Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is the most amazing chicken sandwich that will pass your lips. My friends say that I could market this recipe.


Recipe Summary

30 mins
36 mins
8 hrs
9 hrs 6 mins
4 sandwiches


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken breasts in a shallow dish. Coat with Italian dressing. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.

  • Heat a grill pan over medium-high heat. Remove chicken breasts from marinade and place in the skillet; cook until no longer pink in the center and the juices run clear, about 6 minutes per side.

  • Slice chicken breasts; lay Brie cheese on top to melt.

  • Preheat oven to 300 degrees F (150 degrees C).

  • Heat 1 teaspoon olive oil in an oven-safe skillet over medium heat. Add tomatoes and 1/8 teaspoon salt; cook, stirring once, until tomatoes release their juices, about 4 minutes. Remove from heat and stir in 2 tablespoons balsamic vinegar and basil.

  • Transfer skillet to the preheated oven; bake tomatoes until softened, about 15 minutes.

  • Combine remaining 2 teaspoons olive oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon salt in a bowl. Add spinach; toss to coat.

  • Mix mayonnaise, Dijon mustard, garlic, and pepper together in a bowl.

  • Place bottom half of the loaf on a baking sheet. Spread mayonnaise mixture on top. Cover with spinach and tomatoes. Place chicken with Brie cheese on top. Cover with top half of the loaf.

  • Bake in the preheated oven until heated through, 5 to 10 minutes. Cut into 4 sections.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

771 calories; protein 42.8g; carbohydrates 74.7g; fat 33.6g; cholesterol 91.1mg; sodium 1727.3mg. Full Nutrition