"Italian Beef" Chicken Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large chicken thighs or breasts1 green pepper, sliced into rings1 red pepper, sliced into rings1 yellow pepper, sliced into rings1/2 sweet onion, sliced into rings3 cloves garlic1/2 cup sport peppers with 1/4 cup juice1 pkg McCormick Grill Mates Zesty Herb Marinade3 tbsp olive oil3 tbsp vinegar1/3 cup water1 large ciabata loaf (I used herbed ciabata) cut into 4 x 100 gram pieces1 cup finely shredded mozzarella cheese
Toss chicken and cut vegetables with marinade ingredients in a crockpot and set to cook on high for 4-6 hours or low for 6-8 hours. Before serving, shred the chicken into bite-sized chunks.
Slice ciabata bread pieces into sandwich halves and turn oven to broil. Top each sandwich with 1/4 cup of cheese and toast until cheese is melted and bread is browned.
Serve it up open faced with chicken on top and eat with a fork & knife (the neat way), or pile high and do the Chicago "dunk" in the cooking juices, get your elbows on the table and make a mess! It's SO worth it!
Serving Size:�Makes 4 Sandwiches
Slice ciabata bread pieces into sandwich halves and turn oven to broil. Top each sandwich with 1/4 cup of cheese and toast until cheese is melted and bread is browned.
Serve it up open faced with chicken on top and eat with a fork & knife (the neat way), or pile high and do the Chicago "dunk" in the cooking juices, get your elbows on the table and make a mess! It's SO worth it!
Serving Size:�Makes 4 Sandwiches
Nutritional Info Amount Per Serving
- Calories: 549.9
- Total Fat: 20.1 g
- Cholesterol: 77.3 mg
- Sodium: 1,342.4 mg
- Total Carbs: 63.9 g
- Dietary Fiber: 6.2 g
- Protein: 22.6 g
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