Easy Weeknight Dinner Cheesy Grilled Chicken Subs with Sepo-Slaw

***Disclosure: I received product samples to facilitate my post. No other compensation has been provided, and all opinions are 100% honest and have not been influenced in  any way.***

Now that spring is finally (sort of) here, we are spending a lot more time outside. We have an awesome, cozy deck, and the kids have a big wooden playground in the backyard. On nice evenings, we tend to sit out on the deck with some music and conversation, relaxing as we watch the kiddos get their pent-up energy out. 

It's during the lazy days of spring and summer that I don't want to be inside, slaving away over the stove while my family enjoys time outdoors. So of course, I like to find quick and easy meal options that are easy to throw together, but don't skimp on flavor. One meal we've been loving lately is delicious, savory grilled chicken subs topped with bacon, cheese, and a very special Sepo-Slaw. 

Okay, so I know what you're thinking. What in tarnation is a Sepo-Slaw? Right? Recently, I was introduced to a great all-purpose sauce called Seponifiq Bread and Lettuce Sepo Sauce. (Try saying that 5 times fast!) 

This super-creative, gourmet sauce was developed by chef with great culinary background and experience. This sauce is incredibly versatile, as it can be used on salads, sandwiches, on chicken or fish...Anywhere, really! It can even be used as a dip. 

So what does Sepo Sauce taste like? Well, it's definitely got a bit of kick to it. The sauce is creamy, garlicky, and has a nice hint of horseradish, herbs, and spices. It has a complex yet pleasing flavor that can fit well into most any meal. My husband and I LOVE it as-is, but it's a bit too bold for one of my kids. Xander hates anything spicy, so we tone it down with a little bit of sugar for him. Works like a charm! 

Anyway, I have been experimenting with my Sepo Sauce, trying different ways to incorporate this versatile condiment into our meals. When I made these spur-of-the-moment chicken subs with Sepo-Slaw, my family raved! The best part? Not only were these subs bursting with flavor, they were quick and easy, too!

I decided to make a super-simple, spice-heavy marinade for my chicken breasts. I used rosemary, garlic salt, freshly ground black pepper, lemon juice, and some extra virgin olive oil. I mixed this up together and rubbed it into the chicken. Then I covered it and allowed it to sit in the fridge for a few hours. (If you're short on time, 30 minutes of marination will suffice. The longer, the better, though!) 

Once my chicken was done marinating, I slapped it onto the grill. You can grill either outdoors or indoors. I cooked these breasts, which had been pounded to about 1/2 inch thickness, for about 7 minutes on our Foreman grill. Cook time may vary depending on what kind of grill you're using and the temperature. 

Once my chicken was a nice 165 degrees internally, I pulled it from the heat and allowed it to rest for about 5 minutes. Then I sliced it up, about 1/4 inch thick per slice. 

Next, I placed my sub rolls onto a cookie sheet. I loaded up the rolls with my sliced chicken, shredded cheese, and some crumbled bacon. Then I slid them into my oven and baked at 350 for about 12 minutes. The rolls should be nice and crusty, and the cheese should be a melted mess of cheesy deliciousness. 

While the subs were baking, I whipped up some super-fast Sepo Slaw. I used some packaged organic slaw mix that I found in my grocery store's produce section.

I just added 1/4 cup of Sepo Sauce to the slaw, and stirred well to make sure it was well combined. If this is too spicy, just add a teaspoon of sugar. Problem solved, and the kids will LOVE it! 

Finally, add a nice heaping layer of Sepo-Slaw to your toasty baked subs. These are fantastic. I love the savory flavors of this sandwich. The buns are nice and crusty, the cheese is melted beautifully throughout, and the grilled chicken us very flavorful. Of course the Sepo Slaw adds a nice crunch and coolness to this otherwise warm sandwich, Really, this sub is a home run. I patted myself on the back after this one! 

Want to try this super-simple weeknight winner with your family? Here's the recipe:

Ingredients:

• 2 boneless skinless chicken breast halves 
• 1 teaspoon rosemary
• 1 teaspoon garlic salt
• 1/4 teaspoon freshly ground black pepper
• Juice from 1 lemon, squeezed and free of chunky stuff. 
• 2 tablespoons olive oil 
• 4 sub rolls
• 1/2 cup shredded cheese of your choosing. We used cheddar this time, but any kind will produce cheesy deliciousness.
• 1 1/2 cups coleslaw mix. (Can be found in most produce departments.)
• 1/4 cup Sepo Sauce  
• Bacon! This is optional, but I truly believe that bacon makes everything better, so I'd definitely recommend including it! 

Directions: 

• Preheat oven to 350. 
• Trim your chicken breasts of any nastiness. For me, this means the "white goo" and anything that resembles connective tissue, veins, or blood. Yes, I have a complex. Once chicken is trimmed, lay it between 2 pieces of Saran Wrap and pound it with a meat mallet until it's about 1/2 inch thick throughout. This is to ensure even cooking. 
• Place chicken on a shallow dish or tray. Mix the lemon juice, olive oil, and all spices together. Rub this onto your chicken. Be sure to really massage these spices into both sides of the meat. Cover and refrigerate for at least 30 minutes. I prefer a few hours so the flavors really get to know one another, but 30 minutes will do if you're in a pinch.
• Once your chicken is done marinating, throw it on the grill! This can be done outdoors, or on an indoor grill. We used our George Foreman grill. Cook until chicken is 160 degrees internally, or the meat is white and all juices run clear. If there's any pink, it needs more cooking time! 
• Allow chicken to rest for 5 minutes on a cutting board. Then, slice your chicken into strips about 1/2 inch thick. These are easier to place on your sandwich buns than a big old hunk would be, and it allows the cheese to get in all those nooks and crannies. Trust me here. Slice it up. 
• Place your sub rolls onto a cookie sheet. Load them up with your chicken, cheese, and bacon. Throw this into the oven for about 12 minutes, so your bun is nice and toasty and the cheese is all gooey. WARNING: This will smell good. Very, very good. 
• While your subs are getting nice and toasty, throw together your Sepo Slaw! Just take your slaw mix and Sepo Sauce, and mix them all together. If you have super-picky kids, add a teaspoon of sugar to the Sepo Sauce to tone down the robust flavors a bit. (We have one picky eater who hates anything even remotely spicy, and this worked wonders!) 
• Enjoy this quick and easy weeknight meal with fries, salad, or your favorite sides! 

If you'd like to check out the awesomeness that is Sepo Sauce, visit their website.

You can also connect with them on Facebook, on twitter, and on Instagram to get some culinary inspiration and to stay on top of their latest promotions!