Sweet, Spicy & Cheesy Blackened Chicken Sandwich
April 25, 2016
Categories: Lunch, Snacks, Poultry, Chicken, Dairy, Cheese, Fruit, North American, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Summer, Weeknight Meals, Grill (Electric), Marinate, Stove Top, Boneless Pieces, Spicy, Sandwiches, Spring more
"This is a really delicious chicken sandwich; and, a bit different too. Basically ... this is a simple grilled sandwich, with an attitude. You can easily double this recipe; but, this makes 4 sandwiches. To make this easy, I usually make the chicken ahead of time; then, slice it up when I make the sandwiches. The chicken doesn't have to be warm or hot when you make this sandwich; and, making it ahead, really saves time. Now, red pepper jam or jelly is widely available at most local grocery stores; as is wheat berry bread. I can find many brands of wheat berry bread in most stores these days. Prep time does include time for the chicken to marinate."
- FOR SANDWICH
- Serving Size: 1 (207.5 g)
- Calories 548.3
- Total Fat - 34.4 g
- Saturated Fat - 14.8 g
- Cholesterol - 99.9 mg
- Sodium - 868.1 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 2.3 g
- Sugars - 8.3 g
- Protein - 47.7 g
- Calcium - 1100.2 mg
- Iron - 1.7 mg
- Vitamin C - 29.3 mg
- Thiamin - 0.1 mg
Chicken ... Season your chicken on each side with plenty of blackening seasoning on both sides; and, transfer to a plastic ziploc bag, or a small dish and cover with plastic wrap. I prefer to let it marinate all day if possible; or, even over night. But, at least a couple of hours.
Pan Saute ... Add the butter and olive oil to a non stick; or cast iron pan (which I prefer); and, bring to medium high heat. Saute the chicken until golden brown on the first side, 4-5 minutes; flip, and continue cooking until golden brown. Now, obviously, cooking times will vary depending on thickness of the chicken. Once the chicken is done; transfer to a plate, cool, and put in the refrigerator (covered well), until ready to use. Use a thermometer if you are not sure if the chicken is done.
Chicken Tip: I like to cook this ahead of time; refrigerate - then, slice pretty thin after it has cooled. It's actually much easier to slice once it has cooled. As mentioned above, the chicken does NOT have to be warm when you make this. It is a grilled sandwich; so, it will heat up when cooked. When I make the sandwich; I thin slice the chicken; then, let it set on the counter 10-15 minutes to take the chill off before adding it to the sandwich.
Sandwich ... Add a thin spread of the jam/jelly to each slice of bread; then, add a slice of cheese on top of the jam/jelly. Top four of the slices with the chicken; and place the other bread slices on top. Spread the top slice of bread with almond butter. NOTE: The almond butter adds tons of flavor; and, it isn't expensive. Also, it is great to use in many other dishes. You can also use regular butter; but, you would be surprised at how much flavor it adds.
Grill ... Put the sandwich, buttered side down in a medium low to medium heat, non-stick pan; then, butter the top slice of bread. Press down firmly with a spatula. Cover loosely with foil, and cook 4-5 minutes until golden brown on the first side. Flip; and, continue to cook another 4-5 minutes. You want both sides golden brown and crusty. But you want the cheese melted and chicken warm. Don't rush it.
Serve and ENJOY! ... Remove to a plate once it is done; let it set a few minutes - then, slice. Enjoy with your favorite side dish. Me, I nice fruit salad is perfect; but, serve with any of your favorites.
Tips & Variations
No special items needed.