Tag Archives: mezzetta

BLT Chipotle Chicken Sandwich

Spicy Chipotle Chicken BLT Sandwich

I feel like Joey from Friends would have absolutely loved spending this week in my kitchen with all of the sandwich making that has been going on! ¬†Remember how much that guy loved sandwiches? Am I the only one who really misses that show and continues to watch re-runs on the regular? ūüôā

Any-who, back to those sandwiches we’ve been making this week!

Spicy Chipotle Chicken BLT Recipe

In case you missed my¬†previous two posts featuring the delectable Vegetarian Portobello Caprese Sandwich or the scrumptious Greek Chicken Salad Sandwich, we’re on a mission to win Mezzetta’s “Make That Sandwich” Contest and therefore created three different sandwiches to enter each of the three categories in their contest: hot, cold and vegetarian!

Grilled Chipotle Chicken BLT Sandwich

Over the past week I’ve become completely obsessed with their Roasted Bell Pepper and Chipotle Spread! Everything from putting it in wraps to spreading it on bagels to simply tossing it on a plain tortilla and digging in!

With the overwhelming popularity of my Chipotle Lime Chicken Skewers, I felt like a Chipotle Chicken Sandwich with the delicious Mezzetta Chipotle spread could be just the ticket to winning their “Make That Sandwich” grand prize! ¬†To up my chances for the win, I added crispy bacon on top, because we all know, everything’s better with bacon!

Chipotle Chicken BLT Ingredients

Ingredients

  • 2 limes (juiced)
  • 1 tbsp jalape√Īo liquid
  • 1 tsp Mezzetta Crushed Garlic
  • 1 tsp chipotle powder
  • 1/2 tsp cumin
  • 2 chicken breasts (boneless, skinless)
  • 3 slices bacon
  • 2 hamburger buns
  • 2 tbsp¬†Mezzetta Roasted Red Bell Pepper and Chipotle Spread
  • 1/2 cup iceberg lettuce
  • 1 small tomato (sliced)
  • 1/4 cup Mezzetta Deli Sliced Jalape√Īos

Begin by whisking the lime juice, jalape√Īo liquid, crushed garlic, chipotle powder and cumin together in a small bowl.

If you’re wondering what I mean by “jalape√Īo liquid”, take a tablespoon of liquid from the jar of Mezzetta jalape√Īos, oh yeah, that just happened! ūüėČ

Chipotle Chicken Marinade

Next, pour the marinade over the chicken breasts.

Marinated Chipotle Chicken Recipe

Coat the chicken well, then place in the refrigerator to marinate for 15 minutes.

Marinated Chipotle Chicken Recipe

Turn the grill on to medium and place the chicken on the grill for 10 minutes per side.

The last 3-4 minutes of grill time, add the hamburger buns to the grill to toast.

Remove the chicken and buns from the grill. Spread 1/2 tbsp of the Red Pepper Chipotle Spread on each bun.

Grilled Chipotle Chicken BLT Recipe

Next, top the bottom buns with the lettuce and tomato.

Grilled Chipotle Chicken BLT Recipe

Add a piece of chicken (whole or sliced, your preference!) on top of the tomatoes, then place one and a half slices of bacon on to the chicken.

On the top bun, add the jalape√Īos.

Grilled Chipotle Chicken BLT with Jalape√Īos

Place the top bun on the sandwich and dig in!

Chipotle Chicken BLT with Jalape√Īos

Tons of flavor in this sandwich, great crunch from the bacon and a slight heat from the chipotle chicken and spread! Overall, a winning combination ūüėČ

Chipotle Chicken BLT with Jalape√Īos

♣ Vegetarian Option: Replace the chicken with tofu and omit the bacon to make this recipe vegetarian.

‚ô¶ Gluten Free Option: Substitute gluten free hamburger buns to make this recipe gluten free.

BLT Chipotle Chicken Sandwich

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 2 sandwiches

BLT Chipotle Chicken Sandwich

Ingredients

  • 2 limes (juiced)
  • 1 tbsp jalape√Īo liquid
  • 1 tsp Mezzetta Crushed Garlic
  • 1 tsp chipotle powder
  • 1/2 tsp cumin
  • 2 chicken breasts (boneless, skinless)
  • 3 slices bacon
  • 2 hamburger buns
  • 2 tbsp Mezzetta Roasted Red Bell Pepper and Chipotle Spread
  • 1/2 cup iceberg lettuce
  • 1 small tomato (sliced)
  • 1/4 cup Mezzetta Deli Sliced Jalape√Īos

