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Grilled Chicken Sandwich

Grilled Chicken Sandwich recipe image
This Grilled Chicken Sandwich is the ultimate weeknight dinner solution, combining tender shredded chicken with melty Monterey Jack cheese and zesty black bean salsa. The key to this dish is the warm, toasted flatbread that acts as the perfect vessel for the savory fillings. Fresh cilantro adds a bright, herbal note that cuts through the richness of the cheese, while the corn and bean salsa provides a delightful crunch and sweetness. It&# 226;ÂÂs a hearty, protein-packed meal that feels indulgent yet comes together in under twenty minutes. Whether youâÂÂre feeding a crowd or just need a satisfying lunch, this sandwich delivers bold, home-style flavor with minimal effort. Serve it hot off the grill for the best texture.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1060.0
Dietary: Gluten-free
Description
This Grilled Chicken Sandwich is the ultimate weeknight dinner solution, combining tender shredded chicken with melty Monterey Jack cheese and zesty black bean salsa. The key to this dish is the warm, toasted flatbread that acts as the perfect vessel for the savory fillings. Fresh cilantro adds a bright, herbal note that cuts through the richness of the cheese, while the corn and bean salsa provides a delightful crunch and sweetness. It&# 226;ÂÂs a hearty, protein-packed meal that feels indulgent yet comes together in under twenty minutes. Whether youâÂÂre feeding a crowd or just need a satisfying lunch, this sandwich delivers bold, home-style flavor with minimal effort. Serve it hot off the grill for the best texture.
Ingredients
  • 4 Foldable artisan ﬠatbreads
  • 1 âÂÂ2 cups shredded reduced-fat Monterey Jack
  • 8 Oz. shredded cooked turkey or chicken
  • âÂÂ2 cup black bean and corn salsa or fruit salsa
  • âÂÂ2 cup fresh cilantro leaves
  • Coat one side of each ﬠatbread with cooking
  • 4 Minutes or until browned and cheese is melted.
  • 37 G pro.
Directions
  1. 1
    Preheat a covered indoor grill, panini press, or large skillet over medium heat.
  2. 2
    Lightly coat one side of each flatbread with cooking spray.
  3. 3
    Place the flatbreads on the grill with the sprayed side down.
  4. 4
    On one half of each flatbread, evenly divide the shredded cheese, cooked chicken, salsa, and fresh cilantro.
  5. 5
    Top the fillings with the remaining shredded cheese.
  6. 6
    Fold the empty half of the flatbread over the fillings to close the sandwich.
  7. 7
    If using a skillet, place the sandwiches on the hot surface and weigh them down with a spatula or smaller pan.
  8. 8
    Cover and cook for 2 to 3 minutes, or until the bottom is golden brown and crispy.
  9. 9
    Carefully flip the sandwiches and weigh down again.
  10. 10
    Cook for another 2 to 3 minutes until the second side is toasted and the cheese inside is fully melted.
  11. 11
    Remove from heat and serve immediately while warm.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1060.0kcal
% Daily Value *
Total Fat 57.3g89%
Saturated Fat 31.1g156%
Cholesterol 140.0mg47%
Sodium 996.2mg42%
Total Carbohydrate 95.3g32%
Dietary Fiber 4.9g20%
Sugars 35.5g
Protein 35.5g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled, chicken, sandwich, flatbread, monterey jack, cheese, salsa, black bean, cilantro, quick dinner, mexican, panini, easy, weeknight, toasted, protein, filling, hot, comfort food, family friendly
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-sandwich-2/