4 boneless, skinless chicken breasts
1/3 cup (75 mL) low salt soya sauce
1/4 cup (50 mL) lime juice
1 tablespoons (5 mL) Worcestershire sauce
1/2 teaspoon (2 mL) Dijon mustard
2 cloves garlic, minced
Place all ingredients for the marinade in a mixing bowl and whisk until well combined. Add chicken and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes or up to 12 hours.
Place chicken breasts on pre-heated, oiled grill and barbecue over medium heat for 10-12 minutes, turning at the half point.
Now it is time to personalize your chicken sandwich. On a toasted or un-toasted bun add your favourite toppings such as tomato, shredded lettuce, hot peppers, sliced mushrooms, cucumber, sliced red or yellow onion, pickles, sun-dried tomatoes,
olives or roasted red peppers. Top thatoff with your choice of cheese, cheddar, mozzarella, feta, havarti or gouda. Now, for the sauce, try a ranch dressing or pesto, for a little added kick.
If you want to try a little something different, after you stuff your chicken sandwich with all your favourite toppings, put bun and all back on the grill to toast for about 5 minutes or until the cheese starts to melt, turning half way through, pressing bun down with a spatula.
Now that's a chicken sandwich for kids of all ages!
The chicken-lime preparation itself hints at Sauvignon Blanc or Riesling, but the addition of a multitude of toppings like pickles and the vinegar in the dressing would clash with wine. Your favourite ice-cold beer is a better choice.