Yield: 4 servings.
1 Tbsp. Lawry's© Garlic Pepper, Coarse Grind with Red Bell and Black Pepper
1 Tbsp. vegetable oil
4 chicken breasts, 4-oz., boneless, skinless
8 sourdough bread slices
as needed, lite vegetable spread (recipe follows)
as needed, cucumber, onion and tomato salad (recipe follows)
Lite Vegetable Spread:
1 cup lite veggie cream cheese, softened
1 tsp. Montreal Chicken© Seasoning, Grill Mates©
Cucumber, Onion & Tomato Salad:
½ cup cucumber, ¼” dice
¼ cup red onion, ¼” dice
½ cup Roma tomatoes, ¼” dice
2 Tbsp. balsamic vinegar
1 Tbsp. Roasted Garlic Flavored Oil
to taste, sea salt, Mediterranean coarse grind
to taste, black pepper, pure ground
Roasted Garlic-Flavored Oil:
2 ⅔ Tbsp. oil
1 tsp. McCormick Roasted Garlic, Granulated, Garlic, Minced Garlic or California Style Garlic
Combine garlic pepper and oil; brush on chicken and grill until internal temperture reaches 165°F. Spread 1 Tbsp. lite vegetable spread (see recipe) on each piece of bread. Place grilled chicken breast on one slice of bread; top with cucumber, onion and tomato salad (see recipe). Place second slice of bread on top, cut in half and serve.
For lite vegetable spread: Combine all ingredients. Refrigerate for 30 minutes. Spread on sourdough bread for California Chicken Sandwich.
For cucumber, onion and tomato salad: Mix vegetables with vinegar and oil; salt and pepper to taste. Use alone or spread onto sourdough bread for California Chicken Sandwich.
For roasted garlic-flavored oil: Place ingredients in sauce pan and warm oil to about 200°F. Remove from heat and let steep for 1 hour. Strain garlic using a kitchen sieve or cheesecloth. Store as you would normally store oils. Use as desired.