Snack: BBQ Chicken & Cheddar Snackwiches
Source of Recipe
chef Marlin Kaplan, Cleveland, Ohio
List of Ingredients
1/4 cup sundried tomato-flavored or plain mayonnaise 1/4 cup grated Parmesan cheese
8 slices hearty Italian bread, cut into 1/2-inch slices (bread slices are about 3-1/2 by 5-1/2 inches)
2 leftover boneless grilled chicken breasts or 8 ounces ready prepared grilled chicken, sliced
1/2 medium red onion, sliced
6 ounces grated sharp or extra-sharp white Cheddar cheese
4 cooked bacon slices
6 tablespoons honey-based barbecue sauce Recipe
Preheat a covered grill (such as a George Foreman grill) or nonstick skillet for 5 minutes. Spray with nonstick cooking spray.
Combine mayonnaise and grated Parmesan in small bowl. Arrange bread slices on cutting board and spread about 1 tablespoon of Parmesan-mayo mixture on four of the bread slices. Top each with several slices of chicken, onion, Cheddar cheese and one bacon slice. Spread remaining slices of bread with 1-1/2 tablespoons of barbecue sauce. Assemble sandwiches.
Cook sandwiches two at a time in covered grill, about 6 minutes or until bread is golden and cheese is melted. Remove from grill and cut into quarters. Serve with additional barbecue sauce, if desired.
Note: If you do not have a covered grill, cook sandwiches in a nonstick skillet until lightly browned, about 3 minutes per side.
Makes 16 snack-sized sandwiches or four large sandwiches
Serving size: four snack-sized sandwiches or one large sandwich.
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