Chicken Sandwiches with Zang

Chicken Sandwiches with Zang

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"Chicken sandwiches are just great for any time of the day. Lunch or dinner makes a great meal for you to eat with your family, outside or in."

Ingredients 50 m {{adjustedServings}} servings 465 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 2778 mg
  • 111%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor or indoor grill for low heat, and lightly oil the grate.
  2. Sprinkle the chicken breasts generously on all sides with the Italian and grill seasonings. Slowly cook on the preheated grill, turning every 10 minutes; brush the chicken with the barbeque sauce each time you turn it. Cook until the chicken is no longer pink in the center and the juices run clear. Once done, an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. While the chicken is cooking, melt the butter in a skillet over medium-low heat. Cook the onions, bell peppers, and mushrooms in the butter, stirring frequently until the vegetables are tender.
  4. To make the sandwiches, place a chicken breast on each hamburger bun half. Spoon the pepper and onion mixture overtop, and top with a slice of Swiss cheese. Cover with the hamburger bun tops.
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Reviews 19

  1. 29 Ratings


Great for a quick meal! I pounded the chicken breasts down thin first and then seasoned them before grilling. I used some red and green peppers along with some red onion. I left out the mushrooms as I didn't have any on hand. I toasted the buns before assembling the sandwiches and added a little ranch dressing along wih some extra bbq sauce.


This is pretty good. I thought it was missing something so I think next time I will use a spicy bbq sauce. I used original flavor since I didn't know if the suggested brand was spicy or not. I also pounded the chicken breasts flat so they would cook evenly and we would not have a really fat piece of chicken on the sandwich. When sauteing the veggies put the bell peppers in first and let them cook a little bit, then add the onions and when they are about done add the mushrooms. I didn't think about doing this when I made it so I ended up with over cooked mushrooms perfect onions and crunchy bell peppers. I used an onion bun. Definitely worth trying.

Janet R.

Since we don't have a grill, I made this in a skillet. I coated the skillet with Pam, put seasonings on the chicken and then seared it on both sides. Then I started spreading BBQ sauce on it every time I flipped it - about every 5-6 minutes. I did kinda eye the seasonings instead of measuring them out and used a "bold" BBQ sauce. It took about 18 minutes on medium heat in my skillet to cook through using medium-sized chicken breasts. I toasted the buns in the oven for a few minutes, then put on the chicken and cheese (used provolone because that was all I had) and put back in the oven for about 2 minutes until the cheese melted. Then I topped with the onions and mushrooms (didn't use bell peppers because we don't like them and I didn't have them). Hubby and I both really enjoyed this sandwich. We served it with homemade fries and cut up apples.