Ingredients
Ingredients
- 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
Steps
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In a small mixing bowl, add the mayonnaise, sun-dried tomato puree, and lemon juice. Mix evenly and reserve for later.
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Heat your Blackstone Griddle to medium-high heat.
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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.
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Toast the cut side of each hoagie or sub roll.
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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.
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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.