Chicken Swiss Plantain Sandwich Recipes

BACON & SWISS CHICKEN SANDWICHES

Steps:

• In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side Top with cheese during the last 1 minute of cooking., Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato.

CHICKEN & SWISS PLANTAIN SANDWICH

Steps:

• Heat oil in medium skillet. Add plantains; cook 3 min. on each side or until lightly browned on both sides. Remove plantains from skillet, reserving oil in skillet. Drain plantains; flatten to 1/4-inch thickness. Return to skillet; cook 1 min. on each side or until golden brown on both sides. Drain.
• Mix dressing and garlic; spread onto cut sides of plantains. Fill 4 of the plantain halves with remaining ingredients. Top with remaining plantains.

BORICUA PLANTAIN SANDWICH

Steps:

• Peel plantains, cut in half widthwise and then cut in half lengthwise.
• In a large pot or deep-fryer preheat vegetable oil to 325 degrees F. Add the plantains to the oil and fry for 5 minutes. Remove them and place on a flat surface. Increase heat to 375 degrees F. With a metal flat spatula press down onto the plantains until they are flat, less than 1/4-inch. Using a knife to help scrape the plantain off the spatula, deep-fry the plantains again for 3 minutes. Pull them out and season both sides with salt and pepper.
• Combine the bread crumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder, onion powder to create Cajun spice.
• Dip each piece of steak into 4 ounces melted butter and then into the Cajun spice, covering both sides of the steak.
• Spread the remaining melted butter onto a flat top grill or metal skillet, place the steak on top and cook on both sides until medium or preferred degree of doneness. After the steak is done slice it thin against the grain.
• Combine the mayonnaise and chipolte sauce to create chipolte mayonnaise.
• Onions: In a mixing bowl combine flour, salt, pepper, garlic powder, onion powder, and a pinch of cayenne pepper. Slice the onion very thinly. Place in the flour mixture. Squeeze the slices of onions as you are mixing them with the flour mixture. Shake off the excess flour.
• Drop a little bit of onions into 375 degree F oil at a time to prevent them from sticking together. Cook for 1 minute and 30 seconds or until golden brown. Drain on paper towels.
• Build a sandwich by layering 1 fried plantain, about 1 tablespoon chipolte mayonnaise (spread coast to coast on bottom plantain), sliced steak, and 1/3 cup of the shredded cheese. Place under the broiler for a minute or 2 or use the microwave to melt cheese. Then continue layering 1/2 cup of fried onion, 1 more tablespoon chipolte mayonnaise, spread coast to coast on top plantain, fried plantain. Cut sandwich in half before serving.

ROAST CHICKEN WITH PLANTAINS AND ONIONS

Steps:

• Preheat oven to 375 degrees.
• In small bowl, combine paprika, cumin, the salt and 1/2 tsp of the pepper. Rub over under the skin of the chicken breasts and thighs.
• In shallow Dutch oven, heat oil over medium-high heat. Place chicken pieces skin side down and cook 3-5 minutes until chicken is browned. Transfer to plate.
• Using the same pan, brown the plantains, turning once, about 2 minutes. Transfer to plate.
• Drain off any fat in pan. Add garlic, onions and remaining salt and pepper. Cook until onions are softened, 5 minutes. Add broth or wine and bring to boil, scraping up brown bits from bottom of pan.
• Layer plantains on top of the onions. Arrange chicken and any accumulated juices on top. Bake in oven until juices run clear when chicken is pierced and skin is crispy, about 40 minutes.
• Serve with lime wedges to squeeze over top.

BAKED CHICKEN AND PLANTAINS

Steps:

• Rinse chicken with cold water; pat dry with paper towels. Place chicken in a glass or stainless steel bowl.
• In a blender or food processor, combine chutney, peppercorns, mustard, and orange juice. Process until smooth.
• Pour chutney mixture over chicken, Let marinate 1 hour at room temperature.
• Preheat oven to 425°F Grease a baking dish large enough to hold chicken in one layer.
• Peel plantain; cut crosswise in 1/4-inch slices. Arrange plantains in greased dish, Arrange chicken over plantains, adding all of marinade.
• Cover and bake about 25 minutes or until chicken is cooked through and plantains are tender.
• Remove from oven; preheat broiler. Arrange papaya around chicken. Baste papaya and chicken with cooking juices. Broil until chicken is brown and papaya is warm, Divide among 4 plates. Garnish with cilantro sprigs and serve.

GRILLED SWISS CHEESE AND CHICKEN SANDWICHES

Steps:

• In a small, heavy skillet heat 1/2 tablespoons of the butteer over moderately high heat until the foam subsides, in it saute' the chicken, turning it once, for 12 to 15 minutes, or it is springy to the touch and just cooked through, and on a work surface shred the chicken.
• In a small bowl combine well the mayonnaise, the ketchup, and salt and pepper to taste, divide the mixture among the bread slices, spreading it, and top it with the Swiss cheese. Divide the pickle and onion slices between 2 of the half-sandwiches, top them with the chicken, and cover the chicken, with the remaining half-sandwiches.
• In a small shallow disk whisk together the egg, milk, and salt and pepper to taste, press each sandwich together firmly, and dip the sandwiches, one at a time, in the egg mixture, turning them to coat them thoroughly. In a heavy skillet heat 1/2 tablespoons of the remaining butter over moderate heat until the foam subsides and in it cook the sandwiches, covered, for 4 minutes or until the undersides are a golden brown. Transfer the sandwiches to plates, halve them with a serrated knife, and garnish them with the whole picklesd, cut lengthwise into fan shapes.