Chilled Grilled Chicken Sub Packaged Meal Recipe

Prep and Marinate Chicken

Trim any excess fat from the chicken breast and pound to an even thickness (about 3/4" thick) if pieces are uneven. Pat dry. In a small bowl combine olive oil, salt, black pepper, garlic powder and dried oregano. Rub the mixture evenly over both sides of the chicken. Let rest 10 minutes at room temperature or refrigerate up to 1 hour for milder flavor.

Grill Chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate or pan lightly. Place chicken on the grill and cook 4–6 minutes per side until internal temperature reads 165°F (74°C) and grill marks form. Remove chicken and let rest 5 minutes.

Cool Chicken Quickly

To chill the chicken quickly for a packaged cold sub: transfer the rested chicken to a shallow pan and place the pan in a larger bowl of ice or an ice bath, turning the chicken to cool evenly for 8–10 minutes until it reaches refrigerator-cold temperature (under 40°F/4°C). Alternatively, cool on a wire rack in the refrigerator for 30–45 minutes. Once cooled, slice the chicken thinly (1/8"–1/4" slices).

Prepare Bread and Spread

Slice the multigrain baguette horizontally but not completely through to create a hinge. Toasting is optional; for a chilled sub do not toast. In a small bowl mix mayonnaise, Dijon mustard and optional lemon juice; spread evenly on both cut sides of the baguette.

Assemble Sandwich

On the bottom half of the baguette layer half of the Colby-Jack cheese slices (2 oz), then arrange the thinly sliced chilled grilled chicken in an even layer. Top the chicken with remaining cheese slices so the cheese sits between warm and cold elements (it will stay chilled). Add the baby mixed greens evenly over the cheese, then top with tomato slices (arrange 4–6 slices depending on tomato size). Close the sandwich and press gently to compress slightly.

Portion and Package

Cut the assembled baguette into serving portions (2 halves or 3–4 portions depending on desired sub size). Wrap each portion tightly in plastic wrap or deli paper and then place in a refrigerated meal clamshell or sealed container. Place a small ice pack beside the sandwich in the packaged meal if required for transport to keep it chilled.

Include an unopened individual bag of kettle chips in the meal pack. Place it beside the wrapped sandwich inside the container or in a separate compartment so chips do not crush the sandwich.

Place one wrapped or boxed chocolate chip cookie in the meal pack. Keep the cookie separate from moist components (use a small paper sleeve or separate compartment) to prevent it from becoming soggy.