Grilled Tuscan Chicken Sandwiches Recipes

Steps:

• Preheat the grill to medium-high heat.
• Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
• Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
• Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
• Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
• Serve the chicken on a bed of arugula with lemon slices.

Steps:

• Prepare barbecue (medium-high heat).
• Combine mayonnaise and pesto in small bowl; whisk to blend.
• Cut bread horizontally in half.
• Brush chicken lightly with oil; sprinkle with salt and pepper.
• Grill chicken until just cooked through, about 5 minutes per side.
• Transfer chicken to cutting board; cool slightly.
• Cut chicken on sharp diagonal into 1/2-inch-thick slices.
• Spread pesto mayonnaise onto cut surfaces of bread.
• Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves.
• Top with bread tops.

Steps:

• Marinate chicken and eggplant in 3/4 cup italian dressing up to 3 hours.
• grill chicken and eggplant, brushing with remaining italian dressing until chicken is cooked and eggplant is tender.
• layer chicken, eggplant, and remaining ingredients on bread, serve.

Steps:

• Mix Lea & Perrins chicken marinade, lemon juice, olive oil, salt, sun-dried tomato, garlic, and basil leaves into a bowl.
• Place chicken in a zipper type plastic bag.
• Pour marinade over chicken.
• Remove as much air as possible.
• Let sit in marinade for 3 hours, or even overnight in the refrigerator.
• Remove chicken from marinade.
• Place on a grill heated to medium heat.
• Pour a little of the bag marinade on each chicken piece; discard the rest.
• Grill until done.

Steps:

• Place chicken breasts in large Ziploc bag and cover with zesty italian dressing.
• Marinate in the refrigerator at least 4 hours turning the bag over occasionally to coat all of the chicken.
• Preheat gas/charcoal grill or a ridged grill pan to a medium-high heat.
• Remove the chicken from the bag and season with salt and pepper.
• Place chicken on grill and cook until meat is done (center 180 degrees), about 9-10 minutes per side.
• In a large skillet, on the stove or the side burner of grill, heat the olive oil and add the red and green peppers, mushrooms and onions.
• Saute about 6-7 minutes.
• Add the garlic during the last 2 minutes.
• When chicken is done remove to a plate and let rest for a few minutes.
• Cut the chicken into strips and arrange on the buns or bread.
• Top with the vegetables.
• Drizzle with a small amount of Italian dressing and top with cheese.
• Add mayo to the top of bread if desired.
• Wrap sandwiches in aluminum foil and set back on grill for about 2 minutes until bread is warm and cheese is melted.
• May add lettuce and tomato if desired.
• Place sandwiches on serving tray and skewer with party toothpicks.
• If using a loaf of bread, cut into equal pieces, add toothpicks and arrange on serving platter.

Steps:

• Spread vinaigrette in a thin layer over the bottom slice of focaccia.
• On top of the vinaigrette, layer greens, tomato, onion and chicken.
• Stir together mayonnaise and pesto; spread on the top slice of focaccia.
• Close the sandwich and serve.