Chicken Sandwiches with Tangy Sauce

My husband goes gaga over this recipe. I created it a few years back and actually forgot about it until the other day, when I pulled out my recipe book. It takes a simple chicken sandwich and, in the words of Emeril, “kicks it up a notch.” Play around with this recipe if the flavors are too intense for you. It’s a delicious alternative to the same old chicken meals night after night. Enjoy! And don’t forget to drop me a line and tell me how you liked it!

For this recipe you’ll need:

4 Round Sandwich/Hamburger Buns

12 Chicken tenders or four boneless skinless chicken breasts

Dill pickle slices

1 Red onion, sliced

Cooking spray

For the Marinade:

¼ Cup Olive Oil

1 TB Ground Cumin

1 tsp Dried Mustard

1 tsp Kosher Salt

½ tsp Ground Black Pepper

1 tsp Garlic Powder

1 tsp Paprika

3 dashes Hot Sauce

For the Sauce:

1 Cup Mayonnaise

3 TB Dijon Mustard

1 Roasted Red Pepper, chopped (jarred)

1 tsp Ground Cumin

1 tsp Kosher salt

½ tsp Ground Black Pepper

½ tsp Garlic Powder

½ tsp Paprika

½ tsp Granulated White Sugar

To Make:

In a large ziplock bag pour “Marinade Ingredients” over chicken and let sit at least 30 minutes in refrigerator, making sure all pieces of chicken are covered.

Meanwhile, prepare the Sauce by combining all ingredients in a small bowl. Refrigerate until needed.

Spray a medium-sized sauté pan with cooking spray. The oil from the chicken marinade should let the chicken cook without sticking. If necessary, add a TB of oil to the pan. Cook chicken approximately 15 minutes or until chicken is browned and cooked through.

To Assemble the Sandwiches:
Place 3 chicken tenders or one chicken breast on each bun. Top with onion slices and pickles. Spread the other half of the bun with as much sauce as desired.

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