Grilled Chicken and Sun-Dried Tomato Subs Recipe

Chicken breasts: Boneless, skinless pieces that will be grilled to perfection.

Sun-dried tomatoes: Chopped and mixed with mayonnaise for a flavorful spread.

Sub rolls: Fresh rolls that will hold all the delicious ingredients together.

Lettuce: Shredded to add a fresh, crisp texture to the subs.

Mayonnaise: Combined with sun-dried tomatoes to create a rich, tangy spread.

Olive oil: Used to season the chicken breasts before grilling.

Salt: Enhances the flavor of the chicken.

Black pepper: Adds a touch of heat and depth to the chicken.

To ensure your chicken breasts are perfectly cooked and juicy, use a meat thermometer to check the internal temperature. The chicken should reach an internal temperature of 165°F (74°C). This not only guarantees that the chicken is safe to eat but also prevents overcooking, which can lead to dry, tough meat. Additionally, letting the chicken rest for a few minutes after grilling allows the juices to redistribute, resulting in more flavorful and moist slices for your subs.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts offer a similar texture and flavor profile, making them a suitable alternative for grilled dishes.

• chopped sun-dried tomatoes - Substitute with roasted red peppers: Roasted red peppers provide a sweet and smoky flavor that complements the other ingredients well.

• sub rolls - Substitute with whole wheat rolls: Whole wheat rolls add a nutty flavor and extra fiber, making the sub healthier.

• shredded lettuce - Substitute with baby spinach: Baby spinach offers a similar crunch and adds a slight earthy flavor, along with additional nutrients.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor while being lower in fat and higher in protein.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a bit of heat and complexity to the dish.

• Allow the grilled chicken to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Wrap each sub roll individually in aluminum foil or plastic wrap. This helps maintain freshness and prevents the bread from drying out.

• Place the wrapped subs in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.

• Store the container or bag in the refrigerator if you plan to consume the subs within 3-4 days. The cool temperature will keep the chicken and lettuce fresh.

• For longer storage, place the wrapped subs in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to eat, thaw the frozen subs in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the chicken and sun-dried tomato mayonnaise.

• To reheat, preheat your oven to 350°F (175°C). Remove any plastic wrap and rewrap the subs in aluminum foil. Heat for about 10-15 minutes, or until warmed through.

• For a quicker option, you can microwave the subs. Remove any foil and wrap the sub in a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If the lettuce becomes wilted during storage, consider adding fresh lettuce before serving for a crisp texture.

• Enjoy your grilled chicken and sun-dried tomato subs with the same delicious flavor as when they were first made!

• Preheat your oven to 350°F (175°C). Wrap the sub rolls with chicken and sun-dried tomato mayonnaise in aluminum foil. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place the sub rolls on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• If you prefer a crispy texture, use a toaster oven. Set it to 350°F (175°C) and place the subs directly on the rack. Toast for 5-7 minutes, or until the bread is crispy and the chicken is heated through.

• For a stovetop method, heat a skillet over medium heat. Place the sub rolls in the skillet and cover with a lid. Heat for 3-5 minutes on each side, or until the chicken is warmed and the bread is slightly toasted.

• If you have an air fryer, preheat it to 350°F (175°C). Place the subs in the basket and heat for 3-5 minutes, or until the chicken is hot and the bread is crispy.

• Grill: Used to cook the chicken breasts to perfection, giving them a nice char and smoky flavor.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Mixing bowl: Needed to combine the mayonnaise and chopped sun-dried tomatoes into a flavorful spread.

• Knife: Used for chopping the sun-dried tomatoes and slicing the grilled chicken breasts.

• Cutting board: Provides a safe and clean surface for chopping and slicing ingredients.

• Measuring cups: Necessary for accurately measuring the mayonnaise and sun-dried tomatoes.

• Spoon: Useful for mixing the mayonnaise and sun-dried tomatoes together.

• Spatula: Handy for spreading the sun-dried tomato mayonnaise onto the sub rolls.

• Plate: Used to rest the grilled chicken breasts before slicing them.

• Sub rolls: The base for your delicious grilled chicken and sun-dried tomato subs.

• Serving platter: Ideal for presenting the assembled subs before serving.

Pre-marinate the chicken: Season the chicken breasts with olive oil, salt, and black pepper the night before to save time on prep.

Use pre-chopped sun-dried tomatoes: Buy sun-dried tomatoes that are already chopped to cut down on prep time.

Pre-make the mayo mix: Combine the mayonnaise and sun-dried tomatoes ahead of time and store in the fridge.

Grill in batches: If you have a smaller grill, cook the chicken breasts in batches to ensure even cooking.

Prep the rolls and lettuce: Slice the sub rolls and shred the lettuce while the chicken is grilling.