Grill Interrupted

                                                               

This sandwich was inspired by a recipe I saw Guy Fieri cook up once on Food Network. It’s really a great example of how far we’ve come with grilled foods. This is almost the anti-burger ‘n dogs you grew up with but it is incredibly good eats.

                                      

The flavours and textures work so well together, it’s truly a thing of beauty. The crunch of the cabbage and red onion – the punch of flavour from the tequila marinated chicken and fried red pepper, the smooth, creamy mayo accent. This sandwich will floor ’em.

                                                   

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Margarita Chicken Sandwich

Adapted from Food Network

Serves: 4

Ingredients:

2 jalapenos, halved, seeded & thinly sliced
3 tablespoons fresh cilantro leaves
4 tablespoons tequila
1 tablespoon garlic, minced
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
2 limes, juiced
2 teaspoons salt, divided
4 boneless skinless chicken breasts, pounded to flatten
4 roasted sweet red bell peppers, drained & sliced to flatten
1 cup all-purpose flour
1/2 teaspoon garlic powder
1 cups canola oil
4 Kaiser rolls
4 tablespoons mayonnaise
1/4 green cabbage, thinly sliced
1/4 red onion, thinly sliced

Preparation:

1. In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Place the chicken breasts in a large resealable bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.
2. In a small mixing bowl add flour, remaining 1 teaspoon salt and the garlic powder. In a small skillet heat the canola oil over Medium-High heat. Dredge peppers in flour mixture and fry until crispy. When done drain on paper towels.
3. Heat grill to High. Remove chicken from marinade, and add chicken to the grill.
4. Cook chicken thoroughly on both sides, flipping once, about 15-20 minutes total. Remove from heat and cover. Let sit for 5 minutes then slice thin.
5. Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack with the cabbage, onion, chicken breast and fried roasted peppers.

Filed under: Recipe on July 6th, 2010