LOUISIANA HOT SAUCE CHICKEN SANDWICH WITH CAJUN RANCH DRESSING
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h25m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper. Place the chicken into a re-sealable bag and pour the buttermilk marinade over. Marinate in the fridge, at least 2 hours and up to overnight.
- Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill the chicken until cooked through and 165 degrees F, about 5 minutes. Remove from the heat.
- Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.
- In a medium bowl, combine the mayonnaise, buttermilk, hot sauce, lemon juice, blackening seasoning, mustard, salt and cayenne. Fold in the scallions, celery, red peppers and garlic with the mayonnaise mixture.
CHICKEN AND GRAVY SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to low heat.
- In a bowl, add the lemon juice, sugar or honey, parsley, garlic and extra-virgin olive oil. Stir to combine. Season the chicken with salt and pepper and add to the dressing, turn to coat and let marinate for 15 minutes.
- Heat a large skillet, broiler, grill or grill pan. Shake off excess marinade and cook the chicken for 6 minutes on each side. Remove to a cutting board, let rest for a few minutes and slice on an angle.
- While the chicken marinades and cooks, add the butter to a sauce pot over medium heat. When the butter melts, stir in the flour, cook 1 minute, then whisk in the stock. Cook until thickened to a light gravy, about 5 to 6 minutes. Season with black pepper, remove from the heat and stir in the Dijon.
- While the chicken cooks, crisp the bread in the warm oven.
- Cut the bread into 4 portions and split or halve. Use tongs to dip the sliced chicken in the gravy and fill the rolls. Arrange on a serving platter and serve.
HOT CHICKEN AND DRESSING SANDWICHES
Packaged stuffing mix and canned chicken make these sandwiches super fast. I got this recipe from Gooseberry Patch.
Provided by Pinay0618
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a stockpot, prepare stuffing mixes as packages direct. Mix in chicken and soup. Increase heat to medium; cook and stir until heated through. Serve on buns.
Nutrition Facts : Calories 294, Fat 10.3, SaturatedFat 2.9, Cholesterol 36.7, Sodium 897, Carbohydrate 35.2, Fiber 1.4, Sugar 3.7, Protein 13.8
BASIL CHICKEN SANDWICHES
"I got the inspiration for this recipe when I knew my parents and in-laws were coming to see our new home," shares Kerry Durgin Krebs of New Market, Maryland. "My mother-in-law has food allergies, my father-in-law has some very specific food preferences and my parents appreciate light meals. I created this chicken sandwich with fresh basil for our lunch."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 sandwiches.
Number Of Ingredients 9
Steps:
- In a bowl, combine the pepper, salt and paprika; sprinkle over chicken slices. In a nonstick skillet over medium-high heat, cook chicken in 2 tablespoons salad dressing for 4-5 minutes on each side or until chicken is no longer pink. , Brush remaining salad dressing on rolls. Place basil leaves on rolls; top with chicken and red peppers. Sprinkle with Romano cheese.
Nutrition Facts : Calories 308 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 824mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
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