Best 6 Grilled Chicken And Vegetable Sandwiches With Tarragon Mayonnaise Recipes

GRILLED CHICKEN SANDWICH

Steps:

• Pound chicken breasts to ½" thickness.
• Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinade for 30 minutes (or up to 4 hours).
• Preheat grill to medium-high heat.
• Place chicken on the grill for 5-6 minutes per side until no pink remains and chicken reaches 165°F.
• While chicken is grilling, brush buns with olive oil and place face down on the grill. Lightly toast.
• Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.

CHICKEN AND VEGETABLE PANINIS WITH TARRAGON MAYONNAISE

Steps:

• Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
• Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
• Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
• Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.
• Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.

GREAT GRILLED VEGETABLE SANDWICH

Steps:

• Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Combine all ingredients in a food processor and pulse.

CHICKEN AND GRILLED VEGETABLE STACKED SANDWICHES

Steps:

• In small bowl, mix Garlic-Lemon Mayonnaise ingredients; set aside.
• Heat gas or charcoal grill. Brush zucchini and mushroom caps with oil; sprinkle both sides with salt and pepper. Place vegetables on grill over medium-high heat. Cover grill; cook 6 minutes, turning once, until just tender. Slice mushroom caps; cool.
• Spread Garlic-Lemon Mayonnaise on cut sides of bread. On bottom halves of bread, layer zucchini, mushrooms, chicken, tomato, cheese and basil. Cover with top halves of bread.

GRILLED CHICKEN AND VEGGIES

Steps:

• Combine the seasonings; sprinkle over chicken and set aside. In a small bowl, toss peppers and onions with oil; transfer vegetables to a grill wok or basket. , Lightly oil the grill rack. Place chicken and grill basket on grill. Grill, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170° and vegetables are tender.

GRILLED TARRAGON CHICKEN

Steps:

• Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.