Recipe by Heather
"Chicken sandwiches are just great for any time of the day. Lunch or dinner makes a great meal for you to eat with your family, outside or in."
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skinless, boneless chicken breast halves
grill seasoning (such as Montreal Steak Seasoning)
barbeque sauce (such as Big Moe's®)
onion, thinly sliced
green bell pepper, sliced
hamburger buns, split and toasted
Great for a quick meal! I pounded the chicken breasts down thin first and then seasoned them before grilling. I used some red and green peppers along with some red onion. I left out the mushrooms as I didn't have any on hand. I toasted the buns before assembling the sandwiches and added a little ranch dressing along wih some extra bbq sauce.
This was good but I was expecting more flavor with all the seasonings. I found this to be just a basic barbecued chicken sandwich with toppings. I doubt that I will make this again.
This is pretty good. I thought it was missing something so I think next time I will use a spicy bbq sauce. I used original flavor since I didn't know if the suggested brand was spicy or not. I also pounded the chicken breasts flat so they would cook evenly and we would not have a really fat piece of chicken on the sandwich. When sauteing the veggies put the bell peppers in first and let them cook a little bit, then add the onions and when they are about done add the mushrooms. I didn't think about doing this when I made it so I ended up with over cooked mushrooms perfect onions and crunchy bell peppers. I used an onion bun. Definitely worth trying.
Since we don't have a grill, I made this in a skillet. I coated the skillet with Pam, put seasonings on the chicken and then seared it on both sides. Then I started spreading BBQ sauce on it every time I flipped it - about every 5-6 minutes. I did kinda eye the seasonings instead of measuring them out and used a "bold" BBQ sauce. It took about 18 minutes on medium heat in my skillet to cook through using medium-sized chicken breasts. I toasted the buns in the oven for a few minutes, then put on the chicken and cheese (used provolone because that was all I had) and put back in the oven for about 2 minutes until the cheese melted. Then I topped with the onions and mushrooms (didn't use bell peppers because we don't like them and I didn't have them). Hubby and I both really enjoyed this sandwich. We served it with homemade fries and cut up apples.
We liked these sandwiches. The sandwich was pretty simple to make. Like another reviewer, I also flattened the chicken breast a little by lightly poundimg them. I also made enough chicken breasts so I could use "Everything" Hogie Rolls. I put the Italian seasoning and the grilling seasonings in a paper bag, added the breasts and shook them. Boy, were they coated. I used Mesquite BBQ sauce, our favorite and grillled them inside on the George Forman. When I sauted the veggies, I used olive oil. And I did cook the veggies one at a time, as suggested, so they would be done at the same time. I forgot to get cheese so I used a smoky swiss and cheddar. We will probably have these again but, I will probably rethink the seasonings. Maybe leave out the Italian seasoning and along with the grilling seasoning, add some Mesquite Grilling seasoning and onion and garlic powder. Oh, I cooked the chicken at a higher heat so they would cook faster. I didn't want them to dry out, and they didn't.
Like others, I pound the chicken breasts thin so they absorb more flavor, and I marinate the chicken in bbq sauce and a sprinkle of dry Italian dressing for a few hours. I cook them on the Foreman grill, and it takes no time at all. This is a great, filling sandwich for lunch - keeps me going all day! Thanks, Heather!
I marinated my chicken in Italian dressing for a couple of hours before cooking, than pounded my chicken down to make a little flatter. As I was going to turn on the grill found we were out of proprane--so I used the broiler which worked fine except for the fact that it's a pain to clean off. I used frozen pepper mix (love this stuff), fresh onion, and canned mushrooms. I really liked this sandwich, found it really good. Both my husband and I think a hearty roll with a back on it would work best since our veggies kept falling off the sandwich. I liked the swiss cheese with the sandwich, and I plan on making these again. I liked them very much.
I halved the recipe for 2 servings, tho' kept the same full quantity of vegs. & mushrooms. I'd been thinking of leaving out the Italian seasoning because I sensed it might throw off the sweet, smokey, tangy flavor of the Neely's BBQ Spice Rub & the chipotle barbecue sauce I used; I also didn't want the Italian herbs to burn on the grilled chicken. Reading another reviewer's statement about the Italian herbs made me decide to go with my instinct. I had to addat least another tsp. of butter to saute the vegs, which I added at different stages per other reviewers. ~~We both liked this, but probably will make only a few more times, as there are so many other chicken dishes I prefer. After tasting this as recipe was intended, we found we liked it better with crunchy moist lettuce, more Swiss cheese, & 1 Tblsp. of mayonnaise mixed with 1-1/2 tsp. of the same chipotle BBQ sauce spread on the whole wheat Kaiser roll. Out of curiosity & having 3 types of mushrooms available, I sauteed in separate pans mostly the sliced common white button mushrooms (this was best), some chopped portabello (this was very good), & some hedgehog mushrooms (I now know I don't like this type).
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Sandwiches with Zang
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 131
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