Barbecue Chicken Sandwich
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a large bowl, whisk together oil, vinegar, garlic, oregano, sugar, mustard, soy sauce and pepper.
Add chicken breasts; turn to coat. Let stand for 10 minutes or cover and refrigerate for up to 12 hours.
Grill chicken over medium heat, 6-12 minutes or until a thermometer inserted into the chicken reads 165°F (74°C).
Turn half way through cooking.
Remove from heat and loosely tent with foil for 10 minutes.
In a small bowl, combine mayonnaise with pesto; spread over cut sides of buns.
Sandwich chicken, mushrooms, roasted pepper, sun-dried tomatoes and cheese in buns.
Place on greased grill over medium heat.
Grill, turning once and pressing sandwich with spatula until cheese is melted and buns are golden, about 5 minutes.
|Per 400 g serving||Amount|
|Saturated Fat||9 g|
|Per 400 g serving||% Daily Value|