Food Recipe
Grilled Chicken Spiedie Sandwich, Potato Salad

GRILLED CHICKEN SPIEDIE SANDWICH
Serving size: 6 sandwiches
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup white wine vinegar, plus more as needed
- 10 cloves garlic, chopped
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup dried parsley
- 1/4 cup dried basil
- 1 tablespoon dried oregano
- 1 cup canola oil
- 2 pounds boneless skinless chicken thighs, cut into large chunks.
- Italian hoagie rolls for serving
Mix all ingredients and add chicken. Marinate for 24 hours. Skewer chicken pieces and then grill on low flame untill the reach a internal temperature of 165 degrees. Add chicken to Italian roll
And put your favorite toppings on!
POTATO SALAD
Serves 4-6 people
Mustard Vinaigrette (dressing for the potato salad)
- 1 apple cider vinegar
- 3 cup canola oil
- 1/2 cup Dijon mustard
- 1/2 cup whole grain mustard
- 2 tablespoons chopped dill,
Freshly ground black pepper and kosher salt to taste
Add all ingredients to a blender. Mix on high for one minute. Add salt and pepper after mixed to taste.
Potato Salad
- 2 pounds medium potatoes,
- 1 tablespoon chopped capers or dill pickles
- 1lb small French beans, or small romano or wax beans
- 4 large eggs
- 1 tablespoon thinly sliced chives
- 2 tablespoons roughly chopped parsley
- 2 tablespoons roughly chopped basil
- 8 ounces arugula, optional
- 1 cup sliced red onion
*Mix in dressing with potato salad ingredients.*