Jack and Jerk Boucané Sandwich
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
4 sandwiches
- Serves:
- 4
ingredients
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 2 teaspoons lime peel, freshly grated
- 1 small onion, peeled and quartered
- 2 teaspoons paprika
- 2 fresh jalapeno peppers, halved and seeded
- 2 teaspoons vegetable oil
- 1 1⁄2 teaspoons garlic salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon ground allspice
- 4 ciabatta rolls
- 4 chicken tenders
- 4 slices monterey jack cheese
- 4 leaves leaf lettuce
- 4 slices red onions
- 4 slices beefsteak tomatoes
- honey mustard dressing
directions
- Start the charcoal grill with mesquite briquettes. Pound the chicken tenderloins between plastic wrap into 3/8 in thick medallions. Trim to fit ciabatta rolls.
- Combine honey, lemon juice and lemon peel in food processor or blender. Blend well. Add onion, jalapeños, paprika, oil, garlic salt, cinnamon, pep-per and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of chicken medallions.
- Add addition mesquite chips to charcoal for smoke.
- Grill chicken on both sides and toast ciabatta rolls over mesquite charcoal until chicken is almost cooked through.
- Place and melt Jack cheese over breasts on grill (about 15-30 seconds).
- Place chicken breasts on toasted ciabatta bun with, red onion slice, beefsteak tomato slice, leaf lettuce leaf and honey mustard dressing.
- Serve with matchstick french fries or shoestring potatoes.
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RECIPE SUBMITTED BY
Architect
Enjoy cooking, golf
Compiled and wrote a collection of recipes for friends and family called The Bachelor Architect's Cookbook with the recipes following the format and organization of Constructuion Specifications.