My Signature Chicken Sandwich Recipes

MARK'S AWESOME CHICKEN SANDWICH

Mark's Awesome Chicken Sandwich image

Provided by Food Network

Time 45m

Yield 4 or more servings

Number Of Ingredients 10

Ingredients

2 boneless chicken breasts
Salt, pepper, onion powder, garlic powder and cayenne pepper to taste
2 tablespoons olive oil
One 10-ounce box sliced mushrooms
1/2 cup Marsala wine
1 loaf Italian bread
1/2 cup grated Parmesan cheese
1/2 pound thinly sliced provolone cheese
1/2 pound thinly sliced Swiss cheese
1 jar roasted red peppers

Steps:

Season chicken strips or tenders with salt, pepper, onion powder, garlic powder and cayenne pepper to taste. Grill on a grill or in a grill pan. Heat olive oil in a skillet and saute mushrooms. Season mushrooms with the same spices as the chicken. Finish mushrooms by deglazing the pan with the Marsala wine and allow to reduce until the wine has evaporated.
Meanwhile, take a loaf of Italian bread and invert it. Cut a "V" wedge out of the bottom of the loaf and set aside. Into the hollowed out portion of the loaf, sprinkle Parmesan cheese, layer thinly sliced provolone, chicken, Swiss cheese, mushrooms and sliced jarred roasted red peppers. Repeat the layering until it is even with the top of the bread. Put wedge back in loaf and roll tightly in aluminum foil -- shiny side in.
Bake at 325 for 20 minutes. Remove and let the loaf rest a few minutes. Serve by slicing portions on a diagonal.

ALMOST-FAMOUS CHICKEN SANDWICHES

Almost-Famous Chicken Sandwiches image

The founder of Chick-fil-A, Truett Cathy, claims that he invented the chicken sandwich, and while we can't be sure he was the first person to put chicken between bread, we can give him credit for turning his own version into a cult phenomenon. People - including a few editors at Food Network Magazine - are fanatical about the chain's simple sandwich: a piece of fried chicken breast served with two pickle chips on a buttered, toasted bun. Apparently, the secret's in the seasoning, as the chefs in Food Network Kitchens discovered while re-creating the recipe. This one's for Karina Wang from Perris, CA, and all the other readers who have been begging for the recipe.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 16

Ingredients

2 skinless, boneless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground pepper
1 teaspoon paprika
Peanut oil, for frying
1 large egg
1/2 cup nonfat milk
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon malted milk powder
1 tablespoon plus 1 teaspoon confectioners' sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 tablespoon unsalted butter, softened

Steps:

Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

DIVINE SUMMERTIME CHICKEN SANDWICH

Divine Summertime Chicken Sandwich image

Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, YUMMY! Oh so good with a glass of wine or lemonade! You can also grill your chicken breasts for extra flavor.

Provided by MEEZERGIRL1

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

4 ounces cream cheese, softened
4 teaspoons dried dill weed, divided
4 tablespoons minced garlic, divided
2 tablespoons butter, softened
2 skinless, boneless chicken breast halves
1 small tomato, diced
1 leaf lettuce
4 thick slices French bread

Steps:

In a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. Set aside.
Melt about half of the butter in a skillet over medium heat. Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Remove from the pan, and set aside.
Spread the remaining butter onto one side of the slices of bread, and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 49.6 g, Cholesterol 160.1 mg, Fat 35.7 g, Fiber 2.9 g, Protein 39 g, SaturatedFat 20.9 g, Sodium 772.8 mg, Sugar 3.4 g

COPYCAT SIGNATURE SAUCE

Copycat Signature Sauce image

Copycat recipe for Chick-fil-A's® signature sauce. Store in the refrigerator in a closed container.

Provided by ERIKIM21

Time 5m

Yield 5

Number Of Ingredients 6

Ingredients

¼ cup mayonnaise
2 tablespoons honey
2 tablespoons barbecue sauce
1 tablespoon yellow mustard
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice

Steps:

Whisk mayonnaise, honey, barbecue sauce, both mustards, and lemon juice together in a bowl.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 10.3 g, Cholesterol 4.2 mg, Fat 8.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.3 g, Sodium 217.8 mg, Sugar 8.7 g

SCHLOTZSKY'S SANDWICH (COPYCAT)

Schlotzsky's Sandwich (Copycat) image

Make and share this Schlotzsky's Sandwich (Copycat) recipe from Food.com.

Provided by Pitaking

Categories Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 13

Ingredients

1 sourdough roll
1/2 ounce creamy garlic dressing
1/2 ounce parmesan cheese
2 1/2 ounces cheddar cheese
2 1/2 ounces mozzarella cheese
2 ounces honey-roasted ham
1 ounce cotto salami, slices
1 ounce genoa salami, slices
1 1/2 ounces marinated olives
1/2 ounce yellow mustard
shredded lettuce
tomatoes, slices
white onion, slices

Steps:

Spread garlic dressing over both sides of bun.
Sprinkle parmesan cheese and cheddar cheese on bottom bun. Spread mustard and mozzarella cheese on top bun.
Toast to melt cheese.
Heat meats and place on buns with ham on bottom and salamis on top.
Build with olives, tomato, lettuce and onion.

Nutrition Facts : Calories 799.7, Fat 59.4, SaturatedFat 31.2, Cholesterol 184.3, Sodium 2681.9, Carbohydrate 11.4, Fiber 1.9, Sugar 1.7, Protein 55.8

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