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Roasted Vegetable and Chicken Sandwich Recipe


Ingredients
By Measure
6 Thin-Sliced, Boneless, Skinless Chicken Breasts
2 Red Bell Peppers - Stem and Seeds Removed and Sliced Into Wide Strips
4 Portabello Mushrooms - Stem and Gills Removed
12 1/2-inch Thick Slices of Eggplant
Romaine for Garnish
Cauliflower Puree - See Recipe
Your Favorite Sandwich Bread
Salt and Pepper To Taste
 
Preparation

  1. Season the chicken with salt and pepper and saute over high heat until cooked through
  2. Season then roast the peppers, eggplant and mushrooms in a 400 degree oven until cooked through
  3. Spread a little cauliflower puree on the bread then lay down some romaine
  4. Layer the chicken, eggplant, peppers and mushrooms then spread a little more cauliflower puree on top
  5. Will make up to 6 sandwiches depending on size
 


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