Instructions

  1. Begin by whisking the lime juice, jalape√Īo liquid, crushed garlic, chipotle powder and cumin together in a small bowl.
  2. Pour the marinade over the chicken breasts.
  3. Coat the chicken well, then place in the refrigerator to marinate for 15 minutes.
  4. Turn the grill on to medium and place the chicken on the grill for 10 minutes per side.
  5. The last 3-4 minutes of grill time, add the hamburger buns to the grill to toast.
  6. Remove the chicken and buns from the grill.
  7. Spread 1/2 tbsp of the Red Pepper Chipotle Spread on each bun.
  8. Top the bottom buns with the lettuce and tomato.
  9. Add a piece of chicken on top of the tomatoes.
  10. Place one and a half slices of bacon on to the chicken.
  11. On the top bun, add the jalape√Īos.
  12. Place the top bun on the sandwich and dig in!
http://whitneybond.com/2013/07/19/blt-chipotle-chicken-sandwich/

Greek Chicken Salad Sandwich

Greek Chicken Salad Sandwich Recipe

Round two of my Mezzetta “Make That Sandwich” Contest series of delicious, creative sandwich recipes is this incredibly flavorful Greek Chicken Salad Sandwich.

Greek Chicken Salad Pita Sandwich

When I think Mezzetta, my first thought is “olives and peppers”, which makes me think of Italian and Greek food. ¬†Since I already went Italian in my¬†Grilled Portobello Caprese Sandwich, I decided to “Go Greek” with this one!

Greek Chicken Pitas

For this recipe you can whip up the chicken salad in a jiffy and toss it in the fridge.  Use it throughout the week to fill up your pita bread for a delicious sandwich that will keep you counting down the minutes until lunch every day!

Greek Chicken Salad Sandwich Ingredients

Ingredients

  • 2 cups chicken breasts (boneless, skinless, cooked and shredded*)
  • ¬ľ cup Mezzetta Garlic Stuffed Olives (chopped)
  • ¬ľ cup cucumber (chopped)
  • ¬Ĺ¬†cup grape tomatoes (quartered)
  • ¬Ĺ¬†cup Mezzetta Roasted Bell Peppers (chopped)
  • ¬Ĺ¬†cup greek yogurt
  • 2 tsp Mezzetta Crushed Garlic
  • ¬Ĺ¬†tsp oregano
  • 1 tsp black pepper
  • 2 lemons (1 juiced – 1 sliced in wedges)
  • 4 slices pita bread
  • ¬Ĺ cup feta cheese

*If you do not have cooked and shredded chicken ready to use, simply boil 1 lb. of chicken, drain and shred.

Prepare the salad by combining the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large bowl.

Greek Chicken Salad Recipe

In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon juiced.

Greek Chicken Salad Dressing Recipe

Pour the dressing over the chicken salad.

Greek Chicken Salad Recipe

Toss well.

Greek Chicken Salad Recipe

Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.

Greek Chicken Salad Pita Sandwich

Serve each pita sandwich with a lemon wedge. This is very important. I repeat, this is very important! That little extra lemon juice squeezed over the top really pulls all of the flavors together and gives it a nice citrus kick, this is definitely a must-have for this sandwich!

Greek Chicken Salad Sandwich Recipe

♣ Vegetarian Option: Substitute shredded tofu for shredded chicken to make this recipe vegetarian.

‚ô¶ Gluten Free Option: Substitute gluten free pita bread to make this recipe gluten free.

Greek Chicken Salad Sandwich

Total Time: 15 minutes

Yield: 4 sandwiches

Greek Chicken Salad Sandwich

Ingredients

  • 2 cups chicken breasts (boneless, skinless, cooked and shredded)
  • ¬ľ cup Mezzetta Garlic Stuffed Olives (chopped)
  • ¬ľ cup cucumber (chopped)
  • ¬Ĺ cup grape tomatoes (quartered)
  • ¬Ĺ cup Mezzetta Roasted Bell Peppers (chopped)
  • ¬Ĺ cup greek yogurt
  • 2 tsp Mezzetta Crushed Garlic
  • ¬Ĺ tsp oregano
  • 1 tsp black pepper
  • 2 lemons (1 juiced ‚Äď 1 sliced in wedges)
  • 4 slices pita bread
  • ¬Ĺ cup feta cheese

Instructions

  1. Combine the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large mixing bowl.
  2. In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon, juiced.
  3. Pour the dressing over the chicken salad.
  4. Toss well.
  5. Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.
  6. Serve each pita sandwich with a lemon wedge for squeezing on top.
http://whitneybond.com/2013/07/18/greek-chicken-salad-sandwich/

Grilled Portobello Caprese Sandwich

Grilled Portobello Caprese Pesto Sandwich

This is the first in a series of upcoming sandwich recipes I’ll be posting in conjunction with Mezzetta’s “Make That Sandwich” Contest.

