- Pound chicken breasts ½ inch thick; sprinkle with Seasoned Salt. Place in a gallon freezer bag with ½ cup Veggie Vinaigrette. Seal well and toss to coat. Let stand 10 minutes.
- Combine mushrooms, onion and remaining ½ cup Veggie Vinaigrette in a gallon freezer bag. Seal well and toss to coat. Let stand 5-10 minutes. Stir Artichoke & Spinach Warm Dip Mix into cream cheese container. Set aside.
- Prepare grill to medium heat. Place chicken on grill and veggies in a grill basket on grill; discard bags with marinade. Grill chicken, turning once, until internal temperature reaches 165°F on an instant-read food thermometer and veggies are desired doneness, stirring occasionally, about 8-10 minutes.
- Spread both sides of toasted ciabatta rolls with cream cheese. Top with lettuce and tomatoes, if desired, chicken and mushrooms.
Makes 6 servings.
Serve with Mama Mia Italian Fries.
Make Ahead & Freeze: Prepare step 1. Prepare step 2, mixing cream cheese in container; re-cover container. Place both bags and container in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.