Alfredo Chicken Sandwich

Chicken sandwiches are always a favorite in my house with my family. And alfredo is another top choice when it come to meals. So what could be better than putting them together to make a delicious – albeit messy – Alfredo Chicken Sandwich. The delicious peppery notes of arugula and bite of the crisp red onions make for a fantastic entree sandwich.

The garlic bread loaves I am referring to the ones found in the foil bag in the bakery department. You know, the ones that have the thick layer of garlic butter spread on the halved french bread loaf. If you do not like that sort of garlic bread, you can certainly make your own. You will want to use that larger french or italian style loaf and toast it with butter and garlic to get the full flavor of the sandwich. The bread needs to be toasted so that it doesn’t get too soggy from the cheese sauce.

It’s a simple marinade for the chicken, but it comes out great. The lemon juice brings that bright citrus note that really adds a great taste to the sandwich as a whole. If you wanted to do the chicken slightly differently, grilling it would be great too. Add that smoky char flavor would be nice.

For a side, I would suggest a garlic parmesan potato wedge. The secret to great potato wedges is to soak the cut potatoes in COLD water for several hours before you bake them. Then it’s important to fully dry them before adding the oil and seasoning. Another trick is to bake them on a baking rack and not just flat on the baking sheet. This allows for a more even, all over cook.

Now Let’s Get Cookin’!

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Alfredo Chicken Sandwich

A creamy homemade alfredo sauce over a marinated chicken breast on toasted garlic bread

Course Dinner, Main Course

Cuisine American, Italian

Keyword alfredo, alfredo sauce, arugula, Chicken, Garlic, garlic bread, red onion

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 2 Garlic French Bread Loaves
• 2 cups Arugula
• ½ Red Onion thin sliced
• 6 Chicken Breasts
• ½ cup Oil
• ¼ cup Lemon Juice
• 2 tsp Garlic Powder
• 1 tsp Oregano
• 1 tsp Basil
• 1 tsp Pepper
• 1 tsp Salt

For the Alfredo Sauce

• 4 tbsp Butter
• 1 tsp Garlic Powder
• 4 tbsp Flour
• 2 cups Milk
• 1 tsp Black Pepper
• 1 cup Heavy Cream
• 3 cups Parmesan Cheese shredded

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Instructions

• In a small bowl, combine oil, lemon juice, garlic powder, oregano, parsley, salt and pepper. In a gallon zippered bag, add chicken and oil mixture. Smoosh around to even coat. Let sit at least 30 minutes (up to over night).
• Preheat oven as directed by garlic bread package.
• In a large saute pan over medium-high heat, add marinated chicken breasts and cook for 8-9 minutes on each side (or until reaches 165degF in center of largest part).
• In a sauce pan over medium high heat, add butter and garlic powder for alfredo sauce. Once melted, whisk in flour and let cook 2 minutes. Whisk in milk and let cook another 2 minutes. Add black pepper and heavy cream. Once combined, add parmesan cheese and whisk until melted. Reduce heat to medium-low and let simmer and thicken.
• Cook garlic bread as directed on the package. Then cut each into 3 inch pieces, keeping the top and bottom halves together.
• Build the sandwich by placing onion slices and arugula on the bottom half first. Top with cooked chicken breast then ladle on generous amount of alfredo sauce. Then place top half of bread on and secure with two long toothpicks before cutting in half to serve.