Cowboy Butter Sandwich

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Prep Time: 1 hour
Cook Time: 15 minutes
Servings: 2
Calories: 840kcal

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

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
  • 2 oz Potato chips
  • 2 Pickle spears
US Customary - Metric

Instructions

  • Prepare the Cowboy Butter: In a small bowl, mix the 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 the 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 the 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 chips and a pickle. Serve with iced rooibos tea.

Nutrition

Calories: 840kcal | Carbohydrates: 59g | Protein: 29g | Fat: 55g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 3498mg | Potassium: 965mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1936IU | Vitamin C: 41mg | Calcium: 138mg | Iron: 14mg

Cowboy Butter Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Servings 2
Calories 840 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

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
  • 2 oz Potato chips
  • 2 Pickle spears

Instructions
 

  • Prepare the Cowboy Butter: In a small bowl, mix the 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 the 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 the 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 chips and a pickle. Serve with iced rooibos tea.

Nutrition

Calories: 840kcalCarbohydrates: 59gProtein: 29gFat: 55gSaturated Fat: 10gPolyunsaturated Fat: 21gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 124mgSodium: 3498mgPotassium: 965mgFiber: 6gSugar: 8gVitamin A: 1936IUVitamin C: 41mgCalcium: 138mgIron: 14mg
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