Smokey Chicken Sandwich

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 376kcal

Ingredients

  • Nonstick spray
  • 1.5 cups Chicken broth
  • 2 tsp Chipotle Sauce
  • 1/2 tsp Garlic powder
  • 1/2 tsp Chili powder
  • 3/4 pound Chicken breast boneless skinless
  • 8 slices Sourdough bread
  • 2 Pickles sliced into rounds
  • 2 oz Potato chips

Slaw

  • 2 cups Shredded cabbage mix
  • 2 tbsp Apple cider vinegar
  • 2 tsp Sugar
US Customary - Metric

Instructions

  • Preheat a panini style grill. Lightly grease with nonstick spray.
  • For the slaw: Mix all ingredients in a bowl. Let sit until ready to serve. Season with salt and pepper to taste before using.
  • In a pot over medium heat, add the broth, chipotle, garlic powder, chili powder, and season well with salt and pepper. Whisk until combined. Add the chicken and cover with a lid. Bring to a simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
  • Remove the chicken, using 2 forks pull the chicken apart to shred. Return the chicken to the pot and continue to simmer to absorb more flavor for a few minutes. Adjust the seasoning with salt and pepper to taste. Reserve the liquid for dipping.
  • Place the shredded chicken on the bread, spread 1 to 2 teaspoons of the cooking liquid over, and top with slaw. Cook the sandwich on the panini grill until both sides are golden brown.
  • Cut in half and serve with a side of the sauce, pickles and chips.

Nutrition

Calories: 376kcal | Carbohydrates: 46g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1302mg | Potassium: 887mg | Fiber: 4g | Sugar: 11g | Vitamin A: 299IU | Vitamin C: 24mg | Calcium: 123mg | Iron: 3mg

Smokey Chicken Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 376 kcal

Ingredients
 
 

  • Nonstick spray
  • 1.5 cups Chicken broth
  • 2 tsp Chipotle Sauce
  • 1/2 tsp Garlic powder
  • 1/2 tsp Chili powder
  • 3/4 pound Chicken breast boneless skinless
  • 8 slices Sourdough bread
  • 2 Pickles sliced into rounds
  • 2 oz Potato chips

Slaw

  • 2 cups Shredded cabbage mix
  • 2 tbsp Apple cider vinegar
  • 2 tsp Sugar

Instructions
 

  • Preheat a panini style grill. Lightly grease with nonstick spray.
  • For the slaw: Mix all ingredients in a bowl. Let sit until ready to serve. Season with salt and pepper to taste before using.
  • In a pot over medium heat, add the broth, chipotle, garlic powder, chili powder, and season well with salt and pepper. Whisk until combined. Add the chicken and cover with a lid. Bring to a simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
  • Remove the chicken, using 2 forks pull the chicken apart to shred. Return the chicken to the pot and continue to simmer to absorb more flavor for a few minutes. Adjust the seasoning with salt and pepper to taste. Reserve the liquid for dipping.
  • Place the shredded chicken on the bread, spread 1 to 2 teaspoons of the cooking liquid over, and top with slaw. Cook the sandwich on the panini grill until both sides are golden brown.
  • Cut in half and serve with a side of the sauce, pickles and chips.

Nutrition

Calories: 376kcalCarbohydrates: 46gProtein: 26gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 1302mgPotassium: 887mgFiber: 4gSugar: 11gVitamin A: 299IUVitamin C: 24mgCalcium: 123mgIron: 3mg
Tried this recipe?Let us know how it was!