Grilled Chicken and Sun-Dried Tomato Subs: A Flavor Explosion!

## Introduction: The Perfect Summer Sandwich

Imagine sinking your teeth into a warm, toasted sub roll filled with juicy, grilled chicken, the tangy sweetness of sun-dried tomatoes, creamy mozzarella, and a vibrant pesto aioli. This isn’t just a sandwich; it’s an experience. These Grilled Chicken and Sun-Dried Tomato Subs are the perfect blend of savory, sweet, and tangy, making them an ideal choice for a summer lunch, a casual dinner, or even a picnic. This recipe is incredibly versatile and easily adaptable to your personal preferences. Feel free to experiment with different cheeses, herbs, and sauces to create your own signature sub.

This article will guide you through each step of the process, from preparing the chicken to assembling the perfect sub. We’ll cover everything from choosing the right ingredients to grilling techniques and sauce variations. Get ready to elevate your sandwich game and impress your friends and family with this flavor-packed recipe!

## Ingredients: Quality Matters

The success of this recipe hinges on the quality of your ingredients. Fresh, flavorful components will make all the difference in the final result. Here’s a breakdown of what you’ll need:

**For the Grilled Chicken:**

* **Chicken Breasts:** 4 boneless, skinless chicken breasts (about 6-8 ounces each). Choose chicken breasts that are relatively uniform in thickness for even grilling.
* **Olive Oil:** 2 tablespoons. Use a good quality extra virgin olive oil for the best flavor.
* **Lemon Juice:** 2 tablespoons. Freshly squeezed lemon juice adds brightness and helps tenderize the chicken.
* **Garlic:** 2 cloves, minced. Adds a pungent and savory note.
* **Dried Oregano:** 1 teaspoon. Provides a classic Mediterranean flavor.
* **Dried Basil:** 1 teaspoon. Complements the oregano and adds a sweet, aromatic element.
* **Salt and Black Pepper:** To taste. Season generously to enhance the chicken’s natural flavor.
* **Optional Marinade Additions:** Feel free to add a pinch of red pepper flakes for a touch of heat, or a teaspoon of paprika for a smoky flavor.

**For the Sun-Dried Tomato Pesto Aioli:**

* **Mayonnaise:** ½ cup. Use a good quality mayonnaise as it forms the base of the aioli.
* **Sun-Dried Tomatoes:** ¼ cup, oil-packed, drained. Drain the sun-dried tomatoes well to prevent the aioli from becoming too oily. If using dry-packed sun-dried tomatoes, rehydrate them in warm water for 10-15 minutes before using.
* **Fresh Basil:** ¼ cup, packed. Fresh basil adds a vibrant, herbaceous flavor.
* **Garlic:** 1 clove, minced. Provides a sharp, aromatic note.
* **Parmesan Cheese:** 2 tablespoons, grated. Adds a salty, umami flavor.
* **Lemon Juice:** 1 tablespoon. Brightens the aioli and balances the richness of the mayonnaise.
* **Salt and Black Pepper:** To taste. Season to enhance the flavors.
* **Optional Pesto Addition:** 1-2 tablespoons of prepared pesto can be added for an extra layer of flavor.

**For the Subs:**

* **Sub Rolls:** 4 sub rolls (about 6-8 inches long). Choose good quality sub rolls that are sturdy enough to hold the fillings without becoming soggy. Italian rolls or ciabatta rolls work well.
* **Fresh Mozzarella:** 8 ounces, sliced. Fresh mozzarella provides a creamy, mild flavor that complements the other ingredients.
* **Sun-Dried Tomatoes:** ¼ cup, oil-packed, drained, and chopped. More sun-dried tomatoes to enhance the overall flavor.
* **Fresh Arugula:** 2 cups, lightly packed. Arugula adds a peppery, slightly bitter flavor that balances the richness of the other ingredients. Spinach can be substituted if preferred.
* **Balsamic Glaze:** Optional, for drizzling. Adds a touch of sweetness and acidity.

## Equipment:

* **Grill:** Gas or charcoal grill.
* **Grill Pan:** If you don’t have a grill, a grill pan can be used on the stovetop.
* **Mixing Bowls:** For marinating the chicken and making the aioli.
* **Food Processor or Blender:** For making the aioli.
* **Cutting Board:** For preparing the ingredients.
* **Knife:** For chopping and slicing.
* **Spatula:** For flipping the chicken on the grill.
* **Tongs:** For handling the chicken on the grill.

