Bistro Grilled Chicken Sandwich Recipes

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GRILLED BISTRO BREAKFAST SANDWICHES



Grilled Bistro Breakfast Sandwiches image

I used to make a classic breakfast sandwich when my kids were still at home. Now that it's just my husband and me, I've jazzed it up with pear, smoked Gouda and spinach. -Wendy Ball, Battle Creek, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

2 teaspoons butter, divided
4 large eggs, beaten
4 slices (3/4 in. thick) hearty Italian bread
1/8 teaspoon salt
1/8 teaspoon pepper
4 ounces smoked Gouda or smoked cheddar cheese, cut in 4 slices
1 medium pear, thinly sliced
4 slices Canadian bacon, cooked
1/2 cup fresh baby spinach

Steps:

  • Heat 1 teaspoon butter in a small nonstick skillet over medium heat; add eggs and scramble until set. Divide eggs between 2 slices of bread; sprinkle each with salt and pepper. Layer bread with cheese slices, pear slices, Canadian bacon and spinach. Top with remaining bread., If using a panini maker, spread remaining butter on both sides of both sandwiches. Grill according to manufacturer's directions until golden brown and grill marks show, 6-8 minutes., If using an indoor grill, spread half of remaining butter on 1 side of both sandwiches. Place buttered side down on grill; press down with a heavy skillet or other weight. Grill over medium-high heat until golden brown and grill-marked, 3-5 minutes. Remove weight; spread remaining butter on other side of both sandwiches. Return to grill, buttered side down; replace weight. Grill until golden brown, another 3-5 minutes.

Nutrition Facts : Calories 629 calories, Fat 33g fat (17g saturated fat), Cholesterol 461mg cholesterol, Sodium 1510mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 38g protein.

GRILLED CHICKEN SANDWICH



Grilled Chicken Sandwich image

These Grilled Chicken Sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree     Main Course

Time 1h

Number Of Ingredients 10

1 ½ pounds chicken breasts (4 small)
4 sesame seed buns
¼ cup honey mustard sauce* (or mayonnaise)
lettuce, tomatoes, onions (optional)
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon dijon mustard
1 teaspoon garlic powder
1 tablespoon brown sugar
½ teaspoon salt & pepper (each )

Steps:

  • Pound chicken breasts to ½" thickness.
  • Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinade for 30 minutes (or up to 4 hours).
  • Preheat grill to medium-high heat.
  • Place chicken on the grill for 5-6 minutes per side until no pink remains and chicken reaches 165°F.
  • While chicken is grilling, brush buns with olive oil and place face down on the grill. Lightly toast.
  • Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.

Nutrition Facts : Calories 452 kcal, Carbohydrate 31 g, Protein 41 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 109 mg, Sodium 823 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

BISTRO TURKEY SANDWICHES



Bistro Turkey Sandwiches image

"Sweet and savory flavors combine in this quick, healthful sandwich. The pear gives an unexpected sweetness. You can substitute the pear for an apple for a tasty change." Veronica Callaghan - Glastonbury, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 small red onion, thinly sliced
4 teaspoons brown sugar, divided
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup Dijon mustard
1 tablespoon apple cider or unsweetened apple juice
6 wheat sandwich buns, split
6 Bibb or Boston lettuce leaves
1 medium pear, peeled and thinly sliced
1 pound cooked turkey breast, thinly sliced
1/4 cup loosely packed basil leaves
6 tablespoons crumbled Gorgonzola cheese

Steps:

  • In a small skillet over medium heat, cook onion and 1 teaspoon brown sugar in oil for 8-10 minutes or until golden brown, stirring frequently. Stir in salt and cayenne., Combine the mustard, apple cider and remaining brown sugar; spread over bun bottoms. Layer with lettuce, pear, turkey, basil and cheese. Top with caramelized onion. Replace tops.

Nutrition Facts : Calories 346 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 708mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

CAFE STYLE GRILLED CHICKEN SANDWICHES



Cafe Style Grilled Chicken Sandwiches image

Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 15

2 skinless, boneless chicken breast halves
¼ cup olive oil
2 tablespoons white wine vinegar
1 lemon, juiced
1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
1 teaspoon ground black pepper
4 sprigs fresh dill, chopped
2 tablespoons butter
2 tablespoons olive oil
⅛ teaspoon garlic powder
⅛ teaspoon salt
8 thick slices French bread
2 tablespoons mayonnaise, or to taste
4 slices tomato
4 lettuce leaves

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.

Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g

BISTRO GRILLED CHICKEN SANDWICH



Bistro Grilled Chicken Sandwich image

A fast and healthy chicken sandwich you would swear came right from the best bistro in town. My DH and I were brainstorming about what to have on our Italian week and DH came up with this for week nights when we wanted something quick.

Provided by Mandi T

Categories     Lunch/Snacks

Time 20m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/2 cup Italian dressing
2 teaspoons italian seasoning
4 leaves romaine lettuce (optional)
1 tomatoes, sliced (optional)
4 slices provolone cheese
4 jumbo hamburger buns
1/2 cup mayonnaise
1 teaspoon italian seasoning
1/4 teaspoon garlic powder

Steps:

  • If chicken is frozen, thaw before beginning.
  • Combine mayonnaise, 1 tsp Italian Seasoning, and 1/4 tsp garlic powder.
  • Place chicken on one half of cellophane and cover with the other half. Tenderize with a mallet until entire piece of chicken is close to the same thickness throughout.
  • Rub Italian dressing on both sides of chicken, then sprinkle Italian seasoning on one side only. Let marinate for approximately 15 minutes.
  • Preheat frying pan or griddle to 325 degrees (or medium heat). Cook chicken until no longer pink in the center.
  • Prepare lettuce and slice tomato.
  • Thinly spread mayonnaise on bottom and top bun. Place chicken on bottom bun. Add cheese on top of chicken. Then place tomato and lettuce on top bun and put sandwich together.
  • To complete this healthy dish, add a nice salad on the side.

BISTRO-STYLE GRILLED MUSHROOM SLIDERS



Bistro-Style Grilled Mushroom Sliders image

Whether you are looking for a new meal for the vegetarian in your life, or just trying to shake up your party menu, these easy, tasty mushroom sliders are the recipe for you. A savory marinade of mustard, vinegar, soy and Worcestershire gives these little creminis tons of flavor, and the sweet grilled shallots and funky Gruyère cheese give it an extra kick that will make you think you've stepped into your local bistro.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 12 sliders

Number Of Ingredients 12

1 pound cremini mushrooms (see Cook's Note), cleaned and stemmed
1/4 cup extra-virgin olive oil, plus more for the grill grates
2 tablespoons soy sauce
2 tablespoons sherry or red wine vinegar
1 tablespoon Worcestershire sauce
3 tablespoons Dijon mustard
2 large shallots, sliced into rings
12 brioche dinner rolls, split
12 small slices Gruyère (about 4 ounces), optional
3 tablespoons mayonnaise
1 small head green lettuce, torn into roll-size pieces
2 plum or Roma tomatoes, sliced into 12 slices

Steps:

  • Place the mushrooms in a medium bowl or baking dish. Mix the olive oil, soy sauce, vinegar, Worcestershire sauce and 1 tablespoon of the Dijon in a small bowl or measuring cup. Pour the marinade over the mushrooms, flipping to make sure each is coated. Let marinate for 30 minutes at room temperature.
  • While the mushrooms are marinating, prepare a grill or grill pan for medium-high heat. Lightly oil the grill grates with olive oil, then place the shallots on the grill and grill on both sides until they are softened, charred around the edges and have grill marks, 2 to 3 minutes per side. Remove the shallots to a plate or work surface.
  • Next add the split rolls to the grill, cut-side down. Grill, in batches if necessary, until they have grill marks, 45 to 60 seconds, then remove to a platter or work surface.
  • Place the mushrooms stem-side down on the grill. Cook until the mushrooms start to develop grill marks and soften and brown all over the bottom, 4 to 6 minutes. Flip the mushrooms and cook until browned and softened on the bottom, 4 to 6 minutes. Flip again (to stem side down), turn off the heat, add the cheese, if using and cover (use a large metal bowl or aluminum foil on a grill pan) until the cheese is melted, 1 to 2 minutes.
  • While the mushrooms cook and cheese melts, mix the remaining 2 tablespoons Dijon and the mayonnaise together. Dividing evenly, spread the mixture on both toasted halves of the rolls. Add the grilled shallots to the top half of the rolls, and the tomatoes and lettuce to the bottom halves. Transfer your mushrooms to the rolls, dividing evenly. Close the sandwiches, using a toothpick to secure if desired.

