Dave, our neighbor, is famous for these sandwiches. He started making them when he was in dental school. He would put his tiny hibachi grill just outside their patio door and grill these sandwiches for his darling new wife. Dave is still grilling for his family and friends with his famous recipe. You’re going to love ‘um!! xo
Herb Crusted Grilled Chicken Sandwich
Rated 5.0 stars by 1 users
Author:
The Food Nanny
Servings
4
Cook Time
15 minutes
Ingredients
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8 chicken tenders
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2 Tablespoons fresh or dried rosemary
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2 Tablespoons fresh or dried sage
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1 Tablespoon fresh or dried thyme
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10 cloves fresh garlic, crushed
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Coarse salt, to taste
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Fresh ground black pepper, to taste
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4 French rolls - 6 inches long
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Butter for spreading
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Mayonnaise
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Dijon mustard (optional)
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Sliced tomatoes
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Arugula or spinach (optional)
Directions
1. Wipe off the tenders with a wet paper towel. Set aside. Combine the rosemary, sage, thyme, garlic, salt and pepper in a small bowl. Mix. Rub the seasoning into the chicken pieces.
2. Heat the grill up to medium high. Fold a paper towel in a square and drizzle it with olive oil. Using your tongs go over the grate to oil it so the chicken won’t stick. Place the chicken on the grill and cook about 4 min. per side. (I like mine to be a little burned, crusty). Baste with olive oil once or twice. Take off the grill and cover to keep warm.
3. Butter the rolls and grill them until the butter melts and the buns are lightly toasted. Place 2 pieces of chicken on per roll, spread on some mayonnaise, mustard (optional) and top with sliced tomato, salt and pepper and arugula. Smash the bun down a little so the sandwich will stay together. Serve warm.
Recipe Note
Serve with: Chips of choice. Baked Beans page 226, Raw veggies and dip.
Fresh Fruit.
Variations: Use Munster or Provolone cheese to add more flavor. Grill the
French rolls on a pancake grill in the house. Use my French Baguettes on
page 242.
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