Loaded Grilled Chicken Sandwich Recipes

LOADED GRILLED CHICKEN GOURMET SANDWICH

Steps:

• Heat the olive oil in a pan over medium heat. Saute onion and pepper for 5 to 8 minutes until soft. Add mushrooms and saute for another 5 minutes. Add in salt and pepper. Using a spatula, push the vegetable to one side of the pan.
• Place Tyson® Grilled & Ready® Chicken in the empty side of the pan and place the onion, bell pepper and mushrooms on the chicken strips. Spread shredded mozzarella cheese on top and cover until the cheese is melted.
• Cut ciabatta horizontally in half and spread mayonnaise and Dijon mustard on the bottom half. top with 2 sliced of Hillshire Farm® Farm Classics® Lunchmeats (I used turkey), sliced avocado, the cheesy chicken and vegetable mixture and the top portion of ciabatta.

LOADED GRILLED CHICKEN SANDWICH

Steps:

• Pound chicken with a meat mallet to flatten slightly; sprinkle both sides with dressing mix. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Place cheese on chicken; grill, covered, 1-2 minutes longer or until cheese is melted. Meanwhile, grill rolls, cut side down, 1-2 minutes or until toasted., Mix mayonnaise and mustard; spread on roll tops. Layer roll bottoms with chicken, bacon, tomato, avocado and coleslaw. Replace tops.

FULLY LOADED GRILLED CHICKEN SANDWICHES

Steps:

• Gather the ingredients.
• To flatten chicken breasts, place them between 2 sheets of parchment paper and then using a kitchen mallet or rolling pin, lightly hit at the thickest part of the breast moving outward.
• Place into resealable plastic bag.
• Combine olive oil, lemon juice, salt, and marjoram in bowl.
• Pour over chicken, making sure to work it into the meat. Seal bag and place into refrigerator for 30 to 45 minutes.
• Preheat grill for medium-high heat.
• Remove chicken from bag and place onto grill. Cook for 5 to 7 minutes per side.
• Once chicken has reached a safe temperature of 165 F / 75 C in the thickest part of the meat (it should not be pink, but opaque and the juices run clear), remove from heat and place onto a platter.
• Combine mayonnaise with mustard and store in an airtight container until ready to use. Will keep for two days.
• To assemble sandwiches, apply mayonnaise-mustard mixture, shredded lettuce, and tomato slices to bottom half of bun. Place breast on top, then shredded cheese, a dollop of sour cream, green onions, and finally bacon crumbles. Top with remaining bun half and enjoy.