Roasted Chicken Sandwich Recipe
Cheese blend, onions, peppers, green goddess. Served on a 12" seeded sub roll. Peppers and onions are roasted together
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Ingredients
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Chicken and Bread
Roasted Vegetables
Cheese Blend
Green Goddess Dressing
Method
Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breast with salt and pepper. Place it on a baking sheet and roast in the oven for 25-30 minutes, or until cooked through and juices run clear. Remove from the oven and let rest for 10 minutes before slicing.
- 2
Roast the Vegetables
While the chicken is roasting, slice the red and yellow bell peppers and red onion into strips. Toss the vegetables with olive oil, salt, and black pepper. Spread them out on a separate baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.
Cheese and Dressing
- 3
Prepare the Cheese Blend
In a medium bowl, combine the shredded mozzarella and cheddar cheese. Set aside.
- 4
Make the Green Goddess Dressing
In a separate bowl, mix together the mayonnaise, chopped parsley, chives, lemon juice, and minced garlic. Stir until well combined.
Assembly
- 5
Assemble the Sandwich
Slice the 12-inch seeded sub roll in half lengthwise. Layer sliced roasted chicken on the bottom half of the roll, followed by the roasted peppers and onions. Sprinkle the cheese blend over the roasted vegetables. Drizzle the green goddess dressing generously over the top before closing the sandwich with the other half of the roll.
