Grilled Chicken Sandwich

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Grilled Chicken Sandwich 9Who 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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Gift Card Extravaganza #giveaway

 

Ok, to get started on the sandwich, thinly slice 6 oz. of pre-grilled chicken.

Grilled Chicken Sandwich 1

Slice one loaf of french bread in half and then in half again to create a top and bottom half.

Grilled Chicken Sandwich 3

Spread 2 T. of chipotle pepper mayo on the bottom part of each half.

Grilled Chicken Sandwich 4

Place 2 T. of  monterrey jack cheese onto the chipotle pepper half and then top with 3 oz. of sliced grilled chicken. 

Grilled Chicken Sandwich 5
Next, top each half with 4 slices of roma tomato and 1/4 cup of spring salad mix.

Grilled Chicken Sandwich 6

Put the top on and place in panini press {or on a griddle pan} until cheese is melted and bread has grill marks.

Grilled Chicken Sandwich #paninirecipes #chickensandwiches

Serve it up and eat!

Grilled Chicken Sandwich #paninirecipes #chickensandwiches

Grilled Chicken Sandwich #paninirecipes #chickensandwiches

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Grilled Chicken Sandwich #paninirecipes #chickensandwiches

Grilled Chicken Sandwich

  • Author: Krista
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 4 1x
  • Category: Sandwich, Poultry & Pork

Scale

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
  • 8 T. of shredded monterrey jack cheese {2T. per sandwich}

Instructions

  1. Thinly slice pre-grilled chicken.
  2. Slice one loaf of french bread in half and then in half again to create a top and bottom half.
  3. Spread 2 T. of chipotle pepper mayo on the bottom part of each half.
  4. Place 2 T. of monterrey jack cheese onto the chipotle pepper half and then top with 3 oz. of sliced grilled chicken.
  5. Next, top each half with? 4 slices of roma tomato and 1/4 cup of spring salad mix.
  6. Put the top on and place in panini press {or on a griddle pan} until cheese is melted and bread has grill marks.
  7. Serve it up and eat!

 

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }

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14 Responses
  1. Paula

    I love sandwiches, trying this this week, my husband will love it! Thanks for joining us at Marvelous Mondays~ Paula

  2. lisa@cookingwithcurls

    Oooh, I need to try chipotle mayo! I usually use ranch or guacamole ranch, but variety is a good thing:)

  3. Cindy Eikenberg

    Krista, this looks yummy! Pinning and going to share on my FB page, because I’m introducing all the lovely gift galore ladies. 🙂

  4. Mama G

    Looks amazing (as usual!) – another one I’m going to have to try soon, I’m going to have to stop opening my emails, I’ll be dead before I cook all these recipes I want to try :-/

    1. Krista

      oh… yum!!! I will have to try it with some bbq chicken. Thats sounds delicious! 🙂 In fact, I think I’m gonna make some BBQ chicken this weekend now. Great idea!

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