Ultimate Grilled Chicken Sandwich

This is a perfect summertime sandwich with mouthwatering flavors. We always eat the sandwich with a side of corn on the cob and fresh watermelon cubes. It’s a family favorite!

Ultimate Grilled Chicken Sandwich 

5 chicken breasts
1 cup cilantro chopped
1 red onion sliced
4 cloves garlic minced
1 cup milk
2 Tbsp extra virgin olive oil
1 1/2 tsp salt
1/4 tsp freshly ground pepper
1 loaf French bread or sourdough bread sliced
2 Tbsp Kerrygold butter
Garlic bread sprinkle
1-2 avocados sliced
1-2 tomatoes slices
6 slices Monterey Jack cheese
Ranch dressing (preferably homemade or from your favorite restaurant)

1. Place the chicken breasts in a plastic ziplock bag and use the flat side of a meat mallet or a rolling pin to pound out the chicken to about 1/2 inch thick. Transfer the chicken to a fresh ziplock bag just in case the pounding broke through the other bag. Add the cilantro, red onion, garlic, milk, olive oil, salt, and pepper.  Gently massage the bag to separate the onions and evenly coat the chicken with the marinade. Let it sit in the refrigerator for 4 to 8 hours.

2. Before you start grilling the chicken, slice the avocados and tomatoes and butter one side of each slice of French bread.

2. Once the chicken is marinated preheat your grill to a medium heat and then grill the chicken for about 5 minutes on one side and then flip it over and place 1 slice of Monterey Jack cheese on each piece of chicken. Break up the extra slice of cheese to cover any extra portions of the chicken breast. After the chicken is grilled on the second side and cooked through, put the chicken on a covered plate to rest for 6-10 minutes.

3. While the chicken is resting, toast the bread in the oven at 400° with the buttered side up for about 4 to 5 minutes. Serve the sandwiches either open faced with one piece of bread or closed with two pieces, and top the bread buttered side out with tomato slices, avocado slices, chicken, and ranch.