Dairy-Free Grilled Chicken and Cheese Sandwich
Elevate your sandwich game with this irresistible Dairy-Free Grilled Chicken and Cheese Sandwich, a perfect solution for those seeking hearty, flavorful meals without dairy ingredients. Tender, marinated chicken breasts are grilled to perfection and layered between slices of golden, buttery whole-grain bread alongside creamy dairy-free cheese, fresh baby spinach, and juicy tomato slices. The secret lies in the simple yet bold spice blend of garlic powder, paprika, and black pepper, which adds incredible depth to the perfectly cooked chicken. With its quick 30-minute preparation time, this wholesome sandwich is ideal for lunch or dinner and caters to dairy-free lifestyles without compromising on taste or texture. Pair it with a side salad or enjoy it solo for a satisfying, nutrient-packed meal that’s bursting with flavor!
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Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Salt
- 2 slices Slices of dairy-free cheese
- 4 slices Slices of whole grain bread
- 2 tablespoons Dairy-free butter or margarine
- 0.5 cup Baby spinach leaves
- 1 piece Tomato, sliced
Instructions
Start by preparing the chicken. Place the chicken breast on a cutting board and slice it in half horizontally to create two thinner pieces.
In a small bowl, mix together olive oil, garlic powder, paprika, ground black pepper, and salt.
Brush the marinade evenly over both sides of the chicken pieces.
Heat a grill pan or skillet over medium-high heat. Once hot, add the chicken and grill for about 4-5 minutes on each side, until golden brown and cooked through. Remove from heat and set aside.
While the chicken rests, spread a thin layer of dairy-free butter or margarine on one side of each slice of bread.
In the same pan or skillet used for the chicken, place two slices of bread, buttered side down, over medium heat.
Place a slice of dairy-free cheese on each piece of bread. Layer one piece of cooked chicken on top of the cheese, followed by baby spinach leaves and several tomato slices.
Top with the remaining slices of dairy-free cheese and bread slices, buttered side up.
Grill the sandwiches for about 3-4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese melts.
Remove the sandwiches from the pan, slice them in half, and serve immediately while warm.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.5 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 962 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
