my Fire Roasted Yellow and Red Pepper Pesto
- Serve with a big old sandwich loving smile!
Nutrition Facts : Calories 176 kcal, Carbohydrate 3 g, Protein 13 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 835 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CALIFORNIA SMOKED CHICKEN PANNINI
Layered with melty cheese, sliced avocado and tomato, smoked chicken and a flavorful bell pepper, garlic aioli - this panini is hearty and satisfying! Ready in minutes.
Provided by Lisa Lotts
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Spread bread generously with red pepper aioli. Top one slice with cheese and chicken slices. Layer avocado and tomato on the other slice. Fold sandwich together and spread top of sandwich lightly with 1 teaspoon mayonnaise.
- Heat a panini press or grill pan over medium high heat. Place the sandwich mayonnaise side down on the pan. Brush the top side of the sandwich with remaining teaspoon mayonnaise.
- Griddle until the cheese is melted and the sandwich is golden brown and hot. Transfer to a cutting board and let it rest for one minute before slicing and serving.
Nutrition Facts : Calories 657 kcal, Carbohydrate 31 g, Protein 34 g, Fat 43 g, SaturatedFat 20 g, Cholesterol 99 mg, Sodium 2056 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
ORANGE VINAIGRETTE GRILLED CHICKEN SANDWICH
Description An epic chicken sandwich recipe. Tangy, smoky, a little sweet, a little spicy. Fresh ingredients. You can't go wrong with this one here! This vinaigrette recipe is also the bomb, as it has fresh orange juice, Dan-O's, sweet honey, and tangy mustard. You'll want to make this all the time! First, we'll start with the vinaigrette. Ultimately, we will end up marinating our chicken in this. This recipe calls for enough marinade for about 1.5 lbs of chicken. If you are doing more, consider doubling. Use a good balsamic vinegar, good olive oil, a nice fresh orange, and some good honey. The orange can be substituted for lemon or lime, but trust me on the orange. Save a little of this vinaigrette for topping your sandwiches at the end! Second, is the chicken. I like to use full chicken breasts on these sandwiches for full epicness, but really you can slice the chicken too. You want to let this chicken marinade for about 5-6 hours before grilling. Grill on a hot grill (500 + degrees) and aim for good sear marks. This vinaigrette has a good amount of sugar, so getting the grill marks should be no problem. Third, is the sandwich. Do NOT skip the toasting of the bun. Spread some softened butter on the inside of the top and bottom bun, and on a pan or flat surface for 30-45 seconds until golden and slightly charred. Bacon is optional, but pulls the whole thing together. Use spicy pickles too, and add some Dan-O's to your mayonnaise! Serve Orange Vinaigrette Grilled Chicken Sandwich with your favorite side and some chips. Enjoy! Looking for other good chicken recipes to try? Try our famous chicken thighs recipe. Ingredients For the Vinaigrette ½ cup olive oil 3 tbsp balsamic vinegar 2 tbsp honey 2 tbsp dijon mustard 1 tbsp brown sugar 3 tbsp fresh squeezed orange juice 1 tbsp soy sauce 2 tbsp Dan-O's Original Seasoning 1 tsp salt ½ tsp black pepper 1 ½ lbs chicken boneless chicken breast (3 medium-sized breasts) 6 strips of bacon Dan-O's Original Seasoning Mayo Lettice, tomato, onion, spicy pickles Choice of good quality buns Prep Time 5 Mins Cook Time 10 Mins Serving Size 2 Instructions Mix all your ingredients for the vinaigrette. Season your chicken breasts heavily with Dan-O's Original, then place them in a bag. Pour the vinaigrette into the bag and seal shut. Keep a small amount of vinaigrette for drizzling on the sandwich later. Place in the refrigerator for 5-6 hours. Place the chicken out for about 30 minutes to warm up to room temperature while still in the bag. Pre-slice your veggies. Preheat your grill to high and oil your grates. Take chicken out of the bag and shake off any excess marinade. Place on the grill and cook until done and then remove from grill. Grill bacon or cook indoors via your preferred method. While your chicken rests, toast your buns by spreading insides with butter and cooking in a medium-high pan for around 20-30 seconds. Build your sandwich with mayo (sprinkled with Dan-O's), onion, chicken breast, bacon, tomato, spicy pickles, and a spoonful of vinaigrette. Enjoy! Contributed by Chuck in Louisville, KY Submit your recipe! Best Dan Seasoning Shop All Products
Provided by Crosby Team
Categories Sandwich
Yield 2
Number Of Ingredients 18
Steps:
- Mix all your ingredients for the vinaigrette. Season your chicken breasts heavily with Dan-O's Original, then place them in a bag. Pour the vinaigrette into the bag and seal shut. Keep a small amount of vinaigrette for drizzling on the sandwich later. Place in the refrigerator for 5-6 hours.
- Place the chicken out for about 30 minutes to warm up to room temperature while still in the bag. Pre-slice your veggies.
- Preheat your grill to high and oil your grates. Take chicken out of the bag and shake off any excess marinade. Place on the grill and cook until done and then remove from grill. Grill bacon or cook indoors via your preferred method.
- While your chicken rests, toast your buns by spreading insides with butter and cooking in a medium-high pan for around 20-30 seconds.
- Build your sandwich with mayo (sprinkled with Dan-O's), onion, chicken breast, bacon, tomato, spicy pickles, and a spoonful of vinaigrette.
Nutrition Facts : Calories 514
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