Best Chicken Sandwiches With Chiles Cheese And Romaine Slaw Recipes

CHILI CHICKEN SANDWICHES

Chili Chicken Sandwiches image

"My husband tells me that these are a guy's type of sandwich. I love that! We serve them when we have friends come over to watch a game on TV. It's also great for a quick family dinner when you don't want to spend a lot of time in the kitchen." -Dena Peterson, LaPorte, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups cubed cooked chicken
1-1/2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chilies
3 tablespoons chopped green onions
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon chili powder
4 hard rolls
2 tablespoons minced fresh cilantro

Steps:

In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings. , Cut top fourths off of rolls; carefully hollow out bottoms, leaving 1/4-in. shells (discard removed bread or save for another use). Fill bottom portions with chicken mixture; replace tops. , Place on a baking sheet. Bake at 375° for 5-7 minutes or until golden brown. Sprinkle with cilantro.

Nutrition Facts : Calories 659 calories, Fat 40g fat (23g saturated fat), Cholesterol 170mg cholesterol, Sodium 909mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 2g fiber), Protein 40g protein.

CHEESY CHICKEN SUBS

Cheesy Chicken Subs image

I've been part of the Food Services staff at Appalachian State University for 33 years. One summer we created this flavorful sandwich that combines seasoned grilled chicken, Swiss cheese and sauteed mushrooms and onions. Thousands of students have enjoyed this wonderful sub since then. -Jane Hollar, Vilas, North Carolina

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

12 ounces boneless skinless chicken breasts, cut into strips
1 envelope Parmesan Italian or Caesar salad dressing mix
1 cup sliced fresh mushrooms
1/2 cup sliced red onion
1/4 cup olive oil
4 submarine buns, split and toasted
4 slices Swiss cheese

Steps:

Place chicken in a large bowl; sprinkle with salad dressing mix. In a large skillet, saute mushrooms and onion in oil for 3 minutes. Add chicken; saute for 6 minutes or until chicken is no longer pink., Spoon mixture onto bun bottoms; top with cheese. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Replace tops.

Nutrition Facts : Calories 709 calories, Fat 29g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1478mg sodium, Carbohydrate 72g carbohydrate (8g sugars, Fiber 4g fiber), Protein 35g protein.

CHICKEN AIOLI SANDWICH

Chicken Aioli Sandwich image

Provided by Food Network

Time 1h4m

Yield 4 sandwiches

Number Of Ingredients 19

Ingredients

1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup chopped green onions
1 teaspoon chile flakes
1/2 cup peanut oil
Four 4-ounce chicken breasts
4 focaccia rolls, or other good-quality round crusty sandwich roll
4 slices provolone
Romaine lettuce
2 tomatoes, sliced
1 red onion, sliced
Aioli, recipe follows
1/4 cup chopped basil
2 egg yolks*
Salt
Freshly ground white pepper
1 tablespoon Dijon mustard
2 cups safflower oil
1 tablespoon lemon juice

Steps:

Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
Raise the oven temperature to 450 degrees F.
Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the Aioli on the top half of the roll and place the roll on top of the sandwich.
In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.

CHICKEN SANDWICHES WITH CHILES, CHEESE AND ROMAINE SLAW

Chicken Sandwiches with Chiles, Cheese and Romaine Slaw image

Dried guajillo chiles and New Mexico chiles can be found in some supermarkets and at specialty foods stores and Latin markets.

Provided by Bon Appétit Test Kitchen

Categories Sandwich Cheese Chicken Quick & Easy High Fiber Hot Pepper Tailgating Poker/Game Night Pan-Fry Jalapeño Lettuce Bon Appétit Sandwich Theory Picnic

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

4 large dried guajillo chiles or dried New Mexico chiles, stemmed, seeded
5 tablespoons olive oil, divided
4 skinless boneless chicken breast halves
3 cups thinly sliced romaine hearts
1 cup thinly sliced red onion
1 7-ounce can pickled sliced jalapeños (jalapeños en escabèche), drained, 1/4 cup juice reserved
4 6- to 7-inch-long French baguette pieces, halved horizontally, toasted
8 ounces Cotija or feta cheese, sliced

Steps:

Place guajillo chiles in medium saucepan; add enough water to cover generously and bring to boil. Reduce heat and simmer until soft, about 15 minutes. Drain; reserve cooking liquid. Place chiles in processor; add 1/4 cup reserved cooking liquid and 4 tablespoons oil and puree until smooth. Transfer chile sauce to bowl; season with salt and pepper.
Reserve 6 tablespoons chile sauce for sandwiches. Brush remaining sauce all over chicken; sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken and cook until cooked through, 6 to 7 minutes per side. Let chicken rest 5 minutes, then slice thinly crosswise.
Mix lettuce, onion, and jalape&nitilde;os in medium bowl; add 1/4 cup reserved jalape&nitilde;o juice to slaw and toss. Spread reserved chile sauce over cut sides of bread. Top bottom halves with chicken, then cheese, then some slaw. Cover with top halves of bread and serve with remaining slaw alongside.