Blue Mountain Grilled Chicken Sandwich
Treat yourself to the irresistible Blue Mountain Grilled Chicken Sandwich, a delightful blend of succulent chicken, Swiss cheese, creamy avocado, and sun-dried tomato pesto hugged by toasted ciabatta. With its rich flavors and simplicity, it's an ideal choice for lunch or dinner, anytime.
Equipment
- Grill pan or outdoor grill,
- Mixing bowl
- Tongs
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 ciabatta rolls sliced in half
- 1 cup baby arugula
- 1 ripe avocado sliced
- 4 slices Swiss cheese
- 1/4 cup sun-dried tomato pesto
Instructions
Marinate the Chicken:
- ● In a mixing bowl, combine olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper.
- ● Add the chicken breasts to the bowl and toss until evenly coated with the marinade.
- ● Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Grill the Chicken:
- ● Preheat your grill pan or outdoor grill over medium-high heat.
- ● Place the marinated chicken breasts on the grill and cook for 6 minutes on each side, or until cooked through and grill marks appear.
Assemble the Sandwiches:
- ● Toast the ciabatta rolls on the grill for 1-2 minutes until lightly golden.
- ● Spread sun-dried tomato pesto on the bottom half of each roll.
- ● Top with a grilled chicken breast, a slice of Swiss cheese, a handful of baby arugula, and sliced avocado.
- ● Place the top half of the roll on and press gently to hold everything together.