The Chicken Dinalese Sandwich

This sandwich is one of my favorites and I make it at least once a month for dinner.  I shared this sandwich on a day when there was no National Food of the Day!  It was proclaimed that I create a dish for the day so I prepared the Dinalese Sandwich. I make my own Ciabatta Bread but you can use any crusty roll you like.  You need a hearty, crusty roll cause there is lots for the bread to hold!  This sandwich is so yummy, you will proclaim it your favorite after you try it!  Enjoy!



  • 1 Tbsp.Knorr Tomato Flavored Bouillon
  • 1 cup Panko bread crumbs
  • 2 eggs, lightly beaten
  • 4 boneless, skinless chicken breasts, pounded 1/4-inch-thick (about 1-1/4 lbs.)
  • 4 Tbsp. vegetable oil
  • Mozzarella Cheese Slices
  • Spinach Leaves or Beet Top Greens
  • Tomato Slices
  • Avocado Slices


  1. Combine Knorr Tomato flavored Bouillon with Panko bread crumbs in shallow dish. Dip chicken in eggs, then bread crumb mixture, coating well; set aside.
  2. Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cook and golden brown, about 5 minutes.  Top with Mozzarella Cheese, melt.
  3. TIP: To bake, preheat oven to 425°. Line baking pan with aluminum foil, then spray with no-stick cooking spray. Arrange chicken on pan, then lightly spray with no-stick cooking spray. Bake 15 minutes or until chicken is thoroughly cooked.

Chipotle Mayo

Note: Chipotle peppers are spicy.  If you aren’t into the spice, test the mayo with one pepper then add more to taste!


  • 1/2 cup mayonnaise
  • 2 chipotle chilies in adobo sauce
  • 1 tablespoon adobo sauce from chipotle peppers


  1. In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended.
Build the sandwich with Ciabatta Bread ( or your favorite roll), Spinach or Beet top Greens, Mozzarella Cheese, Tomato and Avocado.  Top with the Chipotle Mayo.

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