This Balsamic Chicken Sandwich combines a nice brown briny pretzel bun with a sweet balsamic glaze, avocado, and tomato, all piled on a thick grilled chicken breast
John has really wanted to make pretzels on his big green egg. Over the weekend, we didn’t have a lot of plans and decided that it would be the perfect time to give it a try. We picked out the perfect recipe, (future post) and started the dough.
The dough part was my job. After the required rising time, I rolled it out as recommended and was pretty proud of forming my little works of art. John boiled the pretzels for the correct amount of time, and they were ready for the grill. And then….And then my neighbor needed John’s help. He wasn’t gone long, but by the time he got back, the pretzels had risen again and my pretzel no longer looked like a pretzel. We cooked them up anyway. They were yummy! They were soft in the center and had that nice brown briny exterior that you look for in a pretzel. The only problem is now they looked like a pretzel bun. Well, that wasn’t really a problem at all.
My niece, we call her bug but not because of any physical features, sent me a text that evening of an amazing dish for balsamic pulled pork that she had made. It really got my mind and my tastebuds working. What would balsamic chicken on this pretzel bun taste like? And, what if I layered on fresh lettuce, tomato, and avocado? It made one delicious sammie my friends, and it was cooked and on the table in 30 minutes!
- 6-5 oz chicken breasts boneless and skinless
- 1/4 cup balsamic vinegar
- 2 garlic cloves minced
- 1 1/2 tablespoon rosemary chopped
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- Black pepper
- 6 buns
- 2 to matoes
- 2 avocados
- 1 tablespoon lime juice
- Spray a 9X13 plan with nonstick cooking spray.
- Put each chicken breast between two pieces of wax paper and pound until they are the same thickness, approximately 1/2 inch. Place chicken into prepared dish.
- Combine balsamic vinegar, olive oil, garlic, rosemary, brown sugar, salt and pepper. Pour over chicken. Cover with plastic wrap and refrigerate for 1 hour or overnight.
- Preheat the oven to 350 degrees F.
- Remove plastic wrap from chicken and bake uncovered in the marinade for 30 minutes or until chicken registers done. Spoon marinade over chicken after 15 minutes in the oven.
- Mash avocado with lime juice and a pinch of salt. Spread on both sides of the bun. Layer avocado with lettuce, chicken and tomato. Spoon balsamic juice over sandwich ingredients. Serve immediately.
I mash the avocado because the other ingredients seem to slide off of sliced avocados.
This recipe can also be cooked on the grill for a perfect light summer meal. Because this marinade contains brown sugar, watch that the chicken doesn’t burn. Enjoy!
Now I’m taking this yummy sandwich over to Fiesta Friday.