Cowboy Butter Sandwich

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Prep Time: 1 hour
Cook Time: 15 minutes
Servings: 2
Calories: 783kcal

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
  • Black pepper
  • 4 TBSP Mayonnaise

For the Chicken

  • 8 oz Boneless chicken thighs

Rooibos Iced Tea

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

Cucumber Salad

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

For Serving

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

Instructions

  • 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 until fully combined to make the cowboy butter. Reserve a few tablespoons for spreading on the rolls later.
  • Coat the chicken thighs with 1½ TBSP of the cowboy butter per serving. Cover and refrigerate for at least 1 hour or up to overnight to marinate.
  • Preheat your air fryer to 400°F (204°C) or your oven to 400°F (204°C). Place the marinated chicken thighs in the air fryer basket or on a baking sheet. Cook until the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let rest slightly before slicing.
  • Bring the water to a boil in a saucepan. Remove from heat and steep the rooibos tea bags for 10 minutes. Remove the bags and stir in honey or sugar to taste. Let the tea cool to room temperature, then refrigerate until chilled. Serve over ice.
  • In a container with a lid, combine the cucumber, cabbage mix, dill, salt, red pepper flakes, rice wine vinegar, and soy sauce. Seal and shake well until evenly coated. Set aside.
  • Lightly toast the sub rolls until golden brown. Spread the reserved cowboy butter on the inside of each roll.
  • Slice the cooked chicken into strips. Layer the chicken on the toasted rolls, then top with a scoop of cucumber salad. Close the sandwiches and cut each in half.
  • Serve with carrot sticks, hummus, and iced rooibos tea.

Nutrition

Calories: 783kcal | Carbohydrates: 57g | Protein: 32g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 2844mg | Potassium: 874mg | Fiber: 10g | Sugar: 10g | Vitamin A: 12229IU | Vitamin C: 34mg | Calcium: 137mg | Iron: 15mg

Cowboy Butter Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Servings 2
Calories 783 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
  • Black pepper
  • 4 TBSP Mayonnaise

For the Chicken

  • 8 oz Boneless chicken thighs

Rooibos Iced Tea

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

Cucumber Salad

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

For Serving

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

Instructions
 

  • 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 until fully combined to make the cowboy butter. Reserve a few tablespoons for spreading on the rolls later.
  • Coat the chicken thighs with 1½ TBSP of the cowboy butter per serving. Cover and refrigerate for at least 1 hour or up to overnight to marinate.
  • Preheat your air fryer to 400°F (204°C) or your oven to 400°F (204°C). Place the marinated chicken thighs in the air fryer basket or on a baking sheet. Cook until the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let rest slightly before slicing.
  • Bring the water to a boil in a saucepan. Remove from heat and steep the rooibos tea bags for 10 minutes. Remove the bags and stir in honey or sugar to taste. Let the tea cool to room temperature, then refrigerate until chilled. Serve over ice.
  • In a container with a lid, combine the cucumber, cabbage mix, dill, salt, red pepper flakes, rice wine vinegar, and soy sauce. Seal and shake well until evenly coated. Set aside.
  • Lightly toast the sub rolls until golden brown. Spread the reserved cowboy butter on the inside of each roll.
  • Slice the cooked chicken into strips. Layer the chicken on the toasted rolls, then top with a scoop of cucumber salad. Close the sandwiches and cut each in half.
  • Serve with carrot sticks, hummus, and iced rooibos tea.

Nutrition

Calories: 783kcalCarbohydrates: 57gProtein: 32gFat: 49gSaturated Fat: 9gPolyunsaturated Fat: 19gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 123mgSodium: 2844mgPotassium: 874mgFiber: 10gSugar: 10gVitamin A: 12229IUVitamin C: 34mgCalcium: 137mgIron: 15mg
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