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Spicy Grilled Chicken Club With Honey-Sriracha Mayonnaise

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“My spin on especially good sandwich from Busy Mommy's blog. The cornmeal coated and fried jalapenos lend an additional layer of flavor and crunch.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 grilled chicken breasts (tons of marinades and rubs on food.com or pre-packaged)
  • 4 French baguettes or 4 buns
  • 4 cheese, montery jack, swiss, etc. (your choice)
  • 4 bacon, slices
  • 1 cup fresh greens (such as romaine, spinach, etc.)
  • 1 avocado, sliced
  • For the fried jalapenos
  • 2 -3 jalapenos, cut into rings (keep some seeds)
  • 14 cup cornmeal
  • 1 egg
  • For the honey-sriracha mayonnaise
  • 3 tablespoons real mayonnaise
  • 2 tablespoons honey
  • 2 teaspoons sriracha chili-garlic sauce (to taste)

Directions

  1. Mix together the ingredients for the sweet and spicy mayonnaise; refrigerate until ready to use.
  2. Grill the chicken breasts.
  3. Place the 1/4 cup cornmeal in one small bowl. In another bowl, whisk the egg. Slice the jalapenos and set aside. Pan fry the bacon strips until crisp and set aside on a paper towel. Dunk each jalapeno ring into the egg, followed by the cornmeal and fry in the bacon fat on both sides until golden brown; set aside.
  4. Toast the baguettes or buns. Put a layer of greens on the bottom bun, followed by the chicken breast. Top with one bacon piece and the cheese. Next, place a few slices of avocado and 2-3 fried jalapeno rings. Spread the honey-sriracha mayonnaise on the inside of the top bun and place on sandwich.

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