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

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
I was cleaning out the fridge one day and this recipe was the perfect solution. I didn't make the dijon mayo because I had an open jar of pesto I needed to use up. So I mixed it with some mayo and served it with the chicken and veggies on bagels. Really great flavors from the grilled chicken and the creamy funky cheese paired so well with the bright roasted tomatoes salad and pesto mayo. Read More