Pimento Cheese Grilled Chicken Sandwiches
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Pimento Cheese Grilled Chicken Sandwiches
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These pimento cheese chicken sandwiches are such a delicious treat! Tender, juicy chicken, a buttery brioche bun and melty pimento cheese. Major flavor!!
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Ingredients
- 4 chicken breast boneless, skinless
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 garlic minced, cloves
- 1 teaspoon Italian seasoning dried
- salt kosher salt
- black pepper kosher salt
- 4 brioche bun for serving
- butter lettuce for serving, leaves
pimento cheese
- 12 ounces White Cheddar Cheese freshly grated, sharp
- 8 ounces cream cheese softened
- 4 ounces pimento drained
- ⅓ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons chive for topping, chopped, fresh
Instructions
- As a note, I like to use thin-sliced chicken breasts for this, because it’s what I prefer to bite into. You can use 4 large chicken breasts or 4 thin chicken breasts - use what you like! If you only have 2 large chicken breasts, you can also slice them lengthwise to make 4 pieces.
- Place the chicken in a dish or resealable bag to marinate. Whisk together the olive oil, vinegar, dijon, garlic, italian seasoning and a big pinch of salt and pepper. Pour the marinade over the chicken and refrigerate for at least 30 minutes or even overnight.
- Remove the chicken from the fridge about 30 minutes before grilling. At this time, I like to prep the pimento cheese. You can make it ahead of time and store it in the fridge too.
- Preheat the grill to high and let it heat for 10 to 15 minutes.
- Remove the chicken from the marinade, letting the excess drip back into the dish. Place the chicken on the grill and grill for about 3 to 5 minutes per side (depending on thickness), until the internal temperature reaches 165 degrees F. Right before it’s finished, top it with a spoonful or two of pimento cheese. Close the grill for another 1 to 2 minutes, so it gets soft and starts to melt. Keep an eye on it because you don’t want the pimento cheese falling into the grill.
- Remove the chicken and let it rest for a few minutes. I also like to grill the brioche buns too!
pimento cheese
- Freshly grate the cheddar cheese and set about 4 ounces of it aside.
- Combine the cream cheese, drained pimentos, remaining white cheddar, mayo, garlic powder, onion powder, smoked paprika and a pinch of salt and pepper in a food processor. Pulse and blend until combined and somewhat whipped - you don’t want to overwhip it. I pulse for about a minute off and on until it appears blended but not 100% smooth.
- Remove the pimento cheese from the processor and place it in a bowl. Stir in the remaining white cheddar. At this point you can store it in the fridge for a few days.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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