Broiled Chicken Sandwiches Food

BROILED CHICKEN SANDWICHES

Steps:

• In a small bowl, beat the cream cheese, butter, 1/4 teaspoon of lemon-pepper, basil and garlic salt until smooth; set aside. , Combine the oil, lemon juice and remaining lemon-pepper. Cut chicken into 1/2-in.-wide strips; brush with lemon juice mixture. Broil chicken 4 in. from the heat from 5 minutes on each side or until juices run clear. , Place rolls with cut side up on broiler pan; broil for 1-2 minutes or until light golden brown; spread with the cream cheese mixture. Layer chicken, onion and lettuce over cream cheese. Replace roll tops.

MY BABY'S BROILED CHICKEN BREAST SANDWICH

Steps:

• Broil chicken breast to desired doneness and remove and keep warm.
• While chicken is broiling, cook bacon but not too crispy.
• Remove bacon and keep warm.
• Butter one side of each slice of bread and place in a hot frying pan.
• Put a slice of cheese on each piece of bread to melt while bread is grilling.
• When bread is done to your liking, place chicken breast on one slice and top with bacon, tomato and guacamole or sliced avocado, and second slice of bread.
• Cut sandwich in half and enjoy.

GRILLED CHICKEN SANDWICH

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).

CAFE STYLE GRILLED CHICKEN SANDWICHES

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.

MARINATED GRILLED CHICKEN SANDWICH RECIPE

Steps:

• Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).
• Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
• If you want, you can toast your buns on the grill.
• Top with your favorite toppings.

BROILED CHICKEN TENDERLOIN SANDWICHES

Steps:

• In a small bowl, beat the cream cheese, butter, 1/4 teaspoon lemon-pepper, basil and garlic salt until smooth; set aside. In another small bowl, combine the oil, lemon juice and remaining lemon-pepper; set aside. , Place chicken on a greased broiler pan. Spoon half of lemon juice mixture over top. Broil 3-4 in. from the heat for 4-5 minutes. Turn chicken; top with remaining lemon juice mixture. Broil 4-5 minutes longer or until the chicken juices run clear. , Place buns cut side up on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread cut side of each bottom half with 2 tablespoons cream cheese mixture. Layer with chicken, onion and lettuce; replace bun tops.

GRILLED CHICKEN SANDWICHES WITH BASIL AIOLI

Steps:

• Combine Light Mayonnaise, basil, lemon juice and garlic in small bowl; set aside.
• Grill or broil chicken, turning once, 4 minutes or until chicken is thoroughly cooked.
• Evenly spray cut-side of rolls with I Can't Believe It's Not Butter! Spray Original and grill, pressing gently to sear, 1 minute or until rolls are toasted. Evenly spread rolls with basil mixture, then top with chicken, tomato, onion and lettuce.
• Nutrition Information per serving: Calories 410, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 65mg, Sodium 600mg, Total Carbohydrate 52g, Sugars 10g, Dietary Fiber 8g, Protein 35g, Vitamin A 8%, Vitamin C 10%, Calcium 10%, Iron 20%.

GRILLED CHICKEN SANDWICHES WITH MUSTARD

Steps:

• Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a medium bowl. Add chicken and onion, and toss to coat. Refrigerate, covered, for 30 minutes.
• Preheat grill to medium-high. Grill onion, turning often, 8 to 10 minutes. Grill chicken on 1 side for 3 minutes; flip, top with cheddar, and cook 3 minutes more. Cut cutlets in half. Grill baguette, cut sides down, until crisp, 1 to 2 minutes.
• Mix remaining 3 tablespoons mustard and the creme fraiche in a small bowl. Spread onto cut sides of baguette. Sandwich chicken, pickles, and onion between bread.