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Grilled Chicken Sandwiches with Chimichurri


Grilled Chicken Sandwiches with Chimichurri

YIELD:24 servings, 1 sandwich each (380 g)



  • chopped Italian parsley 12 oz. [340 g] 3 cups [750 mL]
  • olive oil 12 oz. [340 g] 1-1/2 cups [375 mL]
  • red wine vinegar 6 oz. [170 g] 3/4 cup [175 mL]
  • garlic cloves 4 oz. [115 g] 24 each
  • sliced scallions 3 oz. [85 g] 1/2 cup [125 mL]
  • crushed red pepper [24 g] 2 Tbsp. [30 mL]




PROCESS ingredients in food processor until almost smooth. Refrigerate, covered, until ready to use.

FOR each sandwich: Marinate 1 chicken breast in 1 oz. (30 g) dressing for 1 hour. Remove from marinade; discard marinade. Grill chicken on medium heat until internal temperature registers 165ºF (74ºC), turning after 4 min.

PLACE 1 oz. (30 g) spinach, 1 tomato slice and grilled chicken breast on bottom half of pretzel bun. Top with 3 Tbsp. (45 mL) chimichurri and 1 Tbsp. (15 mL) mayo. Cover with top of bun.

Kraft Kitchens Tips

Time-Saving Tip
Chimichurri can be made ahead of time. Refrigerate up to 5 days before using.

Spicier Version
For a little “heat” to the chicken breasts, add additional crushed red pepper to the marinade.