With our son’s football season in full gear now, weeknight dinners have to be quick and easy. But that doesn’t mean we have to settle for bland or boring. Here is one of the simple dishes I grilled after one of our practices this week.
Grilled Creole Chicken Sandwiches
2 chicken breasts, boneless, skinless
1 tsp Creole seasoning (I used Tony Chachere’s)
8 thin slices white cheddar cheese
1 Tbsp olive oil
1-2 Tbsp balsamic vinegar
1 red onion, sliced
¼ cup mayonnaise
1 Tbsp roasted red pepper, finely diced
4 thin slices tomato
Butterfly each of the breasts by slicing them almost all the way through lengthwise and then open them like a book. Cover with plastic wrap and pound to an even thickness.
Season both sides with Creole seasoning.
Preheat a skillet over medium (350f) heat on a grill. When preheated add the olive oil and sliced onion. Cook slowly for 30 minutes, tossing them occasionally.
Meanwhile mix the mayonnaise and red pepper and set aside.
When the onions are softened, sprinkle with balsamic vinegar and toss to coat. Move the pan to indirect heat and increase the grill temperature to medium-hot (400f). Place chicken on the grill and cook for 4 minutes.
|Burner on left on low, the two on right are on medium high.|
Flip the chicken and top with slices of white cheddar cheese. Cook for 4 minutes or until the chicken hits an internal temp of 160f. (It is hard to get a good internal temp on meat this thin without a Thermapen.)
Add the onions.
Place on ciabatta rolls brushed with the red pepper mayo and top with tomato slices.
These sandwiches are deceptively big. The chicken patty looks unassuming because it is so thin but it will fill you up. Sometimes we split each breast in half for two smaller sandwiches.