Best 6 Grilled Chicken And Vegetable Sandwiches With Tarragon Mayonnaise Recipes
**Grilled Chicken and Vegetable Sandwiches with Tarragon Mayonnaise: A Delightful Summer Treat**
As the sun shines brightly and the days grow longer, our taste buds crave lighter, fresher flavors. Enter the Grilled Chicken and Vegetable Sandwiches with Tarragon Mayonnaise – a culinary symphony that perfectly captures the essence of summer. This delectable dish is a harmonious blend of grilled chicken, roasted vegetables, and a tantalizing tarragon mayonnaise, all nestled between two slices of soft, toasted bread. The grilled chicken is juicy and tender, infused with a delightful smoky flavor. The roasted vegetables, a medley of bell peppers, zucchini, and onions, add a vibrant sweetness and a delightful crunch. And the tarragon mayonnaise, with its herbaceous and slightly tangy notes, brings all the elements together in a creamy, harmonious embrace. This sandwich is not just a meal; it's an experience that will transport you to a sun-drenched picnic or a lively barbecue, surrounded by laughter and good company. So fire up your grill, gather your ingredients, and let's embark on a culinary journey that will leave your taste buds dancing with joy.
**Additional Recipes to Explore:**
- **Grilled Chicken with Lemon-Herb Butter:** If you're a fan of classic grilled chicken, this recipe is a must-try. The zesty lemon-herb butter adds a burst of flavor to the tender chicken, making it a perfect accompaniment to grilled vegetables or a simple salad.
- **Roasted Vegetable Platter:** For a colorful and healthy side dish, look no further than this roasted vegetable platter. With a variety of vegetables like broccoli, carrots, and sweet potatoes, this platter is a feast for the eyes and the taste buds.
- **Tarragon Mayonnaise:** This versatile sauce is not just limited to sandwiches. It can elevate any dish with its herbaceous and tangy flavor. Try it as a dip for vegetables, a spread for sandwiches, or even as a dressing for salads.
GRILLED CHICKEN SANDWICH
These Grilled Chicken Sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 452 kcal, Carbohydrate 31 g, Protein 41 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 109 mg, Sodium 823 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CHICKEN AND VEGETABLE PANINIS WITH TARRAGON MAYONNAISE
Make and share this Chicken and Vegetable Paninis With Tarragon Mayonnaise recipe from Food.com.
Provided by Karen in MA
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 539, Fat 28.9, SaturatedFat 4.4, Cholesterol 50, Sodium 728.9, Carbohydrate 48, Fiber 4.4, Sugar 8.1, Protein 23.4
GREAT GRILLED VEGETABLE SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 12m
Yield 4 servings
Number Of Ingredients 17
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
Dinner ready in 25 minutes! Enjoy these chicken and grilled veggie sandwiches flavored with garlic-lemon mayonnaise.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 25 mg, Fat 4, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 1180 mg, Sugar 7 g, TransFat 0 g
GRILLED CHICKEN AND VEGGIES
With her family's busy lifestyle and sports schedules, everyone appreciates simple and scrumptious recipes like Leah Lyon's grilled chicken dish. "This is so easy and people are always asking me how to make it," the Ada, Oklahoma reader says. "I often substitute adobo seasoning for the blended spices."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 236mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
GRILLED TARRAGON CHICKEN
Just a few simple seasonings is all that's needed to make grilled chicken moist and tasty. Mustard and tarragon make great combination.-Janie Thorpe, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 222 calories, Fat 12g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
Tips:
- Choose the right bread: A sturdy bread that can hold up to the grilled chicken and vegetables is best. Good options include ciabatta, focaccia, or a hearty wheat bread.
- Grill the chicken and vegetables to perfection: The chicken should be cooked through but still juicy, and the vegetables should be tender but still have a bit of a bite. Make sure to season the chicken and vegetables well before grilling.
- Make the tarragon mayonnaise ahead of time: This will give the flavors time to meld. You can also use store-bought mayonnaise if you prefer.
- Assemble the sandwiches: Spread the tarragon mayonnaise on the bread, then top with the grilled chicken, vegetables, and cheese. You can also add other toppings of your choice, such as lettuce, tomato, or avocado.
Conclusion:
Grilled chicken and vegetable sandwiches are a delicious and healthy meal that can be enjoyed for lunch or dinner. They are also easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give these sandwiches a try!
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