This delicious little sandwich is perfect for those busy weeknights we all talk so much about. You can marinate the chicken while you are at work - leaving you a meal which can be ready in less than 30 minutes from start to finish! As I've been known to say before... Who doesn't have time for that?
Louisiana Hot Sauce Chicken Sandwich w/Cajun Mayo
Adapted from Jeff Mauro, The Food Network
- Serves 2 -
2 boneless, skinless chicken breasts, cut into 2-3 strips each
1/2 cup buttermilk
3 Tablespoons Louisiana hot sauce
1 Tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon granulated sugar
For the Cajun mayo -
1/4 cup mayonnaise
2 Tablespoons Louisiana hot sauce
1 teaspoon lemon juice
1 teaspoon blackening seasoning
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
For the sandwich -
2-3 Hoagie or Steak Rolls
4 slices jalapeno cheese
Mix together the buttermilk, 3 Tablespoons hot sauce, honey, cumin and sugar until well combined. Place the chicken in a resealable bag and pour the marinade over it. Seal and place in refrigerator for at least 2 hours or up to overnight.
To make the mayo, simply mix all ingredients together in a small bowl until well combined. Cover and refrigerate until ready to use. Can be made up to 4 days in advance.
Preheat grill to 375 degrees F. Remove chicken from bag and discard marinade. Place chicken over direct heat and grill each strip 3-4 minutes per side or until chicken reaches an internal temperature of 165 degrees F. Remove and allow to cool for 3-5 minutes before serving. Toast the rolls/buns while you wait - place a layer of cheese on the bun as soon as it comes off the grill. Top with chicken, lettuce, tomato and/or cucumber. Slather the mayo on the top bun and serve. Enjoy!
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