Grilled chicken breast sandwiches. Booooring.
It’s always the same: chicken
breast, lettuce, tomato; usually in a
sports bar; usually an alternative to the wings or cheeseburger you really want
when you’re drinking Michelob Ultra and trying to be good. Not this one—it’s better :)
I’ve been making it for awhile and it’s always a big hit. Perfect
for Sunday afternoon lunch by the pool with some sweet potato fries and a
chilled bottle of pinot gris, or weeknight dinner when you’re in a hurry, with salty
kettle chips and an icy cold Bud Lite. It’ garlicky, hot, wet, and delicious…I ask
you, what’s better than THAT??
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WHAT TO BUY:4 chicken breasts
4 sandwich buns
2 tomatoes
4 slices swiss cheese
1 head garlic
olive oil
balsamic vinegar
Dijon mustard
mayonnaise
salt/pepper/garlic powder
Cajun seasoning (I use Tony Chacheri's)
First, slice tomatoes and place on plate. Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper. Cover, and set aside.
Prepare chicken and season on both sides with salt/pepper/garlic powder/cajun seasoning.
Grill. When almost done, melt swiss cheese over the top. Remove to plate.
Cut buns in half. Drizzle lightly with oil and grill till bread is filled with char marks. Remove from grill.
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| top and bottom of bun, beautiful grill marks |
Place chicken breast on bottom bun. Put 2 or 3 marinated tomato slices on top. Spread mayonnaise and mustard liberally on top bun. Place bun on top and press down slightly so that juices from the tomato and chicken mix with the balsamic/olive oil/mayonnaisey/mustardy goodness.
Eat immediately. If you're like my daughter, there should be juice running down your arms while you're licking it up with the piece of bun that broke off in your hand. Enjoy!!
Note: Depending on what bun you buy, your sandwich will look different each time (but it will always be delicious!) Below I used a Kaiser roll, but above I used a Cuban sandwich roll.
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