Thursday, November 03, 2011

Chicken Sandwiches with Gremolata Mayonnaise Recipe


Chicken Sandwiches with 
Gremolata Mayonnaise Recipe
Originally uploaded by Pillsbury.com
Game Day will never be the same now that I have this sandwich recipe with gremolata mayonnaise. Remember for National Sandwich Day on November 3 and National Sandwich Month in August too.

Gremolata Mayonnaise

  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped parsley
  • 1 1/2 teaspoons grated lemon peel
  • 1 1/2 teaspoons minced garlic

Sandwiches

  • 4 (4-oz.) boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 small zucchini, cut lengthwise into 1/4-inch-thick slices
  • 4 (1/4-inch) slices onion
  • 4 sandwich buns, split
  • 4 leaves leaf lettuce

DIRECTIONS:

1. GRILL DIRECTIONS: In small bowl, combine all gremolata mayonnaise ingredients; blend well. Set aside.

2. Heat grill. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush chicken breast halves with 1 tablespoon of the oil; sprinkle with salt and pepper.

3. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 16 minutes or until chicken is fork-tender and juices run clear, turning once.

4. Meanwhile, brush zucchini and onion slices with remaining tablespoon oil; place on grill. Cook about 10 minutes or until tender, turning occasionally. To toast buns, place cut sides down on grill during last 2 to 4 minutes of cooking time.

5. Spread 1 tablespoon gremolata mayonnaise on bottom half of each bun. Top with lettuce. Place grilled vegetables evenly onto lettuce. Top each sandwich with chicken breast half, 1 tablespoon gremolata mayonnaise and top half of bun.
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