- 4-6 Chicken Cutlets
- 4 Tablespoons of Blackstone Chicken & Herb Seasoning
- 1/4 Cup of Pesto
- 1/4 Cup of Ranch Dressing
- 1/4 Cup of Mayonnaise
- 2 Tablespoons of Sun-Dried Tomato Puree/Spread
- The Juice of 1 Lemon
- 12 Large Fresh Basil Leaves
- 8 Slices Provolone Cheese
- 4 Hoagie or Sub Rolls Cut in Half
- Olive Oil
In a small mixing bowl, add the mayonnaise, sun-dried tomato puree, and lemon juice. Mix evenly and reserve for later.
Heat your Blackstone Griddle to medium-high heat.
Season each of the chicken cutlets with a bit of olive oil and Blackstone Chicken & Herb Seasoning on both sides. Cook for 3-4 minute per side or until fully cooked.
Toast the cut side of each hoagie or sub roll.
To the bottom side of each roll, add some pesto and then some of the ranch dressing. Slice the chicken cutlets in half and add over the top. Add a few fresh basil leaves and then 2 pieces of provolone cheese. To the top buns, add some of the sun-dried tomato mayonnaise and then place on top of the sandwich.
Turn your Blackstone Griddle to Low heat and add the sandwiches. Cover and cook for 5 minutes or until the cheese is melted. Slice and serve hot.