Grilled Spiced Chicken Sandwich. Happy Friday, everyone! Now if you have my cookbook “The Seasoned Life,” you have probably made one of my favorite recipes called “Grilled Spiced Chicken.” I take chicken breast and coat them in a dry rub mixture before grilling them indoors or outdoors. The chicken gets all caramelized on the grill and is just so juicy and flavorful. Here I slice it up for a sourdough sandwich with a sweet and peppery arugula salad for crunch and flavor. You can also pair it with a little mayo and your favorite cheese. This sandwich is going to be your next backyard hit. Let me know what you think in the comments below.
Grilled Spiced Chicken Sandwich
Grilled Spiced Chicken Sandwich
Four boneless, skinless chicken breasts.
Two tablespoons olive oil
Two tablespoons paprika
One teaspoon cinnamon
Kosher salt, to taste.
Fresh ground black pepper, to taste.
Eight slices lightly toasted sourdough bread (Or bread of your choosing.)
Sliced cheese, for serving. (I used fontina)
Mayonnaise, for serving.
Arugula salad, for serving. (recipe below)
Preheat grill at medium-high heat.
Meanwhile, in a small bowl, combine seasonings and thoroughly mix. Coat chicken breast one at a time into the spice mixture and set aside onto a plate.
Grill the chicken until cooked through and juices run clear — about 4-6 minutes per side.
Slice chicken breast diagonally and assemble sandwiches to your liking. Enjoy!
2 cups packed arugula
One tablespoon balsamic vinegar
One tablespoon dark brown sugar
One tablespoon olive oil
In a small bowl, add vinegar, sugar, and oil and whisk together.
Add in arugula and toss to coat.
Green Goddess Mayonnaise. A delicious and herby mayonnaise mixture that is the perfect condiment to jazz up your next meal! Its a play on a green goddess dressing that you would typically find drizzled over a salad. It’s vibrantly green with a big punch of flavor. An easy way to transform a plain old turkey sandwich (Or a grilled chicken sandwich, burger, etc.) into something drool worthy. This creamy and herbaceous mixture can be used as a dip or a spread. Smear a nice amount of this green goddess mayo on your favorite sandwich. You can store it in an airtight container in the refrigerator for a few days if needed. You can thank me later. Let me know what you think in the comments below.
Green Goddess Mayonnaise
1/4 cup fresh basil, packed.
Two tablespoons parsley, roughly chopped.
Three tablespoons green onion, chopped.
Two garlic cloves, roughly chopped.
1/2 cup mayo
One teaspoon black pepper
Salt to taste
freshly ground pepper
Combine everything BUT the lemon juice in a blender. Blend until smooth. Add-In lemon juice and blend about 1 minute more. Season to taste and serve. It can be refrigerated in an airtight container for up to four days.
Okay… This is all going to make sense once you finish reading this post. Really after you taste this, it doesn’t even have to make sense if you don’t want it to because it is so darn delicious.
I was watching “Diners, Drive-ins and Dives” over the weekend and came across the most interesting peanut butter and Jelly sandwich I’ve ever seen. It was your classic peanut butter and jelly sandwich, dipped in french toast batter, coated in crushed frosted flakes and cooked as you would french toast… AMAZING.
Seriously just try it. I’ve posted the recipe below. Let me know what you think! Enjoy!
2 Slices of bread
1 tbsp Jelly (i prefer strawberry)
1 tbsp almond butter (I can’t eat peanuts, I break out… BAD… yet my favorite chocolate bar is a reese’s cup, naturally)
splash of milk
cinnamon and nutmeg to taste
1/2 cup crushed frosted flakes
1 tablespoon unsalted butter
You simply make the nut butter and jelly sandwich as you would normally. In a small bowl combine the egg, spices and splash of milk to make your french toast batter. Dip the sandwich in the batter for about 5-10 seconds each side. Then, coat the battered sandwich with the crushed frosted flakes. Melt the butter in a skillet on medium high heat and grill the sandwich on each side until it’s a nice golden brown! Cut it into halves or quarters and enjoy with a nice giant glass of ice cold milk! YUM!
***My sandwich got a little too toasty for the photos but was still DELISH! ***