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

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

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.

RobertStJohn.com