How To make Grilled Chicken Sandwiches
1/2 c White wine or apple juice
1 tb Chopped fresh parsley
1 ts Instant minced onion
1/2 ts Chopped fresh or 1/8
-teaspoon dried thyme -leaves 4 Boneless, skinless chicken
-breast halves (about 1 -pound) 3 tb Mayonnaise or salad
-dressing 1 To 2 teaspoons prepared
-mustard 1 tb Chopped fresh parsley
1/2 ts Chopped fresh or l/8
-teaspoon dried thyme -leaves 8 sl Sandwich bread or 2 mini
-baguettes, split -lengthwise into halves -Lettuce 1 Tomato, cut into 8 slices
Mix wine, 1 tablespoon parsley, the onion and 1/2 teaspoon thyme; reserve. Cover and grill chicken 5 to 6 inches from medium coals 10 to 20 minutes; turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with reserved wine mixture, until done.
Mix mayonnaise, mustard, 1 tablespoon parsley and 1/2 teaspoon thyme; spread on 4 slices bread. Top each with lettuce, 1 chicken breast half, 2 slices tomato and remaining bread. Cut diagonally in half. 4 sandwiches.
From the files of Al Rice, North Pole Alaska. Feb 1994
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Molly Makes a Grilled Chicken Sandwich | From the Test Kitchen | Bon Appétit
This grilled chicken sandwich recipe (thighs only!) gets the BA treatment from senior associate food editor Molly Baz. The goal was to dispel any associations you might have with the sandwich: the sort of floppy, slightly rubbery fast food versions with a single, soggy leaf of lettuce. It's inspired by Caesar salad, inspired by mayonnaise, inspired by the idea of special sauce, inspired by grill marks, and the words “charred buns.”
Check out the recipe here:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.