Grilled Vegetable Chicken Sandwich
This recipe makes 4 servings
Grand Prize winner of the 2003 Canada Day Chicken Challenge contest.
Ingredients
- 4 skinless boneless chicken breasts
- 8 diagonal slices zucchinis, (1/2 inch/1 cm thick)
- 2 slices (1/2 inch/1 cm thick) red onions
- 1 quartered sweet orange pepper or sweet yellow pepper
- pinch salt
- 4 kaiser rolls
- 1/4 cup aioli or mayonnaise
- Leaf lettuce
- Marinade
- 1/3 cup vegetable oil
- 1/3 cup soy sauce
- 2 tbsp white vinegar
- 2 tbsp ketchup
- 1 tbsp dry mustard
- 3 minced cloves of garlic
- 1/2 tsp pepper
Preparation
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.
- Keywords : Lunch; Grill/Barbecue; Chicken; Red onions; Zucchini; Sandwich; Bread;
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