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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. 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:
1. Make the marinade by preparing and mixing all the ingredients in a bowl large enough for the tenders and the marinade.
2. Pound the chicken into 3/8 in thick medallions between plastic wrap. Trim tenders to fit the buns.
3. Light the mesquite charcoal briquettes. Marinate the breasts for 30 minutes while the mesquite charcoal briquettes are lighting.
4. 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).
5. Place the Pepper Jack slices on the breasts and melt on the grill (about 30 seconds).
6. 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.
7. Accompany the sandwich with shoestring potatoes or matchstick french fries.
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