## Step-by-Step Instructions:

**Step 1: Marinate the Chicken**

1. In a medium mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper.
2. Add the chicken breasts to the bowl and toss to coat thoroughly. Ensure each chicken breast is evenly coated with the marinade.
3. Cover the bowl with plastic wrap or place the chicken in a resealable bag. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more flavorful and tender it will become.

**Step 2: Prepare the Sun-Dried Tomato Pesto Aioli**

1. In a food processor or blender, combine the mayonnaise, drained sun-dried tomatoes, fresh basil, minced garlic, grated Parmesan cheese, and lemon juice.
2. Pulse until the mixture is smooth and creamy. Taste and adjust seasoning with salt and black pepper as needed. If you prefer a thinner aioli, add a tablespoon or two of olive oil or water until you reach the desired consistency.
3. Transfer the aioli to a small bowl and set aside.

**Step 3: Grill the Chicken**

1. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). If using a charcoal grill, make sure the coals are evenly distributed.
2. Remove the chicken breasts from the marinade and pat them dry with paper towels. This will help them to develop a nice sear on the grill.
3. Lightly oil the grill grates to prevent the chicken from sticking. Use a high-heat cooking oil such as canola or vegetable oil.
4. Place the chicken breasts on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure the chicken is fully cooked.
5. Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

**Step 4: Assemble the Subs**

1. While the chicken is resting, prepare the sub rolls. You can lightly toast them in the oven or on the grill for a few minutes to add some crispness.
2. Slice the chicken breasts thinly against the grain. This will make them easier to eat and more tender.
3. Spread a generous amount of the sun-dried tomato pesto aioli on both halves of each sub roll. Don’t be shy with the aioli – it’s a key component of the flavor!
4. Layer the sliced grilled chicken on the bottom half of each sub roll. Arrange the chicken evenly to ensure each bite is satisfying.
5. Top the chicken with slices of fresh mozzarella cheese. The mozzarella will melt slightly from the heat of the chicken, creating a delicious, gooey layer.
6. Sprinkle chopped sun-dried tomatoes over the mozzarella cheese. This adds another burst of sun-dried tomato flavor.
7. Add a generous handful of fresh arugula to each sub. The arugula adds a peppery bite that complements the other flavors.
8. Drizzle with balsamic glaze (optional). A little balsamic glaze adds a touch of sweetness and acidity that balances the richness of the sandwich.
9. Close the subs and serve immediately. Enjoy the explosion of flavors in every bite!

## Tips and Variations:

* **Chicken Thighs:** Substitute chicken thighs for chicken breasts for a richer, more flavorful option. Grilling time may need to be adjusted.
* **Cheese Variations:** Try using provolone, fontina, or pepper jack cheese instead of mozzarella for different flavor profiles.
* **Vegetarian Option:** Substitute grilled portobello mushrooms for the chicken. Marinate the mushrooms in the same marinade as the chicken for added flavor.
* **Spicy Kick:** Add a pinch of red pepper flakes to the aioli or marinade for a spicy kick.
* **Pesto Only:** If you prefer, you can use only pesto instead of the sun-dried tomato pesto aioli. Spread a generous layer of pesto on the rolls before adding the other ingredients.
* **Grilled Vegetables:** Add grilled vegetables such as zucchini, bell peppers, or eggplant to the subs for added flavor and nutrition.
* **Make Ahead:** The chicken and aioli can be made ahead of time and stored in the refrigerator. Assemble the subs just before serving.
* **Toasting Options:** For extra flavor, toast the sub rolls with a bit of garlic butter before adding the fillings.
* **Herb Variations**: Try using different fresh herbs in the aioli, such as parsley, chives, or cilantro, to experiment with different flavor profiles.
* **Lemon Zest:** Adding a bit of lemon zest to the aioli or marinade enhances the citrusy notes of the dish.
* **Honey Glaze**: A touch of honey in the balsamic glaze will provide an extra bit of sweetness and help caramelize the bread when toasted.
* **Grilling Techniques**: Try grilling the chicken using indirect heat if you are using charcoal grill. This prevents the outside from burning and the inside from being undercooked. Place the chicken on the side of the grill without coals directly beneath it, and close the lid. This turns your grill into an oven, cooking the chicken more evenly.

