The Hot Rod Recipe
Grilled chicken, tomato, red onion, provolone, house dressing and arugula on Texas toast
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Ingredients
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Main Ingredients
House Dressing
Method
Grilling Chicken
- 1
Preheat Grill
Preheat your grill to medium-high heat.
- 2
Season Chicken
Season the chicken breasts with salt, black pepper, and a drizzle of olive oil.
- 3
Grill Chicken
Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until fully cooked through (internal temperature should reach 165°F).
- 4
Rest Chicken
Remove the chicken from the grill and let it rest for a few minutes before slicing.
Preparing Vegetables and Dressing
- 5
Slice Vegetables
While the chicken is grilling, slice the tomato and red onion thinly.
- 6
Make Dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, salt and pepper to create the house dressing.
Assembling the Hot Rod
- 7
Toast Texas Toast
Toast the Texas toast slices on the grill or in a toaster until golden brown.
- 8
Add Chicken
Layer the grilled chicken slices on the bottom slice of Texas toast.
- 9
Add Vegetables and Cheese
Top the chicken with slices of tomato, red onion, and a slice of provolone cheese.
- 10
Add Dressing and Arugula
Drizzle the house dressing over the toppings, then add a generous handful of arugula.
- 11
Assemble Sandwich
Finish with another slice of Texas toast on top, press down gently, and slice in half if desired.