GRILLED CHICKEN SANDWICH



Grilled Chicken Sandwich image

Provided by Food Network

Time 1h55m

Yield 8 servings

Number Of Ingredients 21

3 to 5 pounds chicken thighs
8 fluid ounces lime juice
3 tablespoons granulated garlic
2 tablespoons oregano
4 tablespoons kosher salt
1 1/2 tablespoons black pepper
1 tablespoon chili powder
12 cups salad oil
1 (7-ounce) can chipotle chiles in adobo sauce
4 cloves garlic
4 teaspoons firmly packed brown sugar
Kosher salt
1 tablespoon freshly squeezed lemon juice
1 cup prepared all-natural mayonnaise
12 cup sour cream
1 cup prepared all-natural mayonnaise
3 to 4 tablespoons store-bought or homemade pesto
Artisan soft buns
Chipotle Mayonnaise or Pesto Mayonnaise
Grilled chicken thighs
Washed, dried cilantro sprigs (1 bunch for about 8 sandwiches)

Steps:

  • For the marinade: Combine the lime juice, garlic, oregano, 4 tablespoons salt, 1 1/2 tablespoons pepper, chili powder, and oil in a large bowl. Add the chicken and marinate for 1 hour. Preheat the grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through, to 165 degrees F on an instant-read thermometer.
  • For the chipotle mayonnaise: In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree.
  • Clean the bowl of the food processor and add the garlic and brown sugar and pulse. Scrape down the sides of the work bowl and add 1/2 teaspoon salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store the mixture in an airtight container for up to 3 weeks.
  • For the pesto mayonnaise: Combine the mayonnaise and pesto. Store the mixture in the refrigerator for up to 3 weeks in an airtight container.
  • To assemble: Spread the mayonnaise on the cut-side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better).

GRILLED CHICKEN BANH MI



Grilled Chicken Banh Mi image

The marinated meats and the pickled veggies are the standout items on this sandwich. In my version, the chicken is soaked in a fish sauce and lime juice marinade. I have a love-hate relationship with fish sauce. I LOVE the distinct flavor that greatly enhances meat, but HATE the putrid odor that seems to linger for hours. DON'T BE TEMPTED TO SKIP THE FISH SAUCE! It is a vital part of Vietnamese cooking. My suggestion with fish sauce is, hold your nose and pour away! The heinous odor will diminish once cooked!

Provided by spicyperspective

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 cup fish sauce
1/2 cup lime juice
1/4 cup sugar
3 -4 cloves garlic, minced
1 chopped jalapeno
1 1/2 teaspoons salt
1 1/4 lbs boneless skinless chicken breasts (3-4 breasts)
1/2 cup hot tap water
1/4 cup rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 carrots, sliced thin on the bias
2 daikon radishes, sliced thin on the bias
6 soft sub rolls
1/3 cup mayonnaise
1/2 a cucumber, sliced thin
1 cup cilantro leaf (or mint)
1 sliced jalapeno, for extra heat (optional)

Steps:

  • Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
  • Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
  • Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes.
  • Open the sub rolls and grill the insides for about 1-3 minute-until toasted.
  • Drain the pickled veggies. Slice the chicken into thin pieces.
  • Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls.
  • Serve immediately!

Nutrition Facts : Calories 431.2, Fat 5.3, SaturatedFat 1, Cholesterol 60.5, Sodium 3124.9, Carbohydrate 66.9, Fiber 4.7, Sugar 23.5, Protein 30

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WHITE BBQ CHICKEN SANDWICH - ALL INFORMATION ABOUT HEALTHY ...
› bbq chicken grilled cheese sandwich ... Alabama White BBQ Chicken Sandwich Recipe | Jeff Mauro ... best www.foodnetwork.com. Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes. Top the unbuttered sides of 4... See more result ›› See also : Alabama White …
From therecipes.info


GRILLED CHICKEN BISTRO CALORIES AND NUTRITIONAL INFORMATION
Grilled Chicken Bistro (Country Style ) per 1 sandwich (270g) - Calories: 590kcal | Fat: 25.00g | Carbs: 58.00g | Prot: 30.00g Nutrition Facts - Similar …
From fatsecret.ca


BISTRO GRILLED CHICKEN SANDWICH RECIPE - WEBETUTORIAL
Bistro grilled chicken sandwich is the best recipe for foodies. It will take approx 20 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make bistro grilled chicken sandwich at your home.. Bistro grilled chicken sandwich may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


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