Post by Deleted on Jan 14, 2019 20:07:22 GMT -5
Nitro Chicken Sandwich
2 tablespoons ground cumin
1 tablespoon ground oriander
Mild or hot paprika to taste
4 boneless and skinless chicken breasts, trimmed, washed, patted dry
Salt and freshly ground black pepper to taste
1/2 cup lime juice, divided
2 sweet red bell peppers, washed
2 medium sweet onions, peeled, ends removed, sliced into 1/3-inch-wide rings
Olive oil
1 large loaf of crusty French or Italian bread
1/4 cup extra-strong Dijon-style mustard
4 large slices of fontina or other mild, white cheese (enough to cover sandwich)
Baby salad greens, optional
In a small bowl, combine the cumin, coriander and paprika. Place the chicken breasts in a shallow dish or pie plate. Sprinkle spice mixture over the chicken breasts to evenly coat. Season with salt and black pepper to taste. Drizzle 1/4 cup of the lime juice over the chicken breasts. Cover and marinate at least 1 hour.
Preheat grill to high. When ready, place the red peppers on the grill, cooking until the skin is blackened on all sides. Remove from grill and place in a plastic or paper bag. Seal bag and allow to cool. When cool, remove and discard blackened skin. Remove stem, core and seed the pepper. Tear the pepper into 4 large pieces lengthwise; set aside.
In a medium bowl, combine the onion rings with a few drops of the olive oil and season with salt and pepper. Place the rings on the grill, cooking until tender and slightly browned, not black. Remove from the grill and set aside.
Cut the loaf of bread in half lengthwise, like a giant sub. Scoop out the excess soft bread from the center to leave the crust with about 1/2 inch of soft center. Flatten the bread with your hands.
Remove the chicken breasts from the marinade and discard marinade. Flatten the marinated chicken to an even thickness of about 1/4 inch (wrap the chicken in plastic wrap, then pound it with a meat bat or side of a heavy cleaver or even the bottom of a small skillet).
Place the chicken on the grill, cooking until well-seared on the bottom side, about 4 minutes. Turn over and finish cooking, about 2 to 4 minutes, depending on the heat of the grill. Splash with the remaining 1/4 cup lime juice and remove from the grill onto a plate or pan; do not stack or crowd pieces, or they will continue to cook and become quite dry. Allow the chicken to cool.
To assemble, spread the mustard over both halves of the bread. On the bottom half, start with the chicken breast, trimming as necessary to allow about 1/2 inch overlapping the edge of the bread. Then layer the pepper, onions, cheese, optional greens and the top half of the bread.
Heat a large, nonstick skillet over medium high heat. Add a little olive oil or butter. Trim sandwich to fit into the skillet, probably in 4 sections. Place the sandwiches into the skillet and top with a brick wrapped in plastic wrap or another large, very heavy skillet. Cook the sandwiches until browned on the bottom and somewhat flattened, about 5 minutes. Remove the weight, turn the sandwiches over and place weight back on top. Cook until golden, an additional 4 to 5 minutes.
Remove from the skillet and allow to cool to room temperature on a cake rack to keep crisp. Once the sandwiches are cool, they may be wrapped in parchment paper, not plastic, to maintain crisp texture.
Serve sandwiches at room temperature. If they’ve been refrigerated, warm for 30 seconds or so in your microwave.
Yield: 2 large servings.
Nutrition information per serving: 546 calories, 21 grams fat (35 percent fat calories), 116 milligrams cholesterol, 1,052 milligrams sodium, 36 grams carbohydrate, 52 grams protein.
2 tablespoons ground cumin
1 tablespoon ground oriander
Mild or hot paprika to taste
4 boneless and skinless chicken breasts, trimmed, washed, patted dry
Salt and freshly ground black pepper to taste
1/2 cup lime juice, divided
2 sweet red bell peppers, washed
2 medium sweet onions, peeled, ends removed, sliced into 1/3-inch-wide rings
Olive oil
1 large loaf of crusty French or Italian bread
1/4 cup extra-strong Dijon-style mustard
4 large slices of fontina or other mild, white cheese (enough to cover sandwich)
Baby salad greens, optional
In a small bowl, combine the cumin, coriander and paprika. Place the chicken breasts in a shallow dish or pie plate. Sprinkle spice mixture over the chicken breasts to evenly coat. Season with salt and black pepper to taste. Drizzle 1/4 cup of the lime juice over the chicken breasts. Cover and marinate at least 1 hour.
Preheat grill to high. When ready, place the red peppers on the grill, cooking until the skin is blackened on all sides. Remove from grill and place in a plastic or paper bag. Seal bag and allow to cool. When cool, remove and discard blackened skin. Remove stem, core and seed the pepper. Tear the pepper into 4 large pieces lengthwise; set aside.
In a medium bowl, combine the onion rings with a few drops of the olive oil and season with salt and pepper. Place the rings on the grill, cooking until tender and slightly browned, not black. Remove from the grill and set aside.
Cut the loaf of bread in half lengthwise, like a giant sub. Scoop out the excess soft bread from the center to leave the crust with about 1/2 inch of soft center. Flatten the bread with your hands.
Remove the chicken breasts from the marinade and discard marinade. Flatten the marinated chicken to an even thickness of about 1/4 inch (wrap the chicken in plastic wrap, then pound it with a meat bat or side of a heavy cleaver or even the bottom of a small skillet).
Place the chicken on the grill, cooking until well-seared on the bottom side, about 4 minutes. Turn over and finish cooking, about 2 to 4 minutes, depending on the heat of the grill. Splash with the remaining 1/4 cup lime juice and remove from the grill onto a plate or pan; do not stack or crowd pieces, or they will continue to cook and become quite dry. Allow the chicken to cool.
To assemble, spread the mustard over both halves of the bread. On the bottom half, start with the chicken breast, trimming as necessary to allow about 1/2 inch overlapping the edge of the bread. Then layer the pepper, onions, cheese, optional greens and the top half of the bread.
Heat a large, nonstick skillet over medium high heat. Add a little olive oil or butter. Trim sandwich to fit into the skillet, probably in 4 sections. Place the sandwiches into the skillet and top with a brick wrapped in plastic wrap or another large, very heavy skillet. Cook the sandwiches until browned on the bottom and somewhat flattened, about 5 minutes. Remove the weight, turn the sandwiches over and place weight back on top. Cook until golden, an additional 4 to 5 minutes.
Remove from the skillet and allow to cool to room temperature on a cake rack to keep crisp. Once the sandwiches are cool, they may be wrapped in parchment paper, not plastic, to maintain crisp texture.
Serve sandwiches at room temperature. If they’ve been refrigerated, warm for 30 seconds or so in your microwave.
Yield: 2 large servings.
Nutrition information per serving: 546 calories, 21 grams fat (35 percent fat calories), 116 milligrams cholesterol, 1,052 milligrams sodium, 36 grams carbohydrate, 52 grams protein.