## Serving Suggestions:

* Serve these subs with a side of potato salad, pasta salad, or coleslaw for a complete meal.
* Pair them with a crisp green salad for a lighter option.
* Cut the subs into smaller portions and serve them as appetizers at a party.
* Wrap them individually for a convenient on-the-go lunch.
* Serve the subs with homemade potato chips. A crispy potato chip is a great accompaniment to the soft bread.

## Storage Instructions:

* **Grilled Chicken:** Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before using.
* **Sun-Dried Tomato Pesto Aioli:** Store leftover aioli in an airtight container in the refrigerator for up to 5 days.
* **Assembled Subs:** It’s best to assemble the subs just before serving to prevent the bread from becoming soggy. If you need to make them ahead of time, wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 hours. However, note that the bread may become slightly soft.

## Nutritional Information (Approximate):

* Calories: 600-800 per sub (depending on portion size and ingredients)
* Protein: 40-50 grams
* Fat: 30-40 grams
* Carbohydrates: 40-50 grams

**Disclaimer:** Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

## Conclusion: A Sandwich Worth Sharing

These Grilled Chicken and Sun-Dried Tomato Subs are more than just a sandwich; they’re a celebration of flavor. The combination of juicy grilled chicken, tangy sun-dried tomatoes, creamy mozzarella, and vibrant pesto aioli is simply irresistible. Whether you’re looking for a quick and easy lunch, a satisfying dinner, or a crowd-pleasing appetizer, this recipe is sure to impress. So gather your ingredients, fire up the grill, and get ready to enjoy the best sub you’ve ever tasted! This recipe is a guaranteed win for all your grilling get-togethers and potlucks. Feel free to share your creations and adaptations with us. Happy cooking and enjoy the amazing flavors!

## Frequently Asked Questions (FAQ):

**Q: Can I use frozen chicken breasts?**

A: Yes, you can use frozen chicken breasts, but be sure to thaw them completely before marinating. Thawing them in the refrigerator overnight is the safest and most effective method.

**Q: Can I make the aioli without a food processor?**

A: Yes, you can make the aioli by hand. Finely chop the sun-dried tomatoes and basil, then whisk all the ingredients together in a bowl until well combined. The texture may be slightly different, but the flavor will still be delicious.

**Q: How do I prevent the chicken from sticking to the grill?**

A: Make sure the grill grates are clean and well-oiled before placing the chicken on the grill. You can use a high-heat cooking oil such as canola or vegetable oil. Also, avoid moving the chicken around too much while it’s grilling, as this can cause it to stick.

**Q: Can I use a different type of bread?**

A: Yes, you can use different types of bread such as ciabatta rolls, baguette, or even thick slices of Italian bread. Choose a bread that is sturdy enough to hold the fillings without becoming soggy.

**Q: How can I make this recipe healthier?**

A: To make this recipe healthier, you can use whole wheat sub rolls, reduce the amount of mayonnaise in the aioli, and add more vegetables such as spinach or bell peppers. You can also use grilled chicken tenders instead of whole chicken breasts to reduce the portion size.

**Q: What is the best way to reheat leftover subs?**

A: The best way to reheat leftover subs is to wrap them in foil and bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help to prevent the bread from becoming soggy. You can also reheat them in a panini press or on a grill pan.

**Q: Can I add avocado to the sub?**

A: Yes! Sliced avocado would be a great addition, adding creaminess and healthy fats.

**Q: Can I use dry sun-dried tomatoes?**

A: Yes, but rehydrate them first. Soak them in hot water for about 20 minutes until softened. Drain well before using.

**Q: What wine pairs well with these subs?**

A: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would pair well with the flavors of this sub. A light-bodied red wine like Pinot Noir could also work.

**Q: Can I add some spice to the chicken?**

A: Absolutely! Add a pinch of red pepper flakes to the chicken marinade or sprinkle some chili powder on the chicken before grilling.

Enjoy your delicious and flavorful grilled chicken and sun-dried tomato subs!