Cowboy Butter Sandwich

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Prep Time: 1 hour
Cook Time: 15 minutes
Servings: 2
Calories: 837kcal

Ingredients

For the Cowboy Butter

  • 1 TBSP Garlic minced
  • 1 TBSP Fresh parsley chopped
  • 1 TBSP Fresh chives chopped
  • 1 TBSP Fresh thyme chopped
  • ½ Lemon squeezed
  • 1 tsp Dijon mustard
  • 1 tsp Paprika
  • 1 tsp Worcestershire sauce
  • 1 tsp Red pepper flakes
  • Salt to taste
  • Black pepper to taste
  • 4 TBSP Mayonnaise

For the Chicken

  • 8 oz Boneless chicken thighs

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags or 1 tsp of loose rooibos tea per bag
  • 1-2 TBSP Honey or sugar, adjust to taste
  • Ice cubes for serving

Cucumber Salad

  • 1 cup Cucumber thinly sliced
  • ¼ cup Shredded cabbage mix
  • 1 Jalapeño pepper thinly sliced
  • ½ TBSP Fresh dill
  • ½ TBSP Salt
  • 1 TBSP Fresh parsley chopped
  • ½ tsp Red pepper flakes
  • ½ TBSP Red wine vinegar
  • ½ TBSP Reduced-sodium soy sauce
  • ½ TBSP Mayonnaise

For the Sandwich

  • 2 Sub rolls
  • 1 cup Carrots peeled and cut into 3 inch-long sticks (or baby carrots)
  • ¼ cup Ranch dressing
US Customary - Metric

Instructions

  • Prepare the Cowboy Butter: In a small bowl, mix garlic, parsley, chives, thyme, lemon juice, Dijon mustard, paprika, Worcestershire sauce, red pepper flakes, salt, black pepper, and mayonnaise. Set aside some for spreading on the bread.
  • Marinate the Chicken: Coat the chicken thighs with 1.5 TBSP of cowboy butter per serving. Cover and refrigerate for at least 1 hour or up to overnight.
  • Make the Iced Rooibos Tea: Boil the water, then remove from heat. Steep the rooibos tea bags for 10 minutes. Sweeten to taste with honey or sugar. Refrigerate until cool.
  • Cook the Chicken: Preheat the air fryer to 385°F (196°C) or oven to 400°F (204°C). Place the marinated chicken thighs in the air fryer basket (or on a baking sheet for the oven). Cook until the internal temperature reaches 165°F (74°C).
  • Prepare the Cucumber Salad: In a container, combine cucumber, cabbage, jalapeño, dill, salt, parsley, red pepper flakes, red wine vinegar, soy sauce, and mayonnaise. Shake well to coat the vegetables. Set aside.
  • Assemble the Sandwich: Toast the sub rolls until golden brown. Spread the reserved cowboy butter inside each roll. Slice the cooked chicken thighs into strips and layer them inside the roll. Top with a generous portion of cucumber salad. Close the sandwich and cut in half.
  • Serve: Plate the sandwich with a side of carrots and ranch dressing. Serve with iced rooibos tea.

Nutrition

Calories: 837kcal | Carbohydrates: 50g | Protein: 28g | Fat: 59g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 3138mg | Potassium: 776mg | Fiber: 6g | Sugar: 12g | Vitamin A: 12520IU | Vitamin C: 38mg | Calcium: 126mg | Iron: 14mg

Cowboy Butter Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Servings 2
Calories 837 kcal

Ingredients
 
 

For the Cowboy Butter

  • 1 TBSP Garlic minced
  • 1 TBSP Fresh parsley chopped
  • 1 TBSP Fresh chives chopped
  • 1 TBSP Fresh thyme chopped
  • ½ Lemon squeezed
  • 1 tsp Dijon mustard
  • 1 tsp Paprika
  • 1 tsp Worcestershire sauce
  • 1 tsp Red pepper flakes
  • Salt to taste
  • Black pepper to taste
  • 4 TBSP Mayonnaise

For the Chicken

  • 8 oz Boneless chicken thighs

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags or 1 tsp of loose rooibos tea per bag
  • 1-2 TBSP Honey or sugar, adjust to taste
  • Ice cubes for serving

Cucumber Salad

  • 1 cup Cucumber thinly sliced
  • ¼ cup Shredded cabbage mix
  • 1 Jalapeño pepper thinly sliced
  • ½ TBSP Fresh dill
  • ½ TBSP Salt
  • 1 TBSP Fresh parsley chopped
  • ½ tsp Red pepper flakes
  • ½ TBSP Red wine vinegar
  • ½ TBSP Reduced-sodium soy sauce
  • ½ TBSP Mayonnaise

For the Sandwich

  • 2 Sub rolls
  • 1 cup Carrots peeled and cut into 3 inch-long sticks (or baby carrots)
  • ¼ cup Ranch dressing

Instructions
 

  • Prepare the Cowboy Butter: In a small bowl, mix garlic, parsley, chives, thyme, lemon juice, Dijon mustard, paprika, Worcestershire sauce, red pepper flakes, salt, black pepper, and mayonnaise. Set aside some for spreading on the bread.
  • Marinate the Chicken: Coat the chicken thighs with 1.5 TBSP of cowboy butter per serving. Cover and refrigerate for at least 1 hour or up to overnight.
  • Make the Iced Rooibos Tea: Boil the water, then remove from heat. Steep the rooibos tea bags for 10 minutes. Sweeten to taste with honey or sugar. Refrigerate until cool.
  • Cook the Chicken: Preheat the air fryer to 385°F (196°C) or oven to 400°F (204°C). Place the marinated chicken thighs in the air fryer basket (or on a baking sheet for the oven). Cook until the internal temperature reaches 165°F (74°C).
  • Prepare the Cucumber Salad: In a container, combine cucumber, cabbage, jalapeño, dill, salt, parsley, red pepper flakes, red wine vinegar, soy sauce, and mayonnaise. Shake well to coat the vegetables. Set aside.
  • Assemble the Sandwich: Toast the sub rolls until golden brown. Spread the reserved cowboy butter inside each roll. Slice the cooked chicken thighs into strips and layer them inside the roll. Top with a generous portion of cucumber salad. Close the sandwich and cut in half.
  • Serve: Plate the sandwich with a side of carrots and ranch dressing. Serve with iced rooibos tea.

Nutrition

Calories: 837kcalCarbohydrates: 50gProtein: 28gFat: 59gSaturated Fat: 11gPolyunsaturated Fat: 26gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 132mgSodium: 3138mgPotassium: 776mgFiber: 6gSugar: 12gVitamin A: 12520IUVitamin C: 38mgCalcium: 126mgIron: 14mg
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