CHICKEN LOUIS SANDWICHES
Drawing inspiration from the sea, this refreshing chicken salad is anything but ordinary.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, mix mayonnaise, chili sauce, lemon juice and seafood seasoning. Stir in chicken, celery and bell pepper.
- Spoon chicken mixture onto bottoms of buns. Top with lettuce and tops of buns.
Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 90 mg, Fat 3, Fiber 2 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 450 mg, Sugar 5 g, TransFat 1/2 g
CHICKEN LOUIE SANDWICHES
My sister gave me this recipe for a yummy, easy sandwich. We normally marinate the chicken breasts in either yoshida sauce or terriyaki sauce. I recommend the Dai Day duck sauce but use your favorite.
Provided by SB61287
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grill breasts until done. Lightly butter rolls & grill until toasty. Layer chicken, ham & cheese on bun. (At this point, we like to put sandwich in toaster oven or oven just until cheese melts). Serve with duck sauce so each person can add as much or little as they like.
Nutrition Facts : Calories 572.7, Fat 30.2, SaturatedFat 13.2, Cholesterol 133.2, Sodium 593.8, Carbohydrate 30.2, Fiber 1.3, Sugar 1.1, Protein 42.9
FRIED CHICKEN SANDWICHES
Steps:
- In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeno, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
- When ready to cook the chicken, preheat the oven to 300 degrees. Set a wire rack on a sheet pan and place them in the oven.
- In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper and set aside.
- Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees F. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350 degrees F, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees F. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
- To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
- Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
HOT SHREDDED CHICKEN SANDWICHES
My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!
Provided by Betsy
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 g
LUAU CHICKEN SANDWICHES
"A friend at work gave me the recipe for this marinade," recalls Denise Pope of Mishawaka, Indiana. "After grilling the tender chicken a few times for company, I decided to turn it into a sandwich." It's complemented by a pineapple ring and a mild dill and mustard sauce.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally., In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving., Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Grill pineapple slices for 1 minute on each side. , Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops.
Nutrition Facts : Fat 10 g fat (1 g saturated fat), Cholesterol 14 mg cholesterol, Sodium 516 mg sodium, Carbohydrate 44 g carbohydrate, Fiber 2 g fiber, Protein 10 g protein.
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