Grilled Chicken Sandwiches with Chimichurri

Grilled Chicken Sandwiches with Chimichurri
24 servings, 1 sandwich each


Ingredients Weights Measures
Italian parsley, chopped 12 oz. 3 cups
olive oil 12 oz. 1-1/2 cups
red wine vinegar 6 oz. 3/4 cup
garlic cloves 4 oz. 24 each
scallions, sliced 3 oz. 1/2 cup
crushed red pepper - 2 Tbsp.
boneless skinless chicken breasts 7.5 lb. 24 each
KRAFT Golden Italian Dressing 1.5 lb. 3 cups
baby spinach leaves 1.5 lb. 1-1/2 qt.
tomato slices 1.1 lb. 24 slices
pretzel sandwich rolls, split 6 lb. 24 each
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 12 oz. 1-1/2 cups


PROCESS ingredients in food processor until almost smooth. Refrigerate, covered, until ready to use.

FOR each sandwich: Marinate 1 chicken breast in 1 oz. dressing for 1 hour. Remove from marinade; discard marinade. Grill chicken on medium heat until internal temperature registers 165ºF, turning after 4 min.

PLACE 1 oz. spinach, 1 tomato slice and grilled chicken breast on bottom half of pretzel roll. Top with 3 Tbsp. chimichurri and 1 Tbsp. mayo. Cover with top of bun.

Kraft Kitchens Tips

Time-Saving Tip
Chimichurri can be made ahead of time. Refrigerate up to 24 hours before using.
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