INGREDIENTS
- 8 slices New York Bakery® Garlic Toast
- 2 tsp Marzetti® Dijon Honey Mustard Dressing
- 1/3 cup Marzetti® Extra Heavy Mayonnaise
- 3 tbsp Fresh squeezed lime juice
- 1 tbsp Hot sauce
- 4 Chicken breasts, boneless & skinless
- 2 tbsp Olive oil
- 4 oz Jarlsberg cheese, thinly sliced
- 1 medium Red onion, thinly sliced
- 1/4 cup White balsamic vinegar
- 1/4 tsp Black pepper
- 1/2 tsp Sea salt
- 2 tsp Sugar
- 1/2 tsp Oregano, dried
- 1 Garlic clove, smashed
For grilled chicken breasts, whisk together lime juice and hot sauce in a bowl; add chicken breast and coat with marinade. Cover and refrigerate 1 to 2 hours.
For sauce, whisk together mayonnaise, hot sauce and a pinch of pepper, set aside.
Discard marinade; brush chicken breasts with olive oil and sprinkle with a generous amount of salt and pepper. Prepare grill to medium heat. Cook chicken breast 7 to 8 minutes on both sides or until chicken in thoroughly cooked. Immediately place cheese on top of chicken breasts.
To assemble sandwiches, spread each slice of New York Brand® Garlic Toast and equal amount of sauce. Place lettuce atop four pieces of garlic toast. Slice each chicken breast horizontally, and place atop lettuce. Top each sandwich with pickled onions (see prep below) and cover with remaining pieces of garlic toast. Serve immediately.
This recipe can easily be cut in half.
For quick method, use grilled or roasted chicken breast purchased from a deli, microwave just until warm and top with cheese. Follow remaining directions. The assemble sandwich can also be finished in a panini machine or pan.
For Pickled Red Onions:
Place onion slices in a microwave safe bowl; cover with water and microwave for 2 minutes. Drain and rinse onion slices. In same bowl, whisk together remaining 6 ingredients and 1/2 cup water. Microwave 1 minute. Add onion slices and microwave 3 minutes. Remove bowl from microwave, cover with plastic wrap and steep onion slices for 10 minutes. Remove garlic clove and pour off most liquid. Cool completely. Store in airtight container in refrigerator for up to 2 weeks.
