Grilled Chicken Grinder Sandwich

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

Cooking Tips:

• For spicier sandwiches, add extra red pepper flakes to the sauce.

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Grilled Chicken Grinder Sandwich