This sandwich is a great combination of creamy roasted red pepper spread, melted provolone cheese, tomatoes, grilled onions and chicken all atop a moist, chewy pretzel bun.
After entering our local grocery store yesterday and seeing these beautiful fresh pretzel rolls, I immediately knew I would be using them to make something for supper. After quickly texting Julie to let her know about my find, I headed to the cheese section. You might be wondering why I feel the need to text a friend what I find in the grocery store. Well, first of all, we just don’t come across such beauty in our single small-town grocery store on a regular basis, and secondly, she is a food blogger!
While perusing through the cheese aisle, with the choices abundant in this particular section, I came across this new alouette Flame Roasted Red Pepper spread. I grabbed a tub along with some Provolone and I was on my way.
When I got home, I had to test out the alouette spread right away, and i was pleasantly surprised. I sometimes find cheese spreads to be too waxy or salty, whereas this was so light and fluffy with the perfect balance of flavors. It would be great all on it’s own with crackers or vegetables for an appetizer or snack!
Your whole family will love this simple, yet flavorful meal!
Roasted Red Pepper & Provolone Grilled Chicken Sandwich
- 4 pretzel buns
- 4 chicken breasts
- 4 slices provolone
- 1 tub alouette flame-roasted red pepper spread
- 1 large tomato sliced
- 1 medium onion sliced
- 2 Tbsp olive oil
- Start by pounding your chicken breasts to tenderize them so they cook evenly. Add olive oil to your pan on medium-high heat and cook on each side for about 4 minutes or until cooked thoroughly. In the last couple of minutes of cook time, place a slice of provolone on top of each chicken breast, and cover with lid. Let the cheese get completely melted. After chicken is cooked, let rest for 5 minutes.
- Meanwhile, place 4 slices of onion in same pan and cook on each side until well browned. Slice your pretzel buns and spread each top with 2-3 Tbsp of alouette spread. Assemble the rest of your sandwich with the chicken, onions, tomato slices and lettuce. Serve hot.