Best Balsamic Grilled Chicken Finger Sandwiches With Sundried Tomatoes And Herbed Goat Cheese Spread Recipes

BALSAMIC CHICKEN SANDWICH (OR PANINI)

Balsamic Chicken Sandwich (Or Panini) image

A friend of mine and I once made this from a recipe we found in a cooking magazine, but lost the recipe. I found it again, so I'm putting it here so as not to lose it again. It calls for ciabatta bread, but anything light with a good crunchy crust will be as good. It's also great grilled panini-style.

Provided by EmmyDuckie

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 small boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper
2 ciabatta rolls, sandwich size
2 tablespoons goat cheese
1 cup baby spinach leaves
1/2 red onion
1/4 cup roasted red pepper
1 cup white wine
1/2 cup balsamic vinegar
2 tablespoons sugar

Steps:

Salt and pepper chicken breasts.
Heat olive oil in a nonstick skillet over medium high heat.
Cook chicken until no longer pink, about 4-5 minutes per side.
Remove chicken, keep warm.
Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy.
Cut rolls in half, spread with goat cheese.
Add chicken, spinach, onion, peppers, and sauce.
You may have sauce left over. Save it. It's great on steaks, too.

Nutrition Facts : Calories 413.1, Fat 9.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 410.2, Carbohydrate 30.3, Fiber 1, Sugar 24.5, Protein 26.3

GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese image

Categories Sandwich Chicken Herb Poultry Picnic Super Bowl Low Fat Backyard BBQ Goat Cheese Rosemary Arugula Grill Grill/Barbecue Healthy Bon Appétit

Yield Serves 8

Number Of Ingredients 10

Ingredients

8 boneless skinless chicken breast halves, well trimmed
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
2 red onions, cut into 1/2-inch-thick slices
8 large French bread rolls (about 4 inches long), cut in half
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 bunches arugula
4 ounces light soft goat cheese

Steps:

Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.

HERBED GOAT CHEESE SANDWICHES

Herbed Goat Cheese Sandwiches image

Provided by Ina Garten Bio & Top Recipes

Categories appetizer

Time 15m

Yield 40 to 45 sandwiches

Number Of Ingredients 10

Ingredients

8 ounces cream cheese, at room temperature
10 1/2 ounces montrachet or other mild goat cheese, at room temperature
1 1/2 teaspoons minced garlic (2 cloves)
1/2 teaspoon minced fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons milk, half-and-half or heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 loaves 7-grain bread, thinly sliced
1 hothouse cucumber, not peeled

Steps:

For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick. To make the sandwiches, spread each slice of bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread. Press slightly, trim off the crusts and cut the sandwiches into halves, thirds or triangles. Make these sandwiches in the morning, then cover with damp paper towels and plastic wrap and refrigerate. Cut just before serving.

Nutrition Facts : Calories 269, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 33 milligrams, Sodium 636 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 14 grams, Sugar 7 grams

CHICKEN AND VEGGIE WRAPS WITH HERBED GOAT CHEESE SPREAD

Chicken and Veggie Wraps with Herbed Goat Cheese Spread image

This wrap is packed full of grilled balsamic-marinated chicken and colorful veggies. Paired with a creamy homemade herbed goat cheese, it's an amazing, easy sandwich to take on a picnic or for lunch at the office, since it can be made ahead.

Provided by Kardea Brown

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 boneless, skinless chicken breasts
1 clove garlic
8 ounces goat cheese, at room temperature
1 tablespoon coarsely chopped fresh chives
1 tablespoon coarsely chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 Chinese eggplant (about 7 ounces), sliced
1 red bell pepper, sliced
1 yellow pepper, sliced
1/2 red onion, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
4 spinach-flavored flour tortillas, warmed

Steps:

For the chicken: Combine the vinegar, honey, olive oil, mustard, garlic powder, basil, salt and pepper in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.
Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives, parsley, olive oil and lemon juice. Process until fluffy. Season with salt and pepper.
For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.
Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.
To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.

GRILLED VEGGIE NAAN-WICH WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD

Grilled Veggie Naan-wich with Sun-dried Tomato and Goat Cheese Spread image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h5m

Yield 4 naan-wiches

Number Of Ingredients 18

Ingredients

1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh thyme
1 tablespoon Dijon mustard
1 teaspoon honey
3 cloves garlic, grated
Salt and freshly cracked black pepper
2 large portobello mushroom caps
3 banana peppers, stemmed, seeds removed and quartered lengthwise
2 medium yellow squash, sliced lengthwise into 1/4-inch strips
2 medium zucchini, sliced lengthwise into 1/4-inch strips
1 large red onion, cut into 1/4-inch slices
3 ounces goat cheese, at room temperature
3 ounces sun-dried tomatoes, minced
Salt and freshly cracked black pepper
8 pieces whole wheat naan
Olive oil, for brushing
2 cups packed fresh basil leaves

Steps:

For the marinated veggies: Mix the oil, vinegar, thyme, Dijon, honey and garlic together. Season with salt and pepper and set aside.
Clean the gills of the portobello mushrooms by using a spoon and scraping out the black gills from the underside of the cap.
Place all the vegetables in a baking dish and then pour the marinade over them and toss. Allow the marinade to work its magic for 15 to 30 minutes.
Heat a grill pan over medium-high heat.
Grill the vegetables, in batches if necessary, until nice grill marks appear, 3 to 5 minutes a side. Set the cooked vegetables aside until ready to assemble (you can place them back in the baking dish where they were marinating). Once the mushrooms come off the grill, slice them thinly on the diagonal.
For the spread: Mix the goat cheese with the sun-dried tomatoes and season with some salt and pepper.
For the naan-wich build: Lightly brush the naan with oil and grill on both sides, just until some grill marks appear, 2 to 3 minutes per side. Start by schmearing some of the goat cheese spread on each piece of the griddled naan, and then layer the grilled vegetables high and top with a generous amount of basil, closing the naan-wich with the other slice of naan. Slice the sandwich on the diagonal and then enjoy feeling healthier with each bite.

FRESH GOAT CHEESE SPREAD

Fresh Goat Cheese Spread image

Provided by Food Network

Categories appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

6 ounces fresh goat cheese
2 to 4 tablespoons heavy cream
8 medium fresh basil leaves, chopped
1 large green onion, chopped
1 clove garlic, minced
Salt
Fresh nasturtium flowers, optional
Warm corn tortillas

Steps:

In a small bowl with a fork, mash goat cheese with enough cream to make a spreadable consistency. Add basil, green onion, garlic, and salt, to taste. Mix well. Garnish with fresh nasturtium flowers, if available, and serve with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese mixture inside a tortilla and roll up.