Gluten Free Grilled Portobello Mushroom Sandwich

The lovely folks over at Mezzetta reached out to me about entering the contest a couple of weeks ago. I was very excited when I received their e-mail because I’ve been using their products for years and love their pepperoncini’s, olives and sliced jalape√Īos! I then found out that there was a $25,000 prize for the winner. Let me tell you, being a full time food blogger, the thought of winning $25,000 sounds pretty amazing right now!

I immediately started brainstorming and came up with a different sandwich for each of their categories: hot, cold and vegetarian.  This is my vegetarian sandwich!

Grilled Portobello Caprese Sandwich

While I usually love a couple slices of delicious bread to hold my sandwich together, I decided to go totally vegetarian and totally gluten free with this Portobello Caprese Sandwich.

Two hearty portobello mushrooms filled with fresh mozzarella, Mezzetta Sun-Ripened Dried Tomato Pesto and loads of other delicious flavors make this is a unique sandwich not to be missed!

Portobello Caprese Sandwich Ingredients

Ingredients

  • 2 large portobello mushrooms
  • 2 tbsp Mezzetta Sun-Ripened Dried Tomato Pesto
  • 1 tsp¬†Mezzetta Crushed Garlic
  • 1/2 cup fresh mozzarella cheese (sliced)
  • 1/2 roma tomato (sliced)
  • 4-6 large fresh basil leaves
  • 1/4 cup¬†Mezzetta Sliced Peperoncini’s
  • 1/2 cup Mezzetta Roasted Bell Peppers
  • olive oil cooking spray

Turn heat on the grill to medium or preheat the oven to 400¬į.

Begin by cleaning out the inside of the mushrooms with a spoon.  During this process, try not to break the sides of the mushroom. (You want to be sure and keep all those delicious goodies inside the sandwich during the grilling process!)

Portobello Caprese Sandwich Recipe

Place 1 tbsp of pesto and 1/2 tsp of crushed garlic onto each mushroom.

Portobello Caprese Sandwich Recipe

Top each portobello with a large slice of mozzarella.

Portobello Mushroom Sandwich Recipe

Top one of the mushrooms with the sliced tomatoes.

Portobello Caprese Sandwich Recipe

Then add the basil.

Portobello Caprese Sandwich Recipe

On the other mushroom, top with the peperoncini’s.

Portobello Caprese Sandwich with Pepperoncinis

Then the roasted bell peppers.

Roasted Red Pepper Caprese Portobello Sandwich

Carefully put the two sides together.

Portobello Caprese Sandwich Recipe

Spray the grill with cooking spray then place the sandwich onto the grill for 20 minutes, flipping carefully half way through.

If a grill is not available, you can also place the sandwich into the oven on a rimmed baking sheet for 20 minutes or until the mozzarella is melted.

Grilled Portobello Caprese Sandwich

Remove from the grill and dig in!

Grilled Portobello Caprese Sandwich

So much melty goodness and flavor in every bite!

Grilled Vegetarian Caprese Sandwich

The portobello mushroom is so meaty, making it the perfect exterior for this vegetarian sandwich!

Italian Vegetarian Caprese Sandwich

♣ Vegetarian Option: This recipe is vegetarian.

‚ô¶ Gluten Free Option: This recipe is gluten-free.

Portobello Caprese Sandwich

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1 sandwich

Portobello Caprese Sandwich

Ingredients

  • 2 large portobello mushrooms
  • 2 tbsp Mezzetta Sun-Ripened Dried Tomato Pesto
  • 1 tsp Mezzetta Crushed Garlic
  • 1/2 cup fresh mozzarella cheese (sliced)
  • 1/2 roma tomato (sliced)
  • 4-6 large fresh basil leaves
  • 1/4 cup Mezzetta Sliced Peperoncini‚Äôs
  • 1/2 cup Mezzetta Roasted Bell Peppers
  • olive oil cooking spray

Instructions

  1. Turn heat on the grill to medium.
  2. Clean out the inside of the mushrooms with a spoon.
  3. Place 1 tbsp of pesto and 1/2 tsp of crushed garlic onto each mushroom.
  4. Top each portobello with a large slice of mozzarella.
  5. Top one of the mushrooms with the sliced tomatoes and basil.
  6. On the other mushroom, top with the peperoncini’s and roasted bell peppers.
  7. Carefully put the two sides together.
  8. Spray the grill with cooking spray then place the sandwich onto the grill for 20 minutes, flipping carefully half way through.
http://whitneybond.com/2013/07/17/grilled-portobello-caprese-sandwich/