Lemon Mustard Vinaigrette Chicken Sandwich on Artisan Bread
Lemon Mustard Vinaigrette Marinated Chicken on a fabulous artisan bread takes the concept of chicken sandwich to new levels. Serve with tossed salad and fruit for dessert.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 13 mins
- Yield: 5 Sandwiches 1x
- Category: Sandwich
- Cuisine: American
Ingredients
Units
Scale
- 5 large chicken breast pieces, sliced about 1/2 “ thick
- 1 loaf, artesian bread, sliced
- 5–10 slices of provolone or other mild cheese
- Your choice of sandwich toppings, such as lettuce and tomato
Marinade and dressing
- 3 Tbsp minced garlic
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tsp dried lemon peel
- 1 tsp coarse ground pepper
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- Salt, to taste
Instructions
- Thaw chicken.
- Whisk together all marinade ingredients in small bowl. Pour about 2/3 of the marinade into a gallon zipper bag. Set aside the remaining one third to brush on chicken OR to use as dressing on the sandwich. Place thawed chicken breast in zipper bag with marinade and close tightly. Let marinade for 2-3 hours in the refrigerator.
- Preheat grill. Remove chicken from marinade and place on grill. Discard remaining liquid and the bag.
- Cook for 3-4 minutes on each side or until thermometer shows 160 F. Don’t overcook. While cooking brush additional marinade (from snack size baggie) on chicken OR serve as a sauce on the sandwich.
- Serve on bakery fresh artisan bread with sandwich toppings of choice!