Rhine Valley Parmesan Chicken Sandwich Recipe
A grilled chicken breast topped with bacon, smoked Cheddar, Asiago cheese and creamy Parmesan dressing. Served with lettuce, tomato, and red onion on toasted sourdough.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Toppings
Vegetables and Bread
Seasonings and Condiments
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, salt, and black pepper. Add the chicken breasts, ensuring they are well coated. Let them marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
- 3
Add Bacon and Cheese
In the last 2 minutes of grilling, add the bacon slices to the grill. Cook until crispy. Once the chicken is done, place a slice of smoked Cheddar and a slice of Asiago cheese on each chicken breast and cover the grill to melt the cheese.
Assembling the Sandwich
- 4
Toast the Bread
While the chicken is grilling, toast the sourdough slices on the grill until they are golden brown.
- 5
Prepare the Vegetables
Slice the tomato and red onion. Rinse the lettuce leaves and pat them dry.
- 6
Build the Sandwich
On one slice of toasted sourdough, layer lettuce, followed by the grilled chicken with melted cheese and bacon, then add tomato slices and red onion. Drizzle with creamy Parmesan dressing before topping with another slice of toasted sourdough.