Chicken Spiedie Sandwiches

Ok, unless you are a smart little foodie, you are probably wondering what on earth a “spiedie” is, or perhaps you are thinking I need to check my spelling and these should be called Chicken Speedy Sandwiches. Well, let me explain. I had no idea what “spiedie” meant when I first spied this recipe, but I have since learned that the term refers to the original method of cooking the meat that nestles inside the bread of these sandwiches. When this recipe first originated, the meat was marinated for a long period of time and then threaded on metal skewers and cooked over a charcoal pit. Delicious, but not incredibly practical for the home kitchen. I don’t know about you but I don’t have a charcoal pit hanging around these parts.

Fast forward many years later and this recipe, although still termed a Chicken Spiedie, has been adapted to work for any home cook – and it’s fast. And easy. And so delicious in it’s simplicity that it will leave you wondering how on earth a simply marinated chicken breast, grilled to juicy perfection and topped with a delightfully light and creamy mayo-vinaigrette can be one of the best meals you’ve eaten in a long time.

Really. This sandwich is that good. Made with this roll recipe transformed into hoagie buns and the chicken skewers cooked on my indoor grill pan, the meal came together in no time (don’t forget to plan ahead for the short marinading time!). The chicken could also easily be broiled if you don’t have an indoor grill pan at your beck and call.

Any way you make it, it’s worth it, I promise.

Chicken Spiedie Sandwiches

Chicken Spiedie Sandwiches

Chicken Spiedie Sandwiches

Ingredients

  • 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
  • 2 teaspoons grated zest plus 1 tablespoon juice from one lemon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons mayonnaise
  • 1 tablespoon red wine vinegar
  • 4 boneless, skinless chicken breasts about 1 1/2 pounds
  • 6 6-inch sub rolls, slit partially open lengthwise

Directions

  1. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauce can be refrigerated, covered for 2 days.
  2. Prick chicken breasts all over with fork, cut into 1 1/4 inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
  3. Remove chicken from marinade and thread onto skewers, about 5 pieces per skewer. You can use either metal or wood skewers, but if you are using wood, soak them in water for 15-20 minutes before using on an outdoor grill to avoid burning. I used wood skewers on my indoor grill pan without soaking and it worked just fine. Grill chicken until browned and cooked through, 10 to 15 minutes, turning once or twice. You can use an outdoor grill (either gas or charcoal), your oven broiler or an indoor grill pan to do the job. Transfer the chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture.
http://www.melskitchencafe.com/chicken-spiedie-sandwiches/

Recipe Source: adapted from Cook’s Country

48 Responses to Chicken Spiedie Sandwiches

  1. Meghan says:

    This sandwich does look very delicious! I love the marinade ingredients!

  2. Michele says:

    A friend of mine once told me about these sandwiches. It looks delicious!

  3. Tia says:

    i saw these in the cooks country book and wanted to make them but didn’t buy the book. thx for posting!!!

  4. Anonymous says:

    This sandwich looks so tasty and delicious and am going to try them, even making the rolls. Thanks for sharing.
    Would you also share how you make your mayo-vinaigrette?
    Thanks so much!

    Lexy

  5. Norah says:

    I love these. I made these last year when I spotted them in Cook’s Country. I may have to make these again.

  6. Sam says:

    Loved this post. That sandwich has got to be delicious. I think I’m going to try it. thanks, Keri (a.k.a. Sam)

  7. Kelly says:

    Yummy!!!
    But seriously, a 6 a.m. post. What are you thinking???

  8. grace says:

    interesting little tidbits of information there, melanie, and GLORIOUS sandwich. all those herbs and seasonings must just explode in the mouth.

  9. Sook says:

    Now I’ve learned something new! I had no idea what “Spiedie” meant! The sandwich looks so good!

  10. Anonymous says:

    The second I saw this post this morning my dinner plans changed. I had to make this sandwich tonight! It was so good. All of the flavors were just perfect. The sauce was fantastic. I found myself adding more and more. Some of the flavors reminded me of the gyros (which I love to). I feel like such a foodie now that I now what a spiedie. Thanks for making me feel smart. Liz K.

  11. Julie says:

    Looks like a wonderful sandwich!

  12. Christie says:

    i love your website! i have made so many of your wonderful recipes. the sweet and sour meatballs are our fav!! thanks for what you do…i hope you’ll continue your blog for a long, long time!

  13. Melanie Anne says:

    I bought this issue of Cook’s Country at Costco last summer. This recipe caught my eye too. They are sooo good. Thanks for the reminder! Maybe I will put these on the menu for next week. I love that you always make your own rolls. You are superwoman! Have a great weekend!

