Balsamic Chicken Sandwiches

Hello! It’s Melissa.

This is a recipe stolen from my mom, who got it from a friend (so not sure what it’s original source is…).

Matt made his sandwich on Ciabatta rolls and I made mine on Udi’s Gluten Free bread and they were delicious and held up pretty well.  I didn’t put any cheese on my sandwich, but it is a delicious addition, so it is pretty easy to make this GF, DF.  And of course, you can always omit the chicken if you want a vegetarian sandwich!

Balsamic Chicken Sandwich (GF)


1 pack of chicken

1 Eggplant

3 Portabella Mushrooms

2 Red Onions

2 Red Peppers

(Or whatever veggies you choose…Zucchinis are good too!)

Oil and Salt for the veggies

Havarti Cheese (optional)

Ciabatta Buns or Udi’s GF Bread



1 cup oil (olive or canola)

1/2 cup Balsamic Vinegar

1/4 cup Molasses

3 cloves of garlic

Salt and Pepper


Chop up the garlic and blend the marinade together using a mixer of sorts until emulsified.

Clean the chicken and marinade in 1/2 or less of the dressing for a couple of hours.  Grill/BBQ/Bake the chicken until cooked (we grilled it on the grill pan) and then cut into little pieces (at least, I like my chicken in little pieces in a sandwich.  But you don’t have to do that…)

Slice the veggies, oil and salt them, and grill/roast them until they look delicious (we did ours on the grill pan as well…).  Like the chicken, I like to slice the roasted veggies into bite size pieces for the sandwiches.

Grilled Vegetables

To assemble the sandwiches, put a little balsamic marinade on each piece of bread, and stack with ingredients as you like.  The easiest way to cook the sandwich is in a panini maker, but we don’t have one, so we put the sandwiches on the grill pan and put a heavy pot filled with water on top to squish it down.  Probably could be tasty in the toaster oven as well.

Surprise surprise, I think the sandwiches are delicious with a little extra marinade for dipping!

Matt’s Ciabatta Roll Sandwich



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