I have to go in for a lovely Saturday at work in a bit here, so this will be short and to the point. A quick entry for a quick recipe! It’s been a while since I’ve made a sandwich! This recipe came out of my Campbell’s Four Ingredients or Less cookbook, which is amazing by the way. It’s got lots of super easy and quick recipes, and they are all pretty cheap because they are four ingredients or less! I don’t really get to cook during the week during this internship because there just isn’t time, but this recipe only took about a half hour when I got home last night. I would not say that these are the most delicious sandwiches I have ever had in my life, but they were pretty darn good.
Zesty Chicken Mozzarella Sandwiches
1/3 cup prepared Italian salad dressing (I used Kraft Zesty Italian)
4 boneless, skinless chicken breast halves
1 loaf (11.75 oz) Pepperidge Farm Frozen Mozzarella Garlic Bread (I could not find this, so I just used some other brand of cheesy garlic bread)
1 medium red onion, sliced (about 1/2 cup – unless you really really like onions, you will not need this much)
Pour the dressing in a shallow nonmetallic dish. I never use a dish for marinating, I just use a ziploc. Add the chicken and turn to coat. Cover and refrigerate for 10 minutes.
Heat the oven to 400. While the oven is heating, lightly oil the grill rack and heat the grill to medium-hot. I used my grill pan as usual because I do not have a grill.
Remove the bread from the bag. Place the frozen bread halves, cut-side up, on an ungreased baking sheet. If the bread halves are frozen together, carefully insert fork between halves to separate. Bake for 10 minutes or until it’s hot.
Remove the chicken from the marinade and grill for 15 minutes or until the chicken is cooked through (it took about 10 minutes for me), turning halfway through cooking and brushing often with dressing. I always turn meat every 30 seconds to a minute instead of just halfway through. Discard any remaining dressing.
Place the chicken and red onion on the bottom bread half. Top with the remaining bread half. Cut into quarters.