Barbecued Chicken Sandwich

    40 minutes

    Onions and Swiss cheese go remarkably well with barbecued chicken in this sandwich recipe. You can substitute rolls for the English muffins if you prefer.

    36 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 1 onion, sliced into thin rings
    • 1 teaspoon garlic powder
    • 4 skinless, boneless chicken breasts
    • 1/2 cup (125ml) red wine
    • 1 teaspoon dried rosemary
    • 1/4 teaspoon dried thyme
    • 4 slices Swiss cheese
    • 4 English muffins, split and toasted

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the barbecue for high heat.
    2. Melt the butter in a frypan over medium heat. Place the onion slices in the frypan, sprinkle with garlic powder and saute until onions are translucent. Remove from heat and set aside.
    3. Lightly oil the barbecue grate. Place the chicken breast halves on the barbecue and sprinkle with wine, rosemary and thyme. Cook for about 8 minutes. Turn and continue cooking 8 minutes, or until juices run clear. Place a slice of cheese on each breast half and top with onions. Cook until cheese starts to melt. Serve on toasted English muffins.

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    Reviews in English (22)


    These were really good. Not out of this world/my favorite meal ever; hence the 4 stars. However, I will definitely make them again. I chose to tenderize the chicken breasts by poking them full of holes. They flattened out some too. I then marinated in the wine, thyme and rosemary for a little over an hour (instead of seasoning over the grill). I topped them with swiss and aged provolone. Don't leave off the onions (make plenty)! The onions are very important to this chicken melt in my opinion. We also put Dijon mustard on the muffins and I can't imagine not having the Dijon flavor too. I think they would be a little bland without it. Served with a salad.  -  27 Aug 2007  (Review from Allrecipes USA and Canada)


    Super recipe! My guys ate it up and asked for more!  -  28 Sep 2000  (Review from Allrecipes USA and Canada)


    Wonderful summer weeknight dinner! I don't like Swiss so I substituted Provolone. We will DEFINITELY make this one again! Thanks for a great recipe!  -  28 Jul 2000  (Review from Allrecipes USA and Canada)