Grilled Chicken Grinder with Balsamic-Marinated Onions
Northeasterners love their grinders – hearty, meaty sandwiches on sub rolls. This grinder gets Italian flair from onions marinated in balsamic vinaigrette and roasted red bell peppers.
1 large red onion, thinly sliced
12 oz. Hellmann’s® Balsamic Vinaigrette Dressing
4 boneless, skinless chicken breasts, grilled and sliced
6 oz. roasted red bell pepper, cut into strips
2 oz. arugula
4 (6”) sub rolls
- Prepare balsamic-marinated onions: In small saucepan, heat 8 oz. Hellmann’s® Balsamic Vinaigrette Dressing until just boiling. Place onion rings in medium bowl; pour hot dressing over. Stir to combine; refrigerate 2-3 hours or until service.
- Place 2 oz. balsamic-marinated onions on roll bottom. Top with 1 chicken breast, 1.5 oz. roasted red bell pepper and 0.5 oz. arugula.
- Spread cut side of roll top with 2 Tbsp. dressing. Replace top of roll; serve immediately.