Create the ultimate chicken sandwiches for any weeknight by prepping and freezing all the components ahead of time. This well-seasoned, versatile grilled chicken also works to top pasta or salads.

Gourmet Chicken Sandwiches {Freezer Meal}

By Polly Conner

Create the ultimate chicken sandwiches for any weeknight by prepping and freezing all the components ahead of time. This well-seasoned, versatile, grilled chicken also works to top pasta or salads.

Gourmet Chicken Sandwich

Disclaimer: We are an affiliate of ButcherBox and have included links in this post.

It’s amazing what a great marinade can do to plain ole chicken.

For instance, this chicken sandwich would be ho-hum without the flavor-packed marinade the chicken sat in for a few hours. However, now it is restaurant quality. Seriously. It was SO good.

Gourmet Chicken Sandwiches are the ultimate chicken sandwiches for any weeknight! Just prep and freeze all the components ahead of time. This well-seasoned, versatile grilled chicken also works to top pasta or salads. #freezermeal #realfood #thrivinghome

Everyone in my family liked it and I even used the leftover grilled chicken to put on some pasta for lunch the next day. Don’t box yourself in to just using this delicious, gourmet chicken for sandwiches. It is very versatile!

Also, in case you didn’t know, marinated chicken makes a GREAT freezer meal. Just double the marinade, throw half of it in a zip-top bag along with the uncooked chicken and freeze it that way. You can also throw the bun and toppings in a separate freezer bag. When you thaw the chicken in the fridge, the meat will soak up the flavor from the marinade. Result: a super easy and delicious chicken dinner.

Gourmet Chicken Sandwiches are the ultimate chicken sandwiches for any weeknight! Just prep and freeze all the components ahead of time. This well-seasoned, versatile grilled chicken also works to top pasta or salads. #freezermeal #realfood #thrivinghome
Print
Create the ultimate chicken sandwiches for any weeknight by prepping and freezing all the components ahead of time. This well-seasoned, versatile grilled chicken also works to top pasta or salads.

Gourmet Chicken Sandwiches

  • Author: Thriving Home
  • Prep Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 6 sandwiches 1x
  • Category: Sandwich
  • Method: Stove Top
  • Cuisine: American

Description

Create the ultimate chicken sandwiches for any weeknight by prepping and freezing all the components ahead of time. This well-seasoned, versatile grilled chicken also works to top pasta or salads.


Ingredients

  • 6 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 1 ½ teaspoons ground black pepper
  • 1 ½ teaspoons powdered ginger
  • 1 ½ teaspoons paprika
  • 3 boneless skinless chicken breasts (about 1 1/2 pounds)
  • 6 slices cheddar cheese
  • 1/2 pound uncured bacon, cooked and broken in half (try our No Fail Way to Cook Bacon)
  • 6 whole wheat hamburger buns (or make your own Homemade Hamburger Buns)
  • Optional toppings: BBQ sauce, lettuce, tomato slices, onion slices, mayonnaise, Dijon mustard

*Updated ingredient on 8/3/20: This used to be 1 Tablespoon salt, but we found the marinade to be too salty.


Instructions

Make It Now:

  1. Make the Marinade: In a gallon-sized freezer bag, combine the oil, vinegar, garlic powder, salt, pepper, ginger and paprika. Gently shake the bag to mix. Then set aside.
  2. Slice the Chicken: (Note: This step is essential for even cooking.) Carefully cut the chicken breasts lengthwise through the center to create two thin halves out of each breast. If needed, pound down the thicker parts to create cutlets that are the same thickness. 
  3. Marinate (or Freeze) the Chicken: Place the 6 chicken cutlets in the bag with the marinade, seal the bag, and shake to ensure the breasts are coated. (Freezing instructions begin here.) Set in the refrigerator for at least 1 hour and up to 24 hours to marinate.
  4. Cook the Chicken: Preheat a grill over medium-high heat. Remove the chicken from the marinade using tongs and add to grill. Discard remaining marinade. Grill for about 4-5 minutes per side or until done. (Chicken is done when juices run clear or the internal temperature is 165° F.)
  5. Assemble the Sandwiches: On top of a bun, place 1 chicken breast, 1 slice cheese, some bacon, and optional toppings.

Freeze For Later: Follow steps 1-3 (do not marinate in refrigerator). Package the bacon and cheese slices separately in small freezer bags (or wrap tightly in plastic wrap and foil). To make a freezer meal kit, freeze the chicken in marinade alongside the bacon, cheese, and buns.

Prepare From Frozen: You’ll need the optional toppings on hand to complete this meal. Thaw the meal kit in the refrigerator. Follow the recipe beginning with Step 4.


Notes

We get our meat from ButcherBox. The bacon is uncured, contains no sugar, and is absolutely delicious! The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat and have used it for years ourselves.


Tags: , , , , , , ,

Subscribe

Join our weekly newsletter and receive ourTop 10 Easy Freezer Meals eBook for free.

Top 10 Easy Freezer Meals eBook

Leave a Comment

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

11 replies
  1. Monica says:

    Our family has loved this recipe! I usually make it with 4-6 tenderloins and half the marinade recipe. I also found it too salty for our tastes and have reduced the salt to 1 tsp. I am curious because of the difference in size of chicken breasts, how many ounces of chicken breast meat would you suggest to marinate in this recipe?

    Reply
  2. Janet says:

    This really was delicious and very simple, but I continue to have portion issues with boneless chicken breasts. The ones I buy at my local supermarkets are huge–close to 1 lb each (typically between .85-1.15 lbs), and this gave me approximately 8 oz portions for sandwiches that were both larger and thicker than your pictures–as directed, they would have needed more than 8 minutes to cook, and seriously exceeded the bun size for very generous sandwiches. Cooking larger pieces often requires lower heat so they don’t dry out. I usually consider 3-5 oz to be a single portion, and cut these breasts differently, into 3 portions, still at least 5 oz each–I cut the thin half off, pounded it a bit to be more uniform thickness for cooking, and sliced the remaining thick end in 2 cutlets lengthwise. Had anyone told me 20 years ago that a single breast could serve 3-4, I would have been shocked at such stinginess. The resulting pieces were still pretty thick, even after pounding a little. I wish that weight was part of any recipe for chicken breast when written. Since I purchased 3 boneless breasts, I had one whole marinated breast left over to slice on salads or chop for a casserole or enchiladas another day.

    Reply
    • Rachel says:

      Thanks for the feedback, Janet. You’re right…chicken breasts can vary tremendously in size. It’s important to either slice in half lengthwise or pound them down to even thickness so they cook evenly and thoroughly. We will update the recipe to be clearer. Thank you!

      Reply
  3. Alane says:

    Made these tonight…so flavorful! My husband, who never gets excited about chicken, even gave it two thumbs up!

    Reply
    • Monica says:

      Loved this marinade! My daughter who doesn’t usually like meat much loved this! ?. I made it with chicken tenderloin pieces and also found it very salty, so will cut the salt in half next time. Thanks for a recipe we’ll re-use many times!

      Reply