Grilled Chicken Sub Sandwich
Elevate your sandwich game with this Grilled Chicken Sub Sandwich, a hearty and flavor-packed recipe perfect for lunch or an easy dinner. Tender chicken breasts are marinated in an aromatic blend of olive oil, garlic powder, paprika, salt, and black pepper before being perfectly grilled to juicy perfection. Nestled inside toasted sub rolls, the grilled chicken is layered with crisp lettuce, fresh tomato slices, tangy red onion, creamy mayonnaise, and melty cheddar cheese for an irresistible combination of textures and flavors. This quick and satisfying recipe, ready in just 35 minutes, is perfect for a casual weeknight meal or backyard gathering. Make it your own with additional toppings or serve it alongside fries or a refreshing salad for a complete meal!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 Sub rolls
- 4 Lettuce leaves
- 1 Tomato
- 0.5 Red onion
- 2 tablespoons Mayonnaise
- 4 Cheddar cheese slices
Instructions
Start by preparing the chicken. Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet.
In a small bowl, mix the olive oil, salt, black pepper, garlic powder, and paprika to create a marinade.
Rub the marinade thoroughly over both chicken breasts, ensuring they are evenly coated.
Preheat a grill or grill pan to medium-high heat. Once hot, place the chicken breasts on the grill.
Grill the chicken for about 6-8 minutes on each side, or until fully cooked through and no longer pink inside. The internal temperature should reach 165°F (75°C).
While the chicken is grilling, prepare the sub rolls. Slice them open lengthwise, but do not cut all the way through.
Toast the sub rolls on the grill for 1-2 minutes, until lightly browned and crispy.
Slice the tomato and red onion thinly and set aside.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing it into strips.
Spread a thin layer of mayonnaise on the inside of each toasted sub roll.
On one half of each roll, layer lettuce leaves, tomato slices, and red onion slices.
Place the sliced grilled chicken on top of the vegetables.
Add two slices of cheddar cheese on top of the chicken.
Close the sandwich and press down gently to secure all the fillings.
Optionally, place the assembled sandwiches back on the grill for 1-2 minutes to melt the cheese further.
Cut the sub sandwich in half, if desired, and serve immediately while warm.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 6006 mg | 261% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 22.0 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 972 mg | 75% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1292 mg | 28% | |
*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.
