Best Caribbean Style Chicken Sandwich Recipes
CARIBBEAN-STYLE CHICKEN SANDWICH
I had a craving for a favorite dish from a restaurant, so I decided to see if I could imitate it at home. Jerk seasoning recommendations for marinating will vary - so check your recipe or bottle to see how long in advance you'll need to prepare the chicken. I use a homemade one that marinates overnight.
Provided by Starrynews
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Apply the jerk rub to the chicken, leaving enough time to marinate as stated by the recipe or bottle you are using.
- When ready to prepare dish, combine the garlic, mayonnaise, and cayenne pepper, and mix well.
- Add the diced roasted red pepper and pulse through a blender or food processor.
- Prepare a pan with nonstick cook spray and cook the chicken over medium heat, flipping it occasionally until it is cooked through.
- Split and toast the wheat buns.
- Spread red pepper mixture over one half and place the cheese slice on the other.
- Top the cheese with the hot chicken, add the roasted peppers, placing a mixture of both kinds on each sandwich, and top with the remaining bun half.
- Enjoy as is, or you can give it a quick 20-30 seconds in the microwave to heat up the roasted peppers, as well.
Nutrition Facts : Calories 380.3, Fat 13.6, SaturatedFat 6.3, Cholesterol 101.3, Sodium 390.2, Carbohydrate 26.4, Fiber 2.7, Sugar 4.3, Protein 37.7
CUBAN CHICKEN SANDWICH
I'm fortunate to live in an area where I can buy fresh Cuban bread from Cuban bakeries. The loaf typically is about 36 inches long, which makes four big sandwiches. Cuban bread has a palmetto leaf placed on top center prior to baking to keep moisture in. The texture is crispy on the outside and very light on the inside.
Provided by lutzflcat
Categories World Cuisine Recipes Latin American Caribbean
Time 2h25m
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
- Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
- Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
- Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.
Nutrition Facts : Calories 660.6 calories, Carbohydrate 64.4 g, Cholesterol 123 mg, Fat 19.4 g, Fiber 4.6 g, Protein 54.1 g, SaturatedFat 7.4 g, Sodium 1456.8 mg, Sugar 3 g
CARIBBEAN JERK CHICKEN SANDWICHES
This sandwich really brings out a fresh and refreshing flavor. Sweet potatoe fries really makes a nice side to go with this. And a margarita or pina colada of course!! I can't take the credit for this sandwich as a friend made this for a national contest and it is excellent!!
Provided by Niteflyer
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Stir in peppers and onion. Cook 5-6 minutes stirring frequently until softened. Stir in chicken, lime juice and jerk seasoning until combined. In a small bowl stir together the cream cheese and pineapple preserves until combined. Spead cream cheese mixture on the inside of both halves of the sandwich thin roll. Place greens and avacado on bottom half, then add chicken-pepper mixture and toll with sandwich thin top.
Nutrition Facts : Calories 412.1, Fat 11.9, SaturatedFat 3.7, Cholesterol 70.3, Sodium 424.9, Carbohydrate 45.8, Fiber 3.4, Sugar 10.1, Protein 29.9
CARIBBEAN GRILLED CHICKEN SANDWICH (OR SALAD)
I saw this sandwich on a menu at a restaurant, and wrote down the description. After some research I came up with this. I am convinced the restaurant sandwich couldn't have been better! Its an amazing dish! We left off the bun and placed all the ingredients on a plate, salad style.I know it would be out of this world on a hawaiian bun, but we can't have bread..( sigh) It also listed swiss cheese as an ingredient, and altho we didn't use it, I did post it as part of the recipe.Time does not include marinating time, nor the time to cube the mango.
Provided by Lou6566
Categories Lunch/Snacks
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix together the ingredients for the marinade. Place chicken pieces in it and refrigerate for 4 hours, being sure it is covered with marinade.
- Mix together the ingredients for the mango mayo, and place in refrigerator.
- when chicken has finished marinading, grill it,and the pineapple slices til they are both perfect.
- For sandwich:
- place Chicken on bun, cover with swiss cheese, and top with pineapple slice, tomato slices, lettuce, onion slices, and top with mango mayo.
- for salad:.
- place lettuce, tomato slices, and onion slices on plate. Add chicken, and top with the cheese, then the pineapple slice. Dollop the mango mayo over all.
Nutrition Facts : Calories 738.7, Fat 45.4, SaturatedFat 12.5, Cholesterol 126.2, Sodium 369.7, Carbohydrate 45.1, Fiber 5.6, Sugar 27.9, Protein 41.5
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