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Grilled Rosemary Chicken Sandwich Recipe
This Grilled Rosemary Chicken Sandwich Recipe is easy to make and has a delicious, fresh-off the grill taste.
Recipe courtesy of Sam the Cooking Guy
Recipe courtesy of Sam the Cooking Guy
Prep Time:
20 minutes
Re-Calculate: Ingredients
Ingredients:
- 4 boneless chicken breasts
- 12 oz. Italian dressing
- 3 Tbsp. fresh rosemary
- 1 loaf ciabatta bread (available at most supermarkets)
- Olive oil
- 2 ripe, Fresh Hass Avocados, sliced medium thin
- 2 ripe tomatoes, sliced medium thin
- Fresh ground pepper
Instructions:
- Heat grill.
- Place chicken breasts, two at a time in a large sealable plastic bag and flatten using a meat mallet or rolling pin until evenly flat - about 1/2 inch thick.
- Put dressing and rosemary in casserole dish and add chicken - allow to marinate at least 15 minutes.
- Grill chicken until it's done the way you like (try not to overcook it).
- Just before the chicken is ready, slice bread in eight rectangles, and then horizontally in half.
- Brush each side with olive oil, and place on grill - you're going for those cool grill marks.
- Assemble the sandwiches - ciabatta, chicken, avocado tomatoes, fresh ground pepper, ciabatta - yum.
Serving Suggestions:
Try swapping the rosemary with teriyaki for a nice Asian twist!
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Note: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
Category:
Sandwiches
Beverage Pairing:
Great with iced tea. 
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