Lunch

BBQ Chicken and asparagus sub is for Lunch.

BBQ Chicken and asparagus sub takes 10 minutes to prepare.

BBQ Chicken and asparagus sub takes 25 minutes to cook.

BBQ Chicken and asparagus sub makes 4 servings.

The ingredients for BBQ Chicken and asparagus sub are:

4 Francisco International Whole Grain French Sandwich Rolls
2 boneless, skinless Chicken Breast (16oz total)
1 TBS A-1 Steak Sauce
2 TBS BBQ Sauce, KC Master Piece
20 spears Asparagus
2 cups Spring Mix Salad
4 slices Land O Lakes Deli Sliced Hot Pepper Jack Cheese
Tony Chachere's More Spice Seasoning
Worchestershire Sauce

Here is how you make BBQ Chicken and asparagus sub:

*Flaten chicken then place chicken and desired amount of Worchestershire sauce in a container. Allow to marinate in refridgerator for 30 minutes or longer if desired.*Once done marinating place chicken on hot grill*place asparagus into a "bowl" made of aluminum foil. Shake desired amount of Tony's seasoning over asparagus. Place on grill.*Cook chicken and asparagus until done.*Place cut rolls on grill to toast.*Place one slice of cheese on each hot roll when you take it off of the grill. (I like to cut each slice into 2 triangles so that it covers the roll better.)*Chop or shred chicken and place in a bowl. *Chop asparagus and add to chicken*Mix BBQ sauce and A-1 with the chicken and asaragus.*Divide mixture between the 4 rolls and place over the cheese.*Top each with 1/2 of spring mix salad *Enjoy!You will might find that most people won't even notice the aparagus in with the chicken -- a great way to sneak in those veggies for the entire family!-- note --- recipe is caluculated using brands indicated.makes 4 sandwiches. Could make more if you use less filling per roll -- just add a roll, slice of cheese and 1/2 cup salad for each additional serving.Number of Servings: 4Recipe submitted by SparkPeople user FAT_BEGONE.

The nutritional information for BBQ Chicken and asparagus sub is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 464.3

• Total Fat: 11.6 g
• Cholesterol: 85.7 mg
• Sodium: 821.9 mg
• Total Carbs: 47.6 g
• Dietary Fiber: 9.0 g
• Protein: 42.2 g