Spiedie Chicken Sandwiches

My daughter introduced me to Mel’s Kitchen Café and I just can’t seem to get away from it.  Katie found these wonderful chicken sandwiches there and I have been in heaven ever since.  We made our own adaptations and are happy to share the recipe with you.


Chicken Spiedie Sandwiches

1/2 cup olive oil

2 garlic cloves, finely minced

1/2 tablespoon dried basil (or 2 tablespoons fresh basil, finely chopped)

1/2 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes

1/3 cup mayonnaise

1 tablespoon juice from one lemon

1 tablespoon red wine vinegar

4 boneless, skinless chicken breasts about 1 1/2 pounds

6 medium sub rolls, slit partially open lengthwise

6 slices Provolone cheese


Combine the first seven ingredients in a mixing bowl.  Remove two tablespoons of the marinade to a separate bowl and whisk in the mayonnaise, lemon juice and vinegar – refrigerate.  Cut chicken into 1 1/2″ cubes and add to marinade.  refrigerate for 1 – 2  hours.  Preheat your grill to 300 degrees.

Remove chicken from marinade and slide onto bamboo skewers that have been soaked in water.  Grill for 10 – 15 minutes until done.  Remove the chicken from the skewers and place on toasted rolls.  Top with your mayonnaise sauce and a slice of provolone cheese.  Welcome to heaven!

Note.  If you are camping – take your chicken and marinade in a gallon zip-lock bag and place in your cooler.  To toast your rolls, invert a Dutch oven lid onto a lid holder and place coals underneath.  Please buttered rolls in the lid until brown.

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