Sweet & Tangy Chicken Sandwiches

Name: Sweet & Tangy Chicken Sandwiches
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1/2 cup Asian chili sauce (Sriracha); 1/4 cup apple jelly or 1/4 cup hot pepper jelly; 2 tablespoons vinegar; 2 teaspoons Dijon mustard or 2 teaspoons coarse grain mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon chili powder; 1 1/2 lbs chicken breast halves, skinless and boneless; olive oil or cooking oil; salt & fresh ground pepper; 8 French rolls or 8 hoagie rolls, halved lengthwise and toasted; 8 slices mozzarella cheese, provolone cheese, Swiss cheese, white cheddar cheese or 8 slices monterey jack cheese; 6 ounces thinly sliced cooked ham or 6 ounces prosciutto; thinly sliced tomatoes

Submitted by gailanng

"What's not to like? See 2 cooking methods below. Wrap each sandwich in foil. If you like, chill in the refrigerator up to 24 hours. Tote wrapped sandwiches and any remaining sauce in an insulated cooler with ice packs"

Download

Ready In:: 40mins
Ingredients:: 13
Serves:: 8

ingredients

¹⁄₂ cup Asian chili sauce (Sriracha)
¹⁄₄ cup apple jelly or 1/4 cup hot pepper jelly
2 tablespoons vinegar
2 teaspoons Dijon mustard or 2 teaspoons coarse grain mustard
1 teaspoon Worcestershire sauce
¹⁄₄ teaspoon chili powder
1 ¹⁄₂ lbs chicken breast halves, skinless and boneless
olive oil or cooking oil
salt & fresh ground pepper
8 French rolls or 8 hoagie rolls, halved lengthwise and toasted
8 slices mozzarella cheese, provolone cheese, Swiss cheese, white cheddar cheese or 8 slices monterey jack cheese
16 6 ounces thinly sliced cooked ham or 6 ounces prosciutto
thinly sliced tomatoes

directions

For sauce: In small saucepan, heat and stir Sriracha and jelly over medium heat untill jelly melts. Stir in vinegar, mustard, Worcestershire sauce, and chili powder; remove from heat; set aside.
Lightly pound chicken breast halves between 2 pieces of plastic wrap to about 1/4-inch thickness. Brush both sides of chicken with oil; sprinkle with salt and black pepper.
To cook the chicken by direct grill method: Grill chicken on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or till no pink remains, turning once. Cut chicken into bite size strips.
To broil the chicken: Arrange the chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 6 to 8 minutes or until no pink remains, turning once. Cut chicken into bite size strips.
To assemble, lightly spread the toasted roll or bun halves with the warm sauce. Add chicken, cheese slice, bacon, and tomato slices. Top with roll or bun tops.
To serve, if you like, place wrapped sandwiches on a grill rack over medium heat, turning occasionally till heated through. Serve with any remaining sauce.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

View Full Profile