Grilled Chicken Sandwiches

The Grilled Recipes kitchen invites you to try  Grilled Chicken Sandwiches. Enjoy the best of grilled recipes and learn how to make Grilled Chicken Sandwiches.

Grilling outside is a summertime tradition that brings family and friends together. Try serving these delicious and healthy Grilled Chicken Sandwiches at your next get-together. Sweet peppers and a flavorful marinade make these grilled sandwiches colorful as well as delicious. Serve with a homemade butter and garlic spread and provolone cheese for an unforgettable summertime meal.


4 medium skinless, boneless chicken breast halves
1 recipe Marinade (recipe below)
2 medium onions, cut into 1/2-inch thick slices (about 4 cups)
2 medium red sweet peppers, cut into bite-sized strips (about 2 cups)
2 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. balsamic vinegar
3 Tbsp. butter, softened
1 clove garlic, minced
4 sandwich rolls, split
4 thin slices provolone cheese


1. Between two pieces of plastic wrap, pound chicken to 1/2 inch thickness. Place in self-sealing plastic bag set in shallow dish. Add marinade; seal bag. Refrigerate 1 to 2 hours.

2. Drain chicken; discard marinade. In a large skillet cook onions and sweet peppers, covered, in hot oil over medium-low heat 13 to 15 minutes or until tender; stir occasionally. Uncover; add 2 cloves minced garlic; cook and stir over medium-high heat 3 to 5 minutes more or until onions are golden. Stir in vinegar and 1/4 teaspoon each salt and ground black pepper. Cook until vinegar evaporates. Remove from heat; set aside.

3. Grill chicken on rack of uncovered grill directly over medium coals for 8 to 11 minutes or until no longer pink; turn once. Combine butter and 1 clove minced garlic. Spread on cut sides of rolls. Grill rolls, cut sides down, 1 to 2 minutes until golden. Place cheese on bottom halves of rolls. Top with chicken and vegetables. Add tops. Makes 4 sandwiches.

4. Marinade: Combine 3 tablespoons each lemon juice and olive oil; 1 tablespoon dried Greek or Italian seasoning, crushed; 1/2 teaspoon salt; and 1/4 teaspoon black pepper.

Recipe source BHG.com

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