Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Big Easy Chicken 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

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more