Tested till perfect Grilled Vegetable Chicken Sandwich

Grilled Vegetable Chicken Sandwich

Grand Prize winner of the 2003 Canada Day Chicken Challenge contest.

By Dianne Millward of Paris, Ont.

Recipe5 out of 5 based on 2 ratings.
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  • Portion size 4


  • 4 4skinless boneless chicken breastskinless boneless chicken breasts
  • 8 8diagonal slices zucchinizucchinis, (1/2 inch/1 cm thick)
  • 2 slices 2slices(1/2 inch/1 cm thick) red onionred onions
  • 1 1quartered sweet orange peppersweet orange peppers or sweet yellow pepper
  • pinch pinchsalt
  • 4 4kaiser rollkaiser rolls
  • 1/4 cup 1/4cupaioli or mayonnaise
  • leaf lettuce


  • 1/3 cup 1/3cupvegetable oil
  • 1/3 cup 1/3cupsoy sauce
  • 2 tbsp 2tbspwhite vinegar
  • 2 tbsp 2tbspketchup
  • 1 tbsp 1tbspdry mustard
  • 3 3minced clove garliccloves of garlic
  • 1/2 tsp 1/2tsppepper
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Marinade: In bowl, whisk together oil, soy sauce, vinegar, ketchup, mustard, garlic and pepper. Set aside 1/2 cup (125 mL). Add chicken to bowl, turning to coat. Cover and refrigerate for at least 30 minutes or for up to 2 hours.

Place zucchini, onion and orange pepper in shallow glass dish. Pour reserved marinade over top, turning to coat. Marinate for 30 minutes.

Discarding marinade, sprinkle chicken with salt. Place chicken, zucchini, onion and pepper on greased grill over medium-high heat; close lid and grill until tender and chicken is no longer pink inside, about 6 minutes per side for chicken and 8 minutes per side for vegetables.

Slice pepper. Halve rolls and spread cut sides with aioli. Sandwich lettuce, chicken and vegetables in rolls.

Additional information :

Tip: You can also marinate and grill 4 slices (1/2-inch/1 cm thick) eggplant.

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