Grilled Chicken Sandwich With Roasted Red Peppers Spread

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Grilled Chicken Sandwich With Roasted Red Peppers Spread

Our grilled chicken sandwich with roasted red peppers spread is the perfect lunch or dinner when you’re craving bright and fresh flavors.

Servings sandwiches

Prep Time 30

Cook Time 10

Total Time 40

Equipment

Ingredients

Chicken Marinade

6 ounces chicken breast sliced into 3 ounce patties
2 tablespoons olive oil
2 tablespoons lemon juice
1 pinch salt

Roasted Red Pepper Spread

1 to 2 teaspoons olive oil
½ medium red bell pepper sliced
¼ medium red onion sliced
1 teaspoon minced garlic
½ teaspoon paprika
½ teaspoon ground red cayenne pepper
¼ cup water
1 tablespoon lime juice
½ teaspoon red wine vinegar
1 to 2 pinches salt

Sandwich

2 slices pepper jack cheese
2 English muffins sliced in half and toasted
2 leaves Romaine lettuce sliced
4 slices vine tomato

US Customary - Metric

Instructions

First, marinate the chicken. Combine the chicken with olive oil, lemon juice, and salt in a bowl and let it marinate at room temperature for 20 to 30 minutes.
In the meantime, prepare the roasted red pepper sauce. First, heat olive oil in a small frying pan over medium-low heat. Add the peppers and onions and cook until softened, stirring very infrequently, about 8 to 10 minutes.
Add the water and lime juice to deglaze the pan. Stir in the garlic, paprika, and cayenne pepper. Cook for another 3 to 5 minutes, just enough to infuse the peppers and onions with flavor, and remove from heat.
Transfer the contents of the frying pan to a food processor. Add the red wine vinegar and pulse until mostly smooth. Add salt to taste and set aside.
Once the chicken has marinated, grill or cook on a cast iron pan (medium-high heat) until done, flipping every 3 minutes. Melt the pepper jack cheese onto each piece of chicken during the last few minutes of cooking. Then, transfer the chicken to a plate to rest before assembling the sandwiches.
Assemble your grilled chicken sandwich with lettuce, tomato, and roasted red pepper spread on a toasted English muffin. Serve immediately.

Notes

Cooking the peppers and onions: When cooking the peppers and onions, you want them to caramelize a bit before adding the water and lime juice. That’s why we recommend stirring them infrequently! Then when you add the liquid, it will help to release the peppers and onions from the pan (this is known as deglazing).

Roasted red pepper spread: The roasted red pepper spread is quite spicy. If you’d like less heat (or none at all), reduce the amount of paprika and cayenne or omit them entirely. Or, if you don’t want to make the roasted red pepper spread, you can always substitute this with your favorite condiment. (Store-bought roasted red pepper hummus would be a great alternative!)

Serving suggestions: We recommend serving this fun, flavorful take on a grilled chicken sandwich with chips, french fries, or tortilla chips and salsa! It makes for a delicious and satisfying lunch you’ll be glad you put in the effort for.

Variations: Check out our blog post above for more ideas on what to put on a grilled chicken sandwich! There are tons of ways to customize a grilled chicken sandwich - this recipe is just one example.

Author: Nicole Langdon

Calories: 488kcal

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: cayenne, chicken breast, english muffins, garlic, healthy, lemon juice, lime juice, lunch, olive oil, paprika, pepper jack cheese, red bell pepper, red onion, red wine vinegar, romaine lettuce, salt, sandwich, vine tomato

Nutrition