Printed from Jenn's Food Journey, adapted from Jeff Mauro, The Food Network
- Serves 2 -
2 boneless, skinless chicken breasts, cut into 2-3 strips each
1/2 cup buttermilk
3 Tablespoons Frank's hot sauce
1 Tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon granulated sugar
For the Cajun mayo -
1/4 cup mayonnaise
2 Tablespoons Frank's hot sauce
1 teaspoon lemon juice
1 teaspoon blackening seasoning
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
For the sandwich -
2-3 Hoagie or Steak Rolls
4 slices jalapeno cheese
Mix together the buttermilk, 3 Tablespoons hot sauce, honey, cumin and sugar until well combined. Place the chicken in a resealable bag and pour the marinade over it. Seal and place in refrigerator for at least 2 hours or up to overnight.
To make the mayo, simply mix all ingredients together in a small bowl until well combined. Cover and refrigerate until ready to use. Can be made up to 4 days in advance.
Preheat grill to 375 degrees F. Remove chicken from bag and discard marinade. Place chicken over direct heat and grill each strip 3-4 minutes per side or until chicken reaches an internal temperature of 165 degrees F. Remove and allow to cool for 3-5 minutes before serving. Toast the rolls/buns while you wait - place a layer of cheese on the bun as soon as it comes off the grill. Top with chicken, lettuce, tomato and/or cucumber. Slather the mayo on the top bun and serve. Enjoy!