Grilled Chicken Parm Sandwich
Ingredients
Scale
- 1 boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- ½ teaspoon Italian seasoning
- 1 small garlic clove, minced
- ¼ teaspoon garlic salt
- Black pepper
- 2 ounces thinly sliced or freshly shredded mozzarella
- 1 sandwich-size piece of baguette
- ¼ cup rosé or vodka sauce, warmed
- 2 tablespoons grated Parmesan
Instructions
- Mix the olive oil, lemon juice, Italian seasoning, garlic, garlic salt and black pepper. Add the chicken and marinate it in the refrigerator for 30 minutes to two hours.
- Preheat the grill to medium-high heat. Place the chicken on the grill and cook for approximately three to five minutes. Flip it and cook for another two minutes.
- Place the mozzarella on top of the chicken. Close the grill and continue cooking until the cheese melts and the chicken reaches 165°F.
- Slice the baguette horizontally. When you flip the chicken, place the baguette cut-side down on the grill and toast it for two to three minutes.
- Spread the warm sauce over the cut side of the top baguette and cover the sauce with Parmesan. Place the mozzarella-topped chicken on the bottom piece of bread, then close the sandwich.