  14. Cathryn says:

    Making this for dinner tonight-YUM! You have FANTASTIC recipes. :)

  15. Susan says:

    Yay for spiedies! They actually originated in the area of NY where I grew up and are popular there, but I’d almost forgotten about them. Yum, I am definitely (metaphorically) returning home this weekend and making them. Thank you!

  16. Melanie says:

    Liz K. – I’m so glad you liked these! I agree, the flavors are a little similar to the gyros but different enough to be perfect for a sandwich.

    Christie – you are so nice, thank you! I’m glad you like the sweet and sour meatballs – definitely a favorite around our house, too.

    Cathryn – hope you liked these!

  17. Melanie says:

    Lexy – the directions for the mayo-vinaigrette are in the first paragraph. Hope that helps!

  18. Katy ~ says:

    LOL, you tagged me. I thought it should be “speedy”!

    We eat a lot of chicken here so a new and delicious recipe is always welcomed. This looks like a keeper! Big YUMS up, Melanie. Gosh, this looks super good.

  19. Anonymous says:

    Greetings, Melanie,

    I tried this recipe last night for dinner. It was delicious! I was afraid that my seven-year-old would not like it, but when he finished his sandwich, he was looking in the kitchen for more!!!
    This sandwich rocks!!!!!!!!!
    Thanks for the recipe!

    Joan

  20. Corina says:

    Melanie– Sunday was my husband’s birthday and I needed something I could throw together fast without having to run to the store. I hadn’t planned ahead and in-laws were coming over. Yikes! I ran to your blog, this was one of the first things to come up, and I went for it. Well, my husband hasn’t stopped raving about his fabulous birthday dinner ever since–he wouldn’t even share the leftovers! It’s a new family favorite. Thanks SO much!

  21. Melanie says:

    Corina – oh, what a relief that this dinner in a fix ended up being a great birthday dinner for your husband! Thanks for letting me know!

  22. Julia says:

    This chicken was delicious! I didn’t serve as a sandwich, just skewered the chicken and grilled on the stovetop. So flavorful! Next time, I’ll have to try it as a sandwich with the sauce. Thank you for another great recipe!

  23. Melanie says:

    Julia – I bet it was delicious with just the chicken – thanks for letting me know you liked it!

  24. Rachel says:

    This was really yummy! I cooked up the chicken on my George Foreman grill and it worked perfectly. The best part – hearing my 7-year-old and 4-year-old BOTH say that they liked it! They've been so picky lately.

  25. Melanie says:

    Rachel – so, so, so happy to hear that your kids liked this! Picky eating is a hard one…and trust me, I deal with it far too often.

  26. mia says:

    oh melanie, you have truly become my hero! i love that i KNOW when i try a recipe off your site that it is going to be awesome, no question about it!!

    yesterday i was at walmart and they had these fresh just so yummy looking ciabatta buns that i had to pick a couple up knowing i would make chicken ciabatta sandwiches….but i decided to come to my trusty blog *ahem, yours* and see what i could find tha t would be new and undoubtedly delicious and came across this recipe.

    so what i did different was just grilled the chicken on my indoor grill whole, i didn’t cut up and/or skewer. then because i had sort of been craving garlic mayo, i just grilled the buns after a nice healthy slathering of garlic butter and then took them off and added mayo. i did not make the sauce this time around but will definitely be trying it another time. (i also never have that kind of vinegar on hand so that’s another reason…but i will grab some cuz i have seen it in a couple of your recipes) oh, and btw, the sandwiches were soooo good, the chicken was just awesome and i really could have gone for more than the one i made *wink* :)

    thanks so much for another awesome recipe mel….. and in the future i will *try* to keep my reviews slightly less wordy! haha!!

  27. mia says:

    oh and p.s…my 11 year old loved them too :)

  28. Mel says:

    mia – you are hands down the most energetic commenter – I love it! Thanks for taking the time to let me know when you try a recipe. I’m so glad these sandwiches turned out great. And thank you for including your revisions! Keep it wordy – I don’t mind at all!

  29. Brittany says:

    I’ve had this sandwich bookmarked on my delicious account since you first posted it.
    I’ve probably made it half a dozen times since then… and had it again for lunch today.
    It is always delicious. (In fact, I’m wishing I had leftovers right now) Thank you for taking the time to share it.

  30. Natalie says:

    I think I need a tutorial on shaping the rolls for hoagies. I am finally a pro at perfectly round rolls thanks to you but I don’t trust myself with the sub shape. Also, I’m going to broil the chicken. Any suggestion on how long to leave it in the oven? Thanks!

    • Mel says:

      Natalie – to broil, I would try it for about 5-6 minutes, then flip the pieces and broil again for 3-4 minutes. Check it often just to make sure it isn’t getting overly browned. For the hoagie roll shape, I actually just pinch off a large round piece of dough, roll it into a ball like a dinner roll and then stretch and flatten it a bit to get the oval shape. Next time I make them, I’ll video or take a picture.

  31. [...] Cacciatore Shredded Beef Filling Santa Fe Chicken Nachos Chicke Pot Pie Chicken Speidie Sandwiches Creamy Beef [...]

  32. [...] Fe Chicken Nachos (I plan to serve nachos one night and use the rest of it for chicken enchiladas) 2 Chicken Spiedie Sandwiches 2 Chicken Pot Pie [...]

  33. Melanie C says:

    got the chicken marinating right now for sandwiches tonight!! can’t wait!! I’ve made it once before and forgot to comment, but it’s SO DELICIOUS!!! picked some cucumbers out of my garden and made marinated cucumbers and onions to have with the sandwiches. PERFECT summer dinner!
    thanks for all your great recipes!!!

  34. Rachel Russell says:

    was SO FAB- we all LOVED- esp with your rolls!! I had to broil about 6-7 min per side in our not-hot-enough oven (skewers were pretty toasted, so glad I soaked for broiling them in the oven)- THANK YOU!!! 5 year old wanted seconds of ‘Spiderman sauce’ on his – you are doing wonders for improving his picky palate!

  35. Laura Kahabka says:

    Spiedies originated in Endicott, New York near Binghamton. There is a Spiedie Fest and Balloon Ralley every summer. They are truly best on skewers cooked over open flame, then take a piece of Italian bread (Jimmy Roma’s) and slide the meat off. Originally the meat was lamb, but today you can use chicken, beef or venison as well. I have never thought that mayo was in the sauce. For a taste of authentic Endicott spiedies check out Lupos at http://www.spiedies.com. They are amazing, so happy you are creating new addicts! :)

  36. Franklin says:

    Laura is correct, this originated in Endicott, and it is the official sandwich for the NY State Fair. However, there is NO mayo in chicken spiedie’s. Also, meat is typically marinated a minimum of 4 days

  37. Mel, I just made these for my family for lunch. The kids ate two and my husband just came out of the office, said “ow good was that?” and gave me a big kiss! Think I’ll be making these a bit more often. I am loving your site, thank you.
    Rebekah

  38. [...] – Chicken Spiedie Rolls with [...]

  39. [...] Recipe Source: adapted from Cook’s Country.  I found it at Mel’s Kitchen Cafe [...]

  40. sue says:

    Spiedies are originally from upstate NY (Where my husband is from) . They have a Spiedie Festival every year in Binghamton, NY .
    The Marinade is great on shrimp too !!

  41. Katie says:

    I made these for dinner last night, and they are so, so good. You had me at red wine vinegar + mayo. I was not disappointed! Definitely going into the rotation. My next spiedie adventure? Chicken Spiedie Pizza. Totally exited to test that idea! Thanks for another great recipe!

  42. Michele says:

    I was born and raised in Endicott, NY and we don’t put mayo on our spiedies. They are awesome the way they are! We do put them on Pizza and salad! There are a few different marinades and depending on which one you were raised on depends on what you like. There is Salamida’s New York State Fair Spiedie marinade and Lupo’s. I myself am a Lupo’s girl!

  43. darcie says:

    Mel-Hoping u can help. Live in the land of speidies but noone seems to know the answer to this. Having a party where I’ll be serving speidies. Will also be grilling other meats. Would like to grill the speidies at about 10am and then keep warm till we eat at 1pm to free up the grill. My issue is keeping them warm. Can I put them in a crock pot on low with FRESH spiedie sauce? Partys in 6 days and I’m at a loss. Thanks for any input you
    might have.

    • Mel says:

      Hi Darcie – it’s been years since I’ve made this recipe so I’m afraid I may not be a lot of help. The only concern with keeping them warm that long is overcooking the meat, also I’m afraid the sauce may get a bit of a funky texture in the slow cooker. However, the slow cooker is probably your best bet for keeping them warm – I’d probably try to keep the cooked meat warm in there without sauce for as long as possible.

  44. […] Fe Chicken Nachos (I plan to serve nachos one night and use the rest of it for chicken enchiladas) 2 Chicken Spiedie Sandwiches 2 Chicken Pot Pie […]

  45. […] Cacciatore Shredded Beef Filling Santa Fe Chicken Nachos Chicke Pot Pie Chicken Speidie Sandwiches Creamy Beef […]

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