I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Grilled Rosemary Chicken Sandwich
...in your mind.
Grilled Rosemary Chicken Sandwich

Grilled Rosemary Chicken Sandwich

See how sophisticated this sounds? It’s really only a chicken sandwich, just made a little differently using the Ciabatta bread. But you could also modify the flavor of this simple sandwich by simply changing a couple of the items. For Asian style you might try using a Teriyaki marinade and leaving out the Rosemary. For a more Mediterranean flavor, you could simply swap the avocado for feta cheese - you get the idea.


  • 1 loaf Ciabatta bread (available at most supermarkets)
  • 4 chicken breasts
  • 12 ounces of your favorite Italian dressing
  • 3 tablespoons fresh rosemary
  • 2 ripe tomatoes, sliced medium thin
  • 2 avocados, sliced medium thin
  • Olive oil


  1. Heat grill
  2. Place chicken breasts, 2 at a time in a large ziplock bag and whack with a bottle until evenly flat - about 1/2 inch thick
  3. Put dressing and rosemary in casserole dish and add chicken - allow to marinate at least 15 minutes
  4. Grill chicken until it’s done the way you like (try not to overcook it)
  5. Just before the chicken is ready, slice bread in rectangles, and then horizontally
  6. Brush each side with olive oil, and place on grill - you’re going for those cool grill marks
  7. Assemble the sandwich - Ciabatta, chicken avocado, tomatoes, fresh ground pepper, Ciabatta - yum.