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Spicy Chicken Sandwich Recipe

Name: T-BONE PRIME STEAKHOUSEs Spicy Chicken Sandwich Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 1 tbs olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper; 2 tbs hot sauce (for basting); 1 cup hot sauce (like Frank's RedHot); 4 tbs unsalted butter; 1 tsp honey; 1 tsp apple cider vinegar; 1 tsp Worcestershire sauce; 0.25 tsp cayenne pepper; 0.25 tsp salt; 2 pieces brioche rolls; 2 slices American cheese slices; 1 piece ripe tomato; 2 tbs butter (for toasting rolls); 2 tbs mayonnaise; 2 leaves lettuce (optional); 0.25 tsp salt; 0.125 tsp black pepper

Inspired by T-BONE PRIME STEAKHOUSE

Time40m

Serves2

Grilled chicken with buffalo sauce, American cheese, and tomato on a brioche roll

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Ingredients

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For the grilled chicken

2 pieces boneless skinless chicken breasts

1 tbs olive oil

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp black pepper

2 tbs hot sauce (for basting)

Buffalo sauce

1 cup hot sauce (like Frank's RedHot)

4 tbs Unsalted butter

1 tsp Honey

1 tsp Apple cider vinegar

1 tsp Original Worcestershire Sauce

1/4 tsp Cayenne pepper

1/4 tsp Celtic sea salt

Sandwich assembly

2 pieces brioche rolls

2 slices American cheese slices

1 piece ripe tomato

2 tbs butter (for toasting rolls)

2 tbs Mayonnaise

2 leaves lettuce (optional)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

For the grilled chicken

Prep chicken

If the breasts are thick, butterfly them or pound to an even 3/4-inch thickness. Pat dry with paper towels.

In a small bowl combine 1 tbs olive oil, garlic powder, smoked paprika, 1 tsp kosher salt, 1 tsp black pepper and 2 tbs hot sauce. Rub mixture evenly over both sides of the chicken breasts and let rest 10 minutes at room temperature (or refrigerate up to 30 minutes).

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush the grill grates or pan with a little oil to prevent sticking.

Grill the chicken 4-6 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) and the outside is nicely charred. During the last minute of cooking, baste with the 2 tbs hot sauce reserved for basting. Remove from heat and let rest 5 minutes, then slice to fit rolls.

Buffalo sauce

In a small saucepan over low heat, melt 4 tbs butter. Add 1 cup hot sauce, 1 tsp honey, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1/4 tsp cayenne and 1/4 tsp salt. Whisk until combined and warm, then remove from heat.

Taste and adjust: add more honey for sweetness, more cayenne for heat, or a pinch more salt if needed. Keep warm until ready to assemble.

Optional: reserve 2 tbs of this finished sauce to toss with sliced grilled chicken if you want extra coating.

Sandwich assembly

Slice the brioche rolls in half. Spread 1 tbs butter on each cut side of the rolls. Toast buttered sides in a skillet over medium heat 1-2 minutes until golden brown.

While toasting, slice the tomato into 1/4-inch slices. Season tomato with 1/4 tsp salt and 1/8 tsp black pepper.

On the bottom half of each toasted roll spread 1 tbs mayonnaise. Place a lettuce leaf if using.

If you reserved sauce to toss