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Chicken Sandwiches (pic heavy)

Iowa State EggerIowa State Egger Posts: 337
edited 8:13PM in EggHead Forum
The wife and I had to have a compromise last night, and it worked out well. She wanted me to cook these chicken sandwiches that I have done for years, but always inside using the oven. It was a great night, so I wanted to fire up the BGE. The compromise - try the chicken sandwiches on the BGE.

This isn't rocket science, but basically I strip/chuck a chicken breast and soak in italian dressing. I add garlic, pepper, and some other seasoning. I fired up the large with plate setter legs up with normal grid to about 400 degrees. Since the was the first time, I used no wood chunks or chips.

Here is a shot with them it just going on:


I stirred the chicken around about every ten minutes or so. Ten minute mark:


By the way, don't mind the tin foil on the container, it had a small tear in the side so I patched it up. Here it is at about 20 minutes:


I didn't watch the time real close, but it probably cooked for about 40 minutes or so - here is when I pulled it:


While it was cooking, I prepped the buns:



Chicken on:


Adding some cheese!


I cranked the Egg up to about 500 degrees. I simply put a baking stone on top of the grid, and then put the pan on the stone. Not a very good egg shot:


Didn't take long for the cheese to melt, here is all finished:


No suprise, but the egged version of these sandwiches were a lot better than the oven version. Even the lump alone gave the chicken a nice smokey taste and seemed to work very well with the Italian.


  • ZippylipZippylip Posts: 4,687
    Dave, outstanding
    happy in the hut
    West Chester Pennsylvania
  • Looks good Dave. BTW, cheese is great on the egg, it just takes up the smokey taste really well. Now you are going to have to egg them every time!

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • Still haven't had lunch yet...

    Now I don't know whether to have some Zah (florida grillin girl inspired) of a nice chicken sandwich.

    Maybe I should have both!

    Ha! Ha!

  • Faith -

    It is amazing how many things are better on the egg. At this rate, we may be able to get rid of our stove. Even things that you wouldn't think of. In the fall and winter, we eat a lot of chili and a potatoe cheese soup. I started doing both of these on the egg last year, needless to say we haven't cooked them any way since! I might as well add this cook to the list!
  • loco_engrloco_engr Posts: 3,673
    Truly Amazing!

    Thank You for sharing.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Wonderful looking sandwiches. Got to give this a try.

  • pattikakepattikake Posts: 1,175
    Dave, outstanding job, they look wonderful. Everything taste better and cooks better on the egg. Gotta try those sandwiches.

    Wichita, KS
  • NibbleMeThisNibbleMeThis Posts: 2,293
    I don't think you used enough cheese :lol:

    Man oh man those look good!

    As a general rule, anything I can do in the oven comes out even better on the Egg!
    Knoxville, TN
    Nibble Me This
  • You can never use enought cheese!!!! :woohoo: :woohoo: :woohoo: :woohoo:
  • GunnarGunnar Posts: 2,305
    That's a good looking sandwich.....
    LBGE      Katy (Houston) TX
  • Dave--I live near I-35 about fify miles north of you. I have a bunch of apple wood I would be glad to give to you if you wanted to come and get it. You can call me at 515-291-2074 for more details if you are interested. Bucky Buckshot
  • Your killing me! I'm starved..Thanks for sharing.
    I'll have to try that one!
    Those look so good!
  • bubba timbubba tim Posts: 3,216
    Thanks Dave, as if I was not hungry enough tonight.
    Great looking cook and

    :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
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