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!
1 pack of chicken
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.
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!