Grilled Chicken Grinder Sub

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mrsbakerskitchen178.072 months ago3 min read

Calling all sandwich lovers for an epic culinary adventure with our Grilled Chicken Grinder Sandwich! Packed with succulent chicken, a medley of fresh veggies, and a zingy homemade dressing, this sandwich promises a burst of flavors and textures. Perfect for a quick lunch or a delightful dinner, each bite is a party in your mouth!

Ingredients

For the Chicken:
🍗 2 chicken breasts
🧄 1 teaspoon garlic powder
🧂 1/2 teaspoon sea salt
🌶️ 1/2 teaspoon black pepper
🫒 1 tablespoon olive oil

For the Sauce:
🥛 1/2 cup mayonnaise
🧄 2 cloves roasted garlic, minced
🍷 1 tablespoon red wine vinegar
🥄 2 tablespoons submarine dressing
🥒 1 tablespoon pickle juice
🌿 1 teaspoon oregano
🌶️ 1/2 teaspoon red pepper flakes
🧀 2 tablespoons grated Parmesan cheese

For the Salad:
🥬 1 cup iceberg lettuce, shredded
🥒 1/4 cup pickles, sliced
🧅 1/4 cup red onion, thinly sliced
🌶️ 1/4 cup red bell peppers, thinly sliced
🌿 2 tablespoons cilantro, chopped
🍅 1 tomato, sliced

Other Ingredients:
🥖 Sub bread, split lengthwise
🧀 4 slices provolone cheese
🧴 Chipotle gourmaise sauce
🧈 2 tablespoons butter
🌿 1 tablespoon cilantro, minced
🧄 1 clove garlic, minced

Instructions

1- Prepare the Chicken:

Season the chicken breasts with garlic powder, sea salt, and black pepper.
Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 7-10 minutes. Remove from the skillet and slice into smaller pieces.

2- Make the Sauce:

In a mixing bowl, combine mayonnaise, roasted garlic, red wine vinegar, submarine dressing, pickle juice, oregano, red pepper flakes, and Parmesan cheese.
Mix well to create a creamy dressing.

3- Prepare the Salad:

In a large bowl, combine iceberg lettuce, pickles, red onion, red bell peppers, and cilantro.
Pour the prepared dressing over the salad and toss until well coated. Add sea salt and pepper to taste.

4- Assemble the Sandwich:

Return the sliced chicken to the skillet over low heat. Add provolone cheese slices on top of the chicken and cover with a lid until the cheese melts.
Toast the sub bread until lightly golden brown. Spread chipotle gourmaise sauce on each half of the toasted bread.
Layer the melted provolone-covered chicken on one half of the bread. Spoon the prepared salad on top, followed by tomato slices.
Drizzle with more chipotle gourmaise sauce if desired.

5- Flavor the Bread:

In a small bowl, mix butter, cilantro, and minced garlic.
Spread this mixture on the sub bread for extra flavor.

6- Serve:

Place the top half of the bread onto the sandwich, pressing gently.
Serve immediately and enjoy!

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2
Calories: Approximately 650 per serving
Proteins, Fats, and Carbohydrates per Serving: 40g protein, 36g fat, 44g carbohydrates
Equipment: Skillet, mixing bowls, knife, cutting board