This recipe for Roasted Vegetables and Chicken Sandwich is a creation my son made for me a number of years ago and has been a family favorite ever since. Erik is extremely inventive in the kitchen… and has always been…. lucky for me!
He made this sandwich when I was laid up with a broken foot. We have a colonial … so that means stairs to the upstairs bedrooms… as anyone that has had a broken foot knows… once you finally make it to the top of those stairs… you are staying awhile….
So it was probably a blessing that I was upstairs while my son was playing mad cook in the kitchen… oh.. did I mention he is not a neat cook? All I ever knew was that this sandwich was delivered by a charming son and that it totally rocked…. thankfully he had everything cleaned up by the time I made it downstairs later.
There are a number of parts to this recipe… each really does contribute to the overall flavor… I don’t recommend skipping anything… you’ll be missing out.
You can make the “parts” ahead of time and assemble the sandwich when you need it…
When roasting your vegetables… line your baking sheet with foil… non-stick foil is a great invention… bless the person who came up with it… not only won’t anything stick… it’s a snap to clean-up.
I don’t list quantities… make as much as you need for however many servings you want. I use boneless skinless chicken breasts … boneless breasts are actually half breasts…
I cook them and cut them in half.. using a half per sandwich so it fits on a bun or roll.
For instructions on How to Roast Vegetables in the Oven see my post.
For instructions on how to make the Quick Garlic Mayo see my post.
Place a cover over the chicken when you have added the provolone cheese… this will help it to melt evenly and quickly.
If you prefer hoagie rolls (sub rolls or hero rolls)… then cut the chicken into strips to better fit the bread.
This is one rockin' sandwich…
Recipe: Roasted Vegetables and Chicken Sandwich
All you need:
Boneless skinless chicken breasts
Red pepper, julienned
Mushrooms, sliced or quartered (if using small mushrooms)
Small zucchini, sliced then halved
Small yellow (summer) squash, sliced then halved
Deli sliced provolone cheese
Quick garlic mayo
All you need to do:
Roast your vegetables ..if you need instructions… click here. Set aside.
Make the Quick Garlic Mayo. Set aside.
Heat a grill pan to very hot.
Slice the buns open.
Spread a thin layer of margarine on the inside of the buns.
Sprinkle the inside of the bun with garlic powder.
Place the buns cut side down on the hot grill pan to quickly toast them. Remove when they har lightly brown. Set aside.
Put olive oil in a small shallow bowl (about 3 tablespoons for 4 breasts).
Add about a tablespoon of Italian seasoning. Swirl the bowl gently to mix.
Slide the chicken breasts through the seasoned oil to coat.
Place the chicken on the hot grill pan and cook until cooked through, turning only once.
Remove the chicken and cut the breasts in half. Return the chicken to the hot pan and place a slice of provolone cheese on each. Remove when cheese is melted.
Lightly spread some quick garlic mayo on the buns.
Place a spoonful of the roasted vegetables on the bottom of the bun.
Place the chicken on top and put the top of the bun on.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter