Biltmore Sandwich
"Houston’s in Coral Gables, FL (now gone) had a Biltmore Chicken Sandwich. It was a grilled, spicy-marinated, chicken breast with melted monterey jack cheese. Served on a toasted bun with arugula, red onion, tomato and honey mustard dressing. Here’s how to make my version."
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
4 Sandwiches
- Serves:
- 4
ingredients
- 1 tablespoon fresh tarragon
- 1⁄2 cup Chardonnay wine
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon kosher salt
- 4 slices monterey jack pepper cheese (with jalapeno)
- 4 chicken tenders
- 4 leaves arugula or 4 leaves lettuce
- 4 slices beefsteak tomatoes
- 4 slices red onions
- 4 ciabatta rolls, toasted
- honey mustard dressing
directions
- Make the marinade by preparing and mixing all the ingredients in a bowl large enough for the tenders and the marinade.
- Pound the chicken into 3/8 in thick medallions between plastic wrap. Trim tenders to fit the buns.
- Light the mesquite charcoal briquettes. Marinate the breasts for 30 minutes while the mesquite charcoal briquettes are lighting.
- Toast the buns while the breasts grill. Grill the breasts on both sides until almost done, making diagonal sear marks in a diamond pattern (about two to three minutes on each side).
- Place the Pepper Jack slices on the breasts and melt on the grill (about 30 seconds).
- Serve the breasts on the toasted buns with a leaf of arugula (or leaf lettuce), slice of red onion, slice of tomato and honey mustard dressing on the side.
- Accompany the sandwich with shoestring potatoes or matchstick french fries.
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RECIPE SUBMITTED BY
Architect
Enjoy cooking, golf
Compiled and wrote a collection of recipes for friends and family called The Bachelor Architect's Cookbook with the recipes following the format and organization of Constructuion Specifications.
