Who doesn’t love a good Grilled Chicken Sandwich? My husband is a lover of sandwiches, he could probably eat a sandwich for every meal. Me, I could take it or leave it. But, I must admit that I am becoming fan. Especially after making this Grilled Chicken Sandwich.
This ain’t your run of the mill Grilled Chicken Sandwich. This Grilled Chicken Sandwich is amped up with some homemade Chipotle Pepper Mayo and then thrown onto a panini press to smoosh all the yummy flavors together for one awesome bite! It is definitely going on my list of top panini recipes or sandwiches. 🙂 I hope you enjoy.
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Ok, to get started on the sandwich, thinly slice 6 oz. of pre-grilled chicken.
Slice one loaf of french bread in half and then in half again to create a top and bottom half.
Spread 2 T. of chipotle pepper mayo on the bottom part of each half.
Place 2 T. of monterrey jack cheese onto the chipotle pepper half and then top with 3 oz. of sliced grilled chicken.
Next, top each half with 4 slices of roma tomato and 1/4 cup of spring salad mix.
Put the top on and place in panini press {or on a griddle pan} until cheese is melted and bread has grill marks.
Serve it up and eat!
Grilled Chicken Sandwich
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Lunch
- Method: Grill
- Cuisine: American
Description
This crispy grilled chicken sandwich recipe with creamy chipotle mayo, savory cheese, and fresh veggies is a quick lunch.
Ingredients
- 6 oz. grilled chicken, thinly sliced
- 4 T. of Chipotle Pepper Mayo
- 1 loaf of french bread {sliced into fours}
- 1 roma tomato, sliced {8 slices}
- 1/2 cup of spring mix
- 2–4 crispy bacon pieces
- 4 thin red onion slices, grilled
- 8 T. of shredded Monterey Jack cheese {2T. per sandwich}
Instructions
- Thinly slice pre-grilled chicken.
- Slice one loaf of french bread in half and then in half again to create a top and bottom half.
- Spread 2 T. of chipotle pepper mayo on the bottom part of each half.
- Place 2 T. of monterrey jack cheese onto the chipotle pepper half and then top with 3 oz. of sliced grilled chicken.
- Next, top each half with 4 slices of roma tomato, 1/4 cup of spring salad mix, crispy bacon, and 2 red onion slices.
- Put the top on and place in panini press {or on a griddle pan} until cheese is melted and bread has grill marks.
- Serve it up and eat!
