Remember when I said I LOVE balsamic. This sandwich is proof of that. It’s just dripping in sweet/tangy balsamic reduction.
Lately I’ve also been obsessed with goat cheese. It’s so smooth and has a strong flavor that pairs great with a balsamic reduction. It tastes amazing melted on top of this grilled chicken!
I’ve been dying to make something using pretzel buns and found they are actually a little difficult to come by since they are so poplar and sell out fast. I’m just glad I called the store before heading out because the first two stores I called were sold out.
If you don’t have a meat mallet you can use a rolling pin, but pounding the chicken flat to and even thickness is necessary for this sandwich. Well, you don’t have to but it makes it so much better because the chicken cooks evenly and makes the sandwich easier to close and eat.
I included the nutrition facts for using a pretzel bun or a regular bun. If you couldn’t tell or didn’t already know, a pretzel bun has almost twice as many calories as a regular bun (120 calories more). So if you want to keep this meal under 500 calories you can use a regular 150 calorie hamburger bun… but the pretzel bun is so good!
Balsamic & Goat Cheese Chicken Sandwich
- 4 5 ounce boneless skinless chicken breasts
- Kosher salt
- Fresh ground pepper
- 4 pretzel buns
- 8 tablespoons goat cheese
- 1 cup spring mix lettuce
- 1 small red onion, sliced
- 2 to matoes, sliced
- 1 cup balsamic vinegar
- Make balsamic reduction by bringing vinegar to a simmer in a small sauce pan over medium-high heat. Once it starts to simmer, reduce heat and continue to simmer for about 10 minutes until thickened and reduced by 1/2. It should be able to coat the back of a spoon. It does get thicker when it cools so watch closely at the end so you don't make it too thick... but if you do, place the pan back on the heat over low and add whisk in a little water to thin it.
- Turn grill on high and allow it to preheat.
- Pound chicken to an even 3/4 inch thickness and then season with salt and pepper. Grill chicken for about 4 minutes on each side (make sure you are closing the grill lid) until done and juices run clear. Add the goat cheese and cook another minute. Remove from grill and let it rest while you toast the buns for a minute.
- Assemble the sandwich with lettuce, tomatoes, onion, and chicken. Drizzle the balsamic reduction and then close the bun. Serve.
Recipe Source: adapted from Grilling Companion