Best Butterfly Shaped Chicken Sandwiches Recipes

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BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC



Butterflied Chicken with Thyme, Lemon and Garlic image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 8

1/2 cup canola oil
2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
2 tablespoons grated lemon zest
1 tablespoon chopped onion
Pinch crushed red pepper flakes
1 (3-pound) whole chicken, butterflied
Salt and freshly ground black pepper

Steps:

  • Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
  • Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
  • Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.

PRETTY BUTTERFLY SANDWICH



Pretty Butterfly Sandwich image

Make and share this Pretty Butterfly Sandwich recipe from Food.com.

Provided by Wildflour

Categories     Breads

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 3

5 Rhodes frozen rolls, texas, thawed but still cold
1 tablespoon melted butter
1 egg, beaten

Steps:

  • Cut 1 roll in half. Shape one piece into a short 5-inch rope for the body. Place on a baking sheet sprayed with non-stick cooking spray. Save remaining half.
  • For large back wings, shape 2 rolls into large teardrop shapes. Place beside lower half of body. Cut 1 roll in half and form 2 smaller teardrops for front wings. Place beside upper body.
  • With remaining 1 and ½ roll, form 2 flat tear drop shapes, 2 flat circles, 2 flat triangles, 1 thin small rope and 2 small balls. Arrange shapes on wings. Bend rope into a "V" and place above head. Press balls into head for eyes.
  • Brush with melted butter, cover with plastic wrap, and let rise about 45 minutes or til doubled.
  • Brush with 1 egg beaten with 1 Tbl. water.
  • Bake at 350° for about 20 minutes or til golden. Let cool and slice horizontally. Fill with you favorite sandwich fillings. Tuna or chicken salad, or lunchmeats and cheeses!
  • *I didn't think the shapes/decorations on the wings worked out all that well. Next time I think I'll make small ropes and shape/roll them into palmier shapes to decorate the wings, so you might want to try that, too. But it still came out nice! My mom LOVED it! :).

Nutrition Facts : Calories 87.7, Fat 8.2, SaturatedFat 4.4, Cholesterol 121, Sodium 75.9, Carbohydrate 0.2, Sugar 0.2, Protein 3.2

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