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Cowboy Butter Sandwich

Prep Time 1 hour
Cook Time 15 minutes
Servings 2
Calories 869kcal

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
  • 8 oz Boneless chicken thighs

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags or 1 tsp of loose rooibos tea per bag needed
  • 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
  • 1/2 TBSP Salt
  • 1 TBSP Fresh parsley chopped
  • ½ tsp Red pepper flakes
  • 1/2 TBSP Red wine vinegar
  • 1/2 TBSP Reduced-sodium soy sauce
  • 1/2 TBSP Mayonnaise

For the Sandwich

  • 2 Sub rolls
  • 1 cup Carrots peeled and cut into sticks or use baby carrots
  • 1/4 cup Ranch dressing
US Customary - Metric

Instructions

  • Prepare the Cowboy Butter: In a small bowl, combine the garlic, parsley, chives, thyme, lemon juice, Dijon mustard, paprika, Worcestershire sauce, chili flakes, salt, pepper, and light mayonnaise. Mix well until fully combined. Set aside some cowboy butter for spreading on the bread.
  • Marinate the Chicken: Coat the chicken thighs with 1.5 TBSP of the cowboy butter per serving. Cover and let it marinate in the refrigerator for at least 1 hour or up to overnight.
  • Boil the water and remove from the heat. Steep the tea for 10 minutes. Sweeten to taste. Then refrigerate until cool.
  • Cook the Chicken Thighs: Preheat your air fryer to 385°F (196°C) (or oven to 400F / 172C. Place the marinated chicken thighs in the air fryer basket (or on a baking sheet if using the oven. Cook until the internal temperature reaches 160°F (71°C).
  • Prepare the Cucumber Salad: In a container, combine the cucumber, cabbage, jalapeño, dill, pink Himalayan salt, parsley, chili flakes, red wine vinegar, soy sauce, and light mayonnaise. Shake well to combine and coat the vegetables in the dressing. Set aside.
  • Assemble the Sandwich: Toast the roll until golden brown. Spread the reserved cowboy butter inside the roll. Once the chicken thighs are cooked, slice them into strips and layer them on the roll. Add a generous portion of the cucumber salad on top of the chicken. Close the sandwich and cut in half.
  • Serve with carrots and ranch and rooibos iced tea.

Nutrition

Calories: 869kcal | Carbohydrates: 59g | Protein: 28g | Fat: 59g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 3138mg | Potassium: 781mg | Fiber: 6g | Sugar: 20g | Vitamin A: 12520IU | Vitamin C: 38mg | Calcium: 127mg | Iron: 14mg