Tuesday, December 7, 2010

Caribbean Chicken Sandwich

From the grilled chicken with the jerk marinade, the following day we made a ciabatta sandwich. I altered the marinade a bit and made a sauce of sorts. We shredded the chicken and sauteed it with the following sauce:

1/2 cup olive oil
1/2 cup orange juice
1/4 cup red wine vinegar
1 tbsp dried thyme
1 tbsp cinnamon
1 tbsp nutmeg
1 tsp cloves
2 tsp ground allspice
2 tbsp brown sugar
3 cloves garlic
1 tbsp fresh gingerroot
3 scallions
1/2 small onion, chopped
2 jalapenos, seeded, coarsely chopped
2 tbsp of paprika
salt and pepper to taste

For the sandwich fixins:

1 cup shredded gruyere cheese
1 cup roasted red peppers
1 cup coleslaw

Blend the above ingredients together in a blender until smooth. Shred the leftover chicken from previous night. We ended up shredding two large chicken breast and two thighs and had enough for a 1/2 of a loaf of ciabatta bread. In a pan, add a 1tbsp of olive oil. Add the shredded chicken and heat. Pour the marinade over it and cook until the liquid is pretty much evaporated. Preheat the oven to 415. Heat the bread until brown or toasted. About 3 minutes before you pull it out, add the cheese to one side or both, your choice and put back in the oven and keep in there till cheese is melted. Pull the bread out and build your sandwich. Add the coleslaw, the chicken and the roasted red peppers.

This was sooo yummy!

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