Caribbean-Style Chicken Sandwich |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
I had a craving for a favorite dish from a restaurant, so I decided to see if I could imitate it at home. Here it is after some experimentation. I like to roast my peppers myself, but you can also use jarred. To roast my peppers, I like to cut the peppers in half and roast in a pan prepared with nonstick cooking spray. Cook at 400F for 15-20 minutes, until skin begins to peel off. Put in a bowl with lid or paper bag and let steam for about 15 minutes and then peel off the skins and slice. Jerk seasoning recommendations for marinating will vary - so check your recipe or bottle to see how long in advance you'll need to prepare the chicken. I use a homemade one that marinates overnight. Ingredients:
2 boneless skinless chicken breast halves |
1 tablespoon jerk rub |
2 garlic cloves, minced |
2 tablespoons mayonnaise |
cayenne pepper, to taste |
6 slices roasted red peppers, diced |
1/2 red bell pepper, roasted |
1/2 yellow bell pepper, roasted |
2 whole wheat hamburger buns |
2 slices swiss cheese |
Directions:
1. Apply the jerk rub to the chicken, leaving enough time to marinate as stated by the recipe or bottle you are using.
2. When ready to prepare dish, combine the garlic, mayonnaise, and cayenne pepper, and mix well.
3. Add the diced roasted red pepper and pulse through a blender or food processor.
4. Prepare a pan with nonstick cook spray and cook the chicken over medium heat, flipping it occasionally until it is cooked through.
5. Split and toast the wheat buns.
6. Spread red pepper mixture over one half and place the cheese slice on the other.
7. Top the cheese with the hot chicken, add the roasted peppers, placing a mixture of both kinds on each sandwich, and top with the remaining bun half.
8. Enjoy as is, or you can give it a quick 20-30 seconds in the microwave to heat up the roasted peppers, as well.
|
|