Big Easy Chicken Sandwiches

Burgers and Sandwiches

Ingredients

6 5-6 ounce chicken breasts, boneless, skinless

1/2 cup no-stick grilling marinade for poultry (page xxx)

2 tsp poultry seasoning

2 Tbl unsalted butter

3 cups sliced mushrooms

1 tsp salt

1 tsp fresh ground black pepper

6 1-ounce slices cheddar cheese

6 1-ounce slices Monterey jack cheese

1 recipe caramelized onions, hot (page xxx)

10-12 fresh tomato slices

6 Hamburger Buns

1/4 cup Unsalted Butter, melted

Instructions

Using a pastry brush, coat the chicken breast with the marinade. Refrigerate for 30 minutes. Sprinkle the breast with the poultry seasoning. Grill the chicken on direct high heat for 10-12 minutes, turning once during the grilling process.

While chicken is cooking: Heat butter in a medium sauté pan over high heat. Add mushrooms, salt, and pepper and sauté 6-7 minutes, stirring occasionally. Drain excess liquid.

Once the chicken has finished grilling, leave on the grill and rop each chicken breast with one slice of each of the cheeses. Divide onions and mushrooms evenly among the chicken breasts and place atop the cheese. Close the grill lid and cook until the cheese has melted.

Brush the hamburger buns with melted butted and toast on the grill over medium direct heat for 2-3 minutes.

Place the chicken on the hamburger buns, top with the fresh tomato slices and serve.

Yield: 6 sandwiches

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com