The days are getting longer and each day feels a little bit closer to summer time! And what says summer more than barbeque grilled chicken sandwiches? I chose a simple recipe for barbeque sauce made with molasses, garlic, apple cider vinegar, and chipotle peppers. Then as a side I made some baked potato fries served with malt vinegar. I chose a smoky Gruyere cheese to go with the sandwich which paired very will with the flavors of the barbeque sauce. This was a tasty dish that I will definitely make again this summer!
BBQ Chicken Sandwich with Melted Gruyere
(makes 2 sandwiches)
- 2 hamburger buns, toasted
- 1 tbsp olive oil
- 2 boneless skinless chicken breasts
- 2-3 red onion slices
- 1 tomato, sliced
- 2-3 tbsp mayonnaise
- 2-3 slices gruyere
- 1 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp molasses
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 2 tbsp dijon mustard
- 2 tbsp worcestershire
- salt and pepper to taste
- 1 batch baked potato fries (optional)
- In a bowl, mix the ketchup, dijon mustard, worcestershire, garlic, brown sugar, molasses, apple cider vinegar and salt and pepper.
- Rub the chicken breasts with the olive oil, salt and pepper.
- Coat with the most of the barbeque sauce and set aside. There will be about 1/4 cup of the sauce leftover, set aside.
- Meanwhile prepare your other ingredients and baked potato fries if using.
- On a foreman or charcoal/gas grill, cook the chicken breasts. After a minute or so, add a slice of cheese on each chicken breast and cook until melted.
- Coat with the rest of the reserved barbeque sauce.
- Assemble the sandwiches and enjoy!