Grilled Rosemary Chicken Sandwich

April 30, 2013

Grilled Rosemary Chicken Sandwich


  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Yield: 4 sandwiches


  • 2 large chicken breasts
  • 1 Tablespoon Olive oil
  • 1 cup of your favorite Italian dressing
  • 3 tablespoons fresh rosemary, chopped
  • 4 crispy sandwich rolls
  • Leafy greens
  • 2 ripe tomatoes, sliced medium thin


  1. One at a time, place chicken breasts in a large zippered bag, add about a tablespoon of olive oil and seal (the oil will keep the chicken from tearing).
  2. Whack with something heavy, like a bottle until evenly flat - about 1/2 inch thick.
  3. Put both chicken breasts with dressing and rosemary in the bag and seal – being sure to mix everything around so all the chicken gets covered – marinate anywhere from 15 minutes to overnight.
  4. Heat grill or grill pan and cook chicken until done the way you like (try not to overcook it).
  5. Just before the chicken is ready, slice the rolls, brush each side with olive oil, and place on grill to crisp.
  6. Then assemble the sandwich – roll, leafy greens, tomatoes and then chicken.

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