Best The Cluckster Chicken Sandwich Recipes

20 Chicken Sandwiches to Make at Home image

Provided by insanelygood

Number Of Ingredients 20

Chicken Waldorf Salad Sandwich
Chicken Caprese Sandwich
Chicken Sloppy Joes
Classic Chicken Salad
Buffalo Chicken Panini
Grilled Chicken Cordon Bleu Sandwich
Monterey Chicken Sandwiches
Party-Sized Chicken Parmesan Sandwiches Recipe
Spicy Chicken Bacon Avocado Grilled Cheese Sandwich
Tequila Lime Grilled Chicken Club with Chipotle Mayo
Mango Chicken Salad Sandwich
Chicken Cheesesteak Sandwiches
Chicken Fajita Sandwiches
Pesto Chicken Sandwich on Sourdough
Air Fryer Chicken Sandwich with Sriracha Mayo
Chicken Parmesan Sliders
Vietnamese Chicken Sandwich (Bánh Mì)
Grilled Chicken Sandwiches With Cilantro Lime Mayo
Chicken Enchilada Sliders
Ranch Chicken and Swiss Sliders

Steps:

Nutrition Facts :

Vinny's Special Chicken Sandwich image

Provided by Food Network

Time 8h50m

Yield 15 servings

Number Of Ingredients 15

1/2 gallon mayonnaise
2 tablespoons paprika
1 ounce sun-dried tomatoes, chopped
1 quart vegetable oil
2 cups orange juice
6 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon ground cumin
3 to 4 boneless skinless jumbo chicken breast halves
3 medium zucchini, sliced lengthwise into about 5 slices per zucchini
5 baguettes, each cut into 3 pieces and then split open
4 medium tomatoes, preferably beefsteak, cut into round slices
1 red onion, cut into round slices

Steps:

For the chipotle sauce: Blend mayonnaise, paprika and sun-dried tomatoes in a blender.
For the marinade: Combine vegetable oil, orange juice, paprika, black pepper, salt, garlic and cumin in a container and and blend with an immersion blender until the marinade becomes slightly thickened and bright orange, about 6 minutes. Slice chicken into thin slices with a deli slicer and place in marinade. Let marinate 8 hours or up to overnight in refrigerator.
For the sandwiches: Preheat a grill for cooking at medium-high heat. Grill chicken until fully cooked, about 3 minutes per side (see Cook's Note). Grill zucchini, 1 minute per side.
Preheat a panini press on medium heat. Spread chipotle sauce on bread bottoms, then top with tomato slices, rings of onion, grilled zucchini and grilled chicken. Place sandwiches on panini press until bread is crispy, approximately 2 minutes. Repeat with remaining sandwiches. Cut in half diagonally and serve.

Chicken Aioli Sandwich image

Provided by Food Network

Time 1h4m

Yield 4 sandwiches

Number Of Ingredients 19

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.