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

Rooibos Iced 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

For the 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 sticks or baby carrots
  • ¼ cup Ranch dressing

Instructions

  • Prepare the Cowboy Butter: In a small bowl, combine garlic, parsley, chives, thyme, lemon juice, Dijon mustard, paprika, Worcestershire sauce, red pepper flakes, salt, pepper, and mayonnaise. Mix well until fully combined. Reserve some cowboy butter for spreading on the sandwich rolls.
  • Marinate the Chicken: Coat the chicken thighs with 1½ TBSP of the cowboy butter per serving. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
  • Cook the Chicken Thighs: Preheat your air fryer to 385°F (196°C) or your oven to 400°F (172°C). Place the marinated chicken thighs in the air fryer basket or on a baking sheet if using the oven. Cook until the internal temperature of the chicken reaches 165°F (74°C) to ensure food safety.
  • Prepare the Rooibos Iced Tea: Bring water to a boil and remove it from heat. Steep the tea bags or loose tea for 10 minutes. Sweeten with honey or sugar to taste. Refrigerate until cool. Serve over ice.
  • Prepare the Cucumber Salad: In a container, combine cucumber, cabbage, jalapeño, dill, salt, parsley, red pepper flakes, red wine vinegar, soy sauce, and mayonnaise. Mix or shake well to coat the vegetables evenly. Set aside.
  • Assemble the Sandwich: Toast the sub rolls until golden brown. Spread the reserved cowboy butter inside the rolls. Slice the cooked chicken thighs into strips and layer them on the rolls. Add a generous portion of the cucumber salad on top. Close the sandwiches and cut them in half.
  • Serve: Plate the sandwiches with carrots and ranch and rooibos iced 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
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

Rooibos Iced 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

For the 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 sticks or baby carrots
  • ¼ cup Ranch dressing

Instructions
 

  • Prepare the Cowboy Butter: In a small bowl, combine garlic, parsley, chives, thyme, lemon juice, Dijon mustard, paprika, Worcestershire sauce, red pepper flakes, salt, pepper, and mayonnaise. Mix well until fully combined. Reserve some cowboy butter for spreading on the sandwich rolls.
  • Marinate the Chicken: Coat the chicken thighs with 1½ TBSP of the cowboy butter per serving. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
  • Cook the Chicken Thighs: Preheat your air fryer to 385°F (196°C) or your oven to 400°F (172°C). Place the marinated chicken thighs in the air fryer basket or on a baking sheet if using the oven. Cook until the internal temperature of the chicken reaches 165°F (74°C) to ensure food safety.
  • Prepare the Rooibos Iced Tea: Bring water to a boil and remove it from heat. Steep the tea bags or loose tea for 10 minutes. Sweeten with honey or sugar to taste. Refrigerate until cool. Serve over ice.
  • Prepare the Cucumber Salad: In a container, combine cucumber, cabbage, jalapeño, dill, salt, parsley, red pepper flakes, red wine vinegar, soy sauce, and mayonnaise. Mix or shake well to coat the vegetables evenly. Set aside.
  • Assemble the Sandwich: Toast the sub rolls until golden brown. Spread the reserved cowboy butter inside the rolls. Slice the cooked chicken thighs into strips and layer them on the rolls. Add a generous portion of the cucumber salad on top. Close the sandwiches and cut them in half.
  • Serve: Plate the sandwiches with carrots and ranch and rooibos iced 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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