Best Ever Grilled Chicken Sandwich - This sandwich is perfect for a weeknight meal; layers of pesto, grilled onions, grilled chicken, bacon, spinach, sun dried tomatoes and fresh mozzarella.
I'm not just tooting my own horn here, this is seriously THE BEST EVER GRILLED CHICKEN SANDWICH! I have never declared "best ever" anything before here on this blog (even if I've thought it, which I have). I'm sure there will be doubters, but you've got to try it to believe it.
I actually made this sandwich several weeks ago, for dinner, on a night when our oldest had just come home from the dentist and still had some numbness. She was bummed because she was having a really hard time eating it due to her numbness but she wanted to devour it down. When she walked in last night and saw that I was making these sandwiches again she was thrilled to be able to enjoy it without her mouth trouble.
This seems like a simple sandwich but it's got a lot going on. You guys should know by now that I'm not about basic condiments (ie: ketchup, mustard, mayo etc.) so it's difficult for me to create sandwiches that are appealing to the general population. Almost all sandwich recipes I see have some sort of fancy aioli or mustard involved and I just can't get on board with those things, not because of health reasons, but because I think they are yucky. Just the thought makes me cringe! I wonder where my kids get their picky eating habits from (who me?).
First things first, there is still too much snow outside to be grilling out there so all the grilling in this recipe was done indoors on my grill pan. I have a big one that goes over two burners, I highly recommend one this size.
Start this sandwich by grilling the chicken. I seasoned it simply with olive oil (to prevent sticking) salt and pepper. Once the chicken is cooked, I set it aside on a plate and throw the red onions on the grill pan too. Once those are softened I toss them off to the side of the chicken.
Get your oven set to broil and let it preheat. Slice your rolls and drizzle a bit of oil on the insides. I have a garlic infused oil that I like to use but if you don't have something like that regular oil or even butter would be fine. Toast the rolls in the broiler for just a few minutes, until just barely toasted. Keep the broiler on though, they'll be going back in.
While the bread is in the oven I set up a little prep station with pesto sauce, sun dried tomatoes, spinach/arugula, slices of fresh mozzarella, onions, cooked bacon and grilled chicken.
On the bottom part of the roll you want to spread some pesto, then layer ingredients in this order: onions, bacon, chicken, sun dried tomatoes, spinach/arugula, mozzarella and finally the top of the bun. Pop the assembled sandwiches back under the broiler just for just a couple of minutes.
Your support of clicking thru to visit our advertisers and/or purchasing items through our affiliate links, located throughout this blog post, helps to keep this page going and is very much appreciated.
- 2 boneless skinless chicken breasts thin sliced
- 2 slices bacon cooked
- 1 red onion sliced
- 2 T basil pesto
- ¼ C sun dried tomatoes
- ½ C baby spinach fresh
- 2 oz fresh mozzrella sliced
- 2 ciabatta rolls or other crusty roll
- Salt and pepper
- Olive oil
Preheat oven to broil.
Brush chicken breasts with a little olive oil and season with salt and pepper well.
Heat a grill pan over medium/high heat. Grill chicken about 4 minutes per side or until cooked through. Remove from grill and set aside.
Add onions to grill pan and soften for 3-4 minutes. Set aside.
Slice rolls open and place cut side up on a baking sheet. Brush cut side with olive oil and broil just until slightly brown, about 2 minutes.
To assemble sandwich layer ingredients on bottom of roll in this order:
Pesto, onions, bacon, chicken, sun dried tomato, spinach, mozzarella and top with top of roll. Place back under the broiler for 2-3 more minutes, just to soften the cheese.