- 2 boneless skinless chicken breasts, cut into half thickness (or just pound it out as though you were making a shniztel)
- 1/2 bottle Kraft balsamic vinaigrette dressing
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 tsp garlic powder
- pinch of salt
- pinch of pepper
- 1 package fresh mushrooms, sliced
- 1/2 medium bell pepper, sliced
- 1/4 C sliced onion
- 4 Tbsp favourite barbecue sauce – divided into 1 Tbsp and 3 Tbsp
- 2-3 Tbsp mayo
- 1 package favourite melting cheese – I used light havarti
- 2 leaves lettuce, shredded
- 3 long rolls
- olive oil mixed with herbs of your choosing
- parmesan cheese (just a sprinkling)
- In a ziplock bag or in a bowl covered with cling wrap, marinade your chicken slices in he balsamic vinaigrette for at least 1 hour in the fridge.
- When ready to make the sandwiches, preheat your indoor grill to 360F. Set a grill pan on the stove on medium heat.
- On the grill pan, lightly char the bell pepper and onion slices.
- On medium heat, saute the mushroom slices in the butter and olive oil. Season lightly with garlic powder, salt and pepper.
- Once the veggies and mushrooms are done, set aside. Place the peppers and mushrooms into a bowl and toss with 1 Tbsp barbecue sauce. Set aside.
- On the same grill pan as the peppers and onions were cooked upon, grill up the chicken which had been marinading in the fridge. This should only take a few minutes on each side to cook all the way through and get really nice grill marks.
- Remove the chicken from the pan and cut into strips.
- Begin to assemble the sandwiches. Spread some barbecue sauce on the inside of the bun lid. Spread some mayo on the inside of the bun bottom. Layer onto the lid: cheese, peppers and onions, more cheese, mushrooms, chicken, more cheese and shredded lettuce. Top it with the bun bottom.
- Lightly brush the bun bottom with the olive oil-herb mixture, then carefully set onto the grill, bottom side down. Lightly brush the same mixture on the top now. Close the grill and cook for 3-5 minutes, or until the sandwich is nice and flat, crispy on top and has golden grill marks on it.
- Remove from grill, give a really really gentle brushing of olive oil on top of the bun lid and sprinkle parmesan cheese on top — just a light dusting! Cut on the bias and serve warm.
This is very similar to the Friday sandwich I made yesterday, but with a few mote ingredients.