Sun Dried Tomato Chicken Sandwich Recipes

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GRILLED CHICKEN AND SUN-DRIED TOMATO SUBS



Grilled Chicken and Sun-Dried Tomato Subs image

Tasty seasoned grilled chicken topped with sun-dried tomatoes and black olives. Serve with chips and green salad.

Provided by Dave G

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 10

6 boneless, skinless chicken breast halves
2 tablespoons olive oil
salt and ground black pepper to taste
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
1 (8 ounce) jar sun-dried tomatoes, packed in oil - drained, oil reserved
1 (4 ounce) can sliced black olives, drained
6 hoagie rolls, split lengthwise

Steps:

  • Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
  • In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
  • Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

Nutrition Facts : Calories 471.8 calories, Carbohydrate 43.1 g, Cholesterol 68.4 mg, Fat 18.2 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 3.5 g, Sodium 659 mg, Sugar 3.1 g

CHICKEN AND SUN-DRIED TOMATO SANDWICHES



Chicken And Sun-Dried Tomato Sandwiches image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, lunch, quick, main course

Time 10m

Yield Four sandwiches

Number Of Ingredients 5

4 crusty french rolls (small baguettes) about 7-inches long, or use 4 7-inch lengths of baguettes
1/2 cup mayonnaise
1/2 pound thinly sliced cooked chicken meat
24 sun-dried tomatoes
8 small hearts of romaine lettuce or Boston lettuce leave

Steps:

  • Split the french rolls or bread slices in half, sandwich fashion.
  • Spread the cut side of each piece of bread with equal amounts of mayonnaise. Divide the chicken slices into four equal-size portions. Cover half the mayonnaise-smeared bread slices with one portion of chicken slices neatly arranged. Cover each serving with six sun-dried tomatoes. Cover each with two lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams

SUN DRIED TOMATO CHICKEN SANDWICH



Sun Dried Tomato Chicken Sandwich image

great for lunch

Provided by Chelsea Mariotti

Categories     Sandwiches

Time 35m

Number Of Ingredients 5

8 slice jewish rye bread
1 jar(s) sun dried tomatoes
4 chicken breasts, boneless and skinless
1 pkg baby spinach
4 slice provolone cheese

Steps:

  • 1. grill your chicken and make this sandwich like you would make any other sandwich and toast it for 10 mins in a toaster oven

SMOKED CHICKEN AND SUN-DRIED TOMATO SANDWICHES WITH BASIL OLIVE PESTO



Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto image

Categories     Sandwich     Food Processor     Chicken     Olive     Tomato     Lunch     Basil     Arugula     Summer     Chill     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 sandwiches

Number Of Ingredients 14

For Sandwiches
3 ounces dried tomatoes (about 3/4 cup), not packed in oil
a long loaf (about 20 inches) French or Italian bread
about 1/2 cup basil olive pesto
6 to 8 ounces smoked chicken breast, sliced thin
1/2 bunch arugula, trimmed, washed well, and spun dry (about 1 cup)
BASIL OLIVE PESTO
Can be prepared in 45 minutes or less.
1 large garlic clove
1 cup packed fresh basil leaves, washed well and spun dry
1 cup packed fresh parsley leaves (preferably flat-leaf), washed well and spun dry
1/3 cup pine nuts
1/4 cup olive oil
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine

Steps:

  • Make sandwiches:
  • In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes and pat dry.
  • Cut loaf diagonally into 4 pieces and halve each piece horizontally. Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes, and arugula.
  • Make Basil Olive Pesto:
  • To a food processor with motor running add garlic and blend until minced. Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
  • Bring pesto to room temperature before using. Makes about 3/4 cup.

GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES AND GOAT CHEESE



Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese image

Categories     Sandwich     Chicken     Herb     Poultry     Picnic     Super Bowl     Low Fat     Backyard BBQ     Goat Cheese     Rosemary     Arugula     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

8 boneless skinless chicken breast halves, well trimmed
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
2 red onions, cut into 1/2-inch-thick slices
8 large French bread rolls (about 4 inches long), cut in half
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 bunches arugula
4 ounces light soft goat cheese

Steps:

  • Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.

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