Cowboy Butter Sandwich

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Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 840kcal

Ingredients

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags (or 2 tsp Loose rooibos tea)
  • 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
  • ½ tsp Red pepper flakes
  • ½ TBSP Red wine vinegar
  • ½ TBSP Reduced-sodium soy sauce

For the Cowboy Butter

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

For the Chicken

  • 8 oz Boneless chicken thighs

For the Sandwich and Sides

  • 2 Sub rolls
  • 1 cup Carrots peeled and cut into sticks (or baby carrots)
  • ½ cup Hummus
US Customary - Metric

Instructions

  • Prep all fresh ingredients as listed above (mincing, chopping, slicing, etc.).
  • Make the Iced Rooibos Tea: Bring the water to a boil, then remove from heat. Add rooibos tea bags (or loose tea in an infuser) and steep for 10 minutes. Remove the tea bags or strain the tea, then stir in honey or sugar to taste. Chill in the refrigerator until ready to serve.
  • Prepare the Cucumber Salad: combine all the ingredients in a bowl. Set aside to marinate.
  • Prepare the Cowboy Butter: In a bowl, mix together all the ingredients. Set half aside for later use.
  • Marinate the Chicken: Season the chicken with salt and pepper. Coat the chicken thighs with half of the cowboy butter.
  • Cook the Chicken: Preheat the air fryer to 400°F (204°C) or the oven to 400°F (204°C). Place the marinated chicken thighs in the air fryer basket or on a baking sheet. Cook for about 15 minutes, or until the internal temperature reaches 165°F (74°C).
  • Assemble the Sandwich: Toast the sub rolls until golden brown. Spread the reserved cowboy butter on the inside of each roll. Slice the cooked chicken thighs into strips and place inside the rolls. Top with a generous spoonful of cucumber salad. Close the sandwiches and cut them in half.
  • Serve with carrot sticks and hummus, and iced rooibos tea.

Nutrition

Calories: 840kcal | Carbohydrates: 73g | Protein: 32g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 2915mg | Potassium: 836mg | Fiber: 9g | Sugar: 27g | Vitamin A: 11891IU | Vitamin C: 29mg | Calcium: 119mg | Iron: 14mg

Cowboy Butter Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Servings 2
Calories 840 kcal

Ingredients
 
 

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags (or 2 tsp Loose rooibos tea)
  • 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
  • ½ tsp Red pepper flakes
  • ½ TBSP Red wine vinegar
  • ½ TBSP Reduced-sodium soy sauce

For the Cowboy Butter

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

For the Chicken

  • 8 oz Boneless chicken thighs

For the Sandwich and Sides

  • 2 Sub rolls
  • 1 cup Carrots peeled and cut into sticks (or baby carrots)
  • ½ cup Hummus

Instructions
 

  • Prep all fresh ingredients as listed above (mincing, chopping, slicing, etc.).
  • Make the Iced Rooibos Tea: Bring the water to a boil, then remove from heat. Add rooibos tea bags (or loose tea in an infuser) and steep for 10 minutes. Remove the tea bags or strain the tea, then stir in honey or sugar to taste. Chill in the refrigerator until ready to serve.
  • Prepare the Cucumber Salad: combine all the ingredients in a bowl. Set aside to marinate.
  • Prepare the Cowboy Butter: In a bowl, mix together all the ingredients. Set half aside for later use.
  • Marinate the Chicken: Season the chicken with salt and pepper. Coat the chicken thighs with half of the cowboy butter.
  • Cook the Chicken: Preheat the air fryer to 400°F (204°C) or the oven to 400°F (204°C). Place the marinated chicken thighs in the air fryer basket or on a baking sheet. Cook for about 15 minutes, or until the internal temperature reaches 165°F (74°C).
  • Assemble the Sandwich: Toast the sub rolls until golden brown. Spread the reserved cowboy butter on the inside of each roll. Slice the cooked chicken thighs into strips and place inside the rolls. Top with a generous spoonful of cucumber salad. Close the sandwiches and cut them in half.
  • Serve with carrot sticks and hummus, and iced rooibos tea.

Nutrition

Calories: 840kcalCarbohydrates: 73gProtein: 32gFat: 49gSaturated Fat: 9gPolyunsaturated Fat: 19gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 123mgSodium: 2915mgPotassium: 836mgFiber: 9gSugar: 27gVitamin A: 11891IUVitamin C: 29mgCalcium: 119mgIron: 14mg
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