1.5 lbs Chicken breast, boneless skinless
1 T It's All Greek To Me seasoning
2 T Red wine vinegar
2 T Olive oil
2 tsp Soy sauce
1/4 C Italian dressing (we love Ken's)
4 Soft torpedo rolls
Cut chicken breasts into large chunks, about 1.5". Place into a container to marinade with a lid, or a large Ziploc bag. Add seasoning, along with the rest of the marinade ingredients. Mix well to combine, then refrigerate at least 24-36 hours, shaking the container a few times to make sure everything gets well coated. (Don't skimp on the marinade time.)
On grill day, remove the chicken from the marinade, and skewer, about 4-5 pieces per skewer (enough to fit inside your torpedo rolls).
Preheat your gas grill for at least 10-15 minutes to ensure it's hot enough to get a good char on your chicken. Grill, over medium high heat about 3-4 minutes per side. Rotate and be sure to get a nice char on all sides.
Remove skewers from grill, and then place in the torpedo buns. Holding the buns, slide skewers out of the sandwich, and proceed to eat. That's it. It sounds simple, but the secret is in the long marinade time. Feel free to add a little mayo, grill your buns, maybe some shredded iceberg? Play around with it...because these sandwiches rock!