Baja Chicken and Slaw Sandwiches

Posted by Vanessa in Cooking, August 22, 2011

By no means am I the Sandwich Queen, but every once in a while I love a well-executed one for dinner.  (Did you guys watch The Next Food Network Star?  I was thrilled when Jeff, aka The Sandwich King, won and then equally disappointed to find out his show airs on Sunday mornings when, barring one of our kiddos being sick, we are never home.  I can’t understood why they run new shows every Sunday morning…seriously, Food Network, not cool.)  But anyways, back to the matter at hand.  I loved this sandwich. The grilled chicken is elevated to another level with this slightly spicy, crunchy slaw with a cool, creamy sauce and who, tell me who, doesn’t like a little Hawaiian bread.  That stuff rocks.  This is one sandwich I wouldn’t mind having again and again.

And as to why I’ve been all but absent from the blogosphere this summer, I briefly mentioned it before, but I’ve been cooking up something sweet as can be, and she’s finally here with us.

Our new baby girl joined our family earlier this month and we couldn’t be more thrilled.  And we’ve been very, very busy showering her with love and teaching how to give “gentle” kisses and hugs.  As you can imagine, with two toddlers and a newborn, blogging hasn’t exactly been easy to find time for of late, but I’m hoping to be able to get back into it soon.  I sure haven’t stopped trying new recipes, to that I’m afraid I’m forever addicted, but actually getting pictures of these recipes, and getting them online with recipes seems a bit daunting right now.  But stick with me, I do think I’ll come around.

So until next time, here’s a delicious sandwich perfect for a summer evening meal.  Enjoy!

Baja Chicken and Slaw Sandwiches

recipe slightly adapted from Taste of Home, August and September 2011
Details
  • Prep Time: 30 minutes.
  • Cook Time: 10 minutes.
  • Ready in 40 Minutes.
  • Makes: 4 Servings
Ingredients
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon grated lime zest
  • 2-1/4 teaspoon lime juice, divided
  • 1 cup coleslaw mix
  • 1 tablespoon finely chopped sweet onion
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons finely chopped seeded jalapeno pepper
  • 1 teaspoon sugar
  • 2 boneless skinless chicken breast halves, sliced widthwise through the middle to make 4 skinny pieces
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 4 Hawaiian sweet rolls, split
  • 4 lettuce leaves
  • 4 slices tomato
Directions
  • In a small bowl, combine the sour cream, lime zest and 1/4 teaspoon lime juice. In a medium bowl, combine the coleslaw, onion, cilantro, jalapeno, 2 teaspoons lime juice and sugar. Cover both and chill until ready to serve.
  • Season chicken with cumin, chili powder, salt and pepper. Grill chicken over medium heat for 4 to 7 minutes on each side, or until cooked through.
  • Grill rolls, cut side down, for 30-60 seconds or until toasted. Serve chicken on rolls with lettuce, tomato, sauce and slaw.

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