Grilled Chicken Sandwiches Recipe

  • Ready in: 30 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 10 minutes
  • By:
  • Servings: Makes 6 servings

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ingredients

  • 1½ pounds boneless skinless chicken breasts, cut into 6 pieces
  • 1 cup Veggie Vinaigrette , divided
  • 1 (8 ounce) package sliced fresh button mushrooms
  • 1 small red onion, cut in half, sliced
  • 1 (8 ounce) container whipped cream cheese
  • 6 ciabatta rolls, toasted
  • Lettuce and tomato slices, optional

cooking methods

  • Grill

directions

  1. Pound chicken breasts ½ inch thick; sprinkle with Seasoned Salt. Place in a gallon freezer bag with ½ cup Veggie Vinaigrette. Seal well and toss to coat. Let stand 10 minutes.
  2. Combine mushrooms, onion and remaining ½ cup Veggie Vinaigrette in a gallon freezer bag. Seal well and toss to coat. Let stand 5-10 minutes. Stir Artichoke & Spinach Warm Dip Mix into cream cheese container. Set aside.
  3. Prepare grill to medium heat. Place chicken on grill and veggies in a grill basket on grill; discard bags with marinade. Grill chicken, turning once, until internal temperature reaches 165°F on an instant-read food thermometer and veggies are desired doneness, stirring occasionally, about 8-10 minutes.
  4. Spread both sides of toasted ciabatta rolls with cream cheese. Top with lettuce and tomatoes, if desired, chicken and mushrooms.

Makes 6 servings.

Serve with Mama Mia Italian Fries.

Make Ahead & Freeze: Prepare step 1. Prepare step 2, mixing cream cheese in container; re-cover container. Place both bags and container in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.

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Rated 5 out of 5 by from YES. DO IT. MAKE THIS. Amaaazzinngggg sooo good! Everyone in the family loved it, we use TS every single day (and I’m not even a consultant haha) and this is by far our fav recipe!
Date published: 2017-12-05
Rated 5 out of 5 by from Yummy sandwiches! These chicken sandwiches were so easy, yet so tasty! Tasty enough that my picky youngest daughter even ate it.
Date published: 2017-08-18
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