Colin’s Grilled Chicken Sandwich

Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese

Ingredients, Chicken

  • 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

Ingredients, Sandwiches

  • 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


  • Grill for Chicken, Onions and Bread
  • Knife and Cutting Board


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

*Serves 8

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.