Cilantro Grilled Chicken Sandwich

Original Blog Post https://greedygirlcooks.blogspot.com/2020/11/cilantro-grilled-chicken-sandwich.html

Ingredients

2 skinless, boneless chicken breast butterflied

1 teaspoon salt

1 teaspoon sugar

½ teaspoon cayenne pepper

1 teaspoon smoked paprika

1 teaspoon cumin ground

1 teaspoon Coriander ground

Cilantro oil

1 bunch cilantro stems

¼ cup oil

Sweet Cilantro garlic mayo

¼ cup mayo

1 glove garlic shredded

1 tablespoon freshly chopped cilantro leaves

1 teaspoon honey

¼ teaspoon black pepper

Texas toast

2 slices brioche or other thick bread

2 tablespoon garlic butter

2 teaspoon parmesan cheese

1 teaspoon oil

additions

½ cup shredded Smoked white cheddar

½ cup shredded romaine lettuce

¼ cup cilantro leaves

Instructions

For the chicken

• Wash pat dry and butterfly the chicken breasts

• season with salt sugar, cayenne pepper, smoked paprika, and cumin set aside to marinate for at least an hour, overnight best

• Blend cilantro and oil, pour over marinated chicken and set aside to come to room temperature before grilling

• in a bowl mix the mayo, garlic, cilantro honey, and black pepper set aside in the refrigerator

• Heat the grill to smoking hot, grill the chicken apx 3-4 minutes per side, remove from the grill and set aside to rest

For Texas Toast

• In another bowl, mix the garlic butter, oil, and parmesan cheese

• preheat oven to 375 and heat up the sheet pan

• butter the bread with the garlic butter parmesan mixture, place on the hot sheet pan and put in the oven to bake for 5 minutes

• after 5 minutes, flip the bread so the toasted side faces up, add cheese to both slices and return to the oven for another 5 minutes for the bread to toast and the cheese to melt

To assemble to sandwich

• assemble by first placing chicken onto a slice of toast, then cilantro mayo, and the fresh cilantro sala. finish with the cheesy Texas toast

Greedy tips:

• To butterfly the chicken breast, you need a sharp knife. Lay the chicken breast flat on the cutting board. Using one hand, hold the chicken breast firm against the cutting board and slide the blade halfway through, stopping just before cutting it in half. Open the chicken breast flat, the two halves should still be connected. You can also pound out the chicken breast, but I prefer a butterflied chicken breast to a breast pounded thin.

• For the best garlic herb butter recipe, click here. If you don't have garlic butter use regular butter with a little fresh garlic shredded into it.