Best Grilled Chicken And Sun Dried Tomato Subs Recipes

Balsamic Grilled Chicken Finger Sandwiches with Sundried Tomatoes and Herbed Goat Cheese Spread image

Provided by Food Network Kitchen

Time 4h28m

Yield 18 finger sandwiches

Number Of Ingredients 13

2 1/4 pounds boneless chicken breasts
1 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
Salt
Pepper
1 cup sundried tomatoes, soaked for 15 minutes in hot water
8 ounces creamy goat cheese
1/4 cup sour cream
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh thyme leaves
1 pound foccacia bread

Steps:

Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.
Preheat the grill.
Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.
In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.
Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.

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

Yield Serves 8

Number Of Ingredients 10

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.