Summer Grilled Chicken Sandwiches

I love a good sandwich from time to time - one loaded with so much "stuff" you can hardly fit it in your mouth.  As I was perusing my pantry and fridge last week, I found that I had the perfect ingredients on hand to make an out of this world sandwich creation.   It's not often that that happens - jackpot!

Get a load of this - grilled chicken with avocado, roasted red pepper, crispy prosciutto, and havarti all atop a fresh demi french baguette, placed under the broiler for about 5 minutes just so the havarti is melted and then topped with a tossed fresh greens mix.  Are you still with me?  Hope so because you have to make this.  It's a great option when a burger or a brat just doesn't sound good.

Of course you can substitute ingredients to suit your tastes - swap out chicken for grilled shrimp or go all veggie and do portabello mushroom instead.  Use slow roasted tomatoes or slather the bread with pesto if desired.  There are a million options here, that's why sandwiches are great.  Have fun with it! 

I will leave you with a few pictures of cabin life in northern Minnesota - we spent the long holiday weekend at the cabin again.  Perfect weather for boating and swimming in the lakes.  I hope you all enjoyed your 4th of July! 

Happy Eating!

Lily says, "Happy 4th of July!"

My husband and me enjoying a day on the lake.

Summer Grilled Chicken Sandwiches
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed (for 2 sandwiches):
2 fresh demi french baguettes, sliced in half lengthwise
2 grilled chicken breasts, cut into strips
1 avocado, pit and skin removed, sliced thin
1/4 cup roasted red peppers
4 slices prosciutto, cooked until crisp
4 slices havarti cheese
1 large handful mixed greens
1 Tbsp olive oil
splash of balsamic vinegar

Preheat oven to broil setting.  My oven has a high and low broiler setting, I set mine on low.  Make sure your rack is at the highest level it can go.  Line a baking sheet with foil and place baking rack on top. 

Place sliced baguettes on baking rack, drizzle with a little olive oil.  Top the bottom halves with avocado slices, followed by the sliced chicken, roasted red pepper, crispy prosciutto, and finally the cheese slices (2 per sandwich).  Place under broiler for about 5 minutes or until cheese is melted and bubbly. 

While the sandwich is in the oven, prepare the mixed greens by taking a large handful of greens and tossing with olive oil and a splash of balsamic vinegar in a small bowl.  Set aside.

Remove sandwiches from oven, let sit for one minute.  Top with greens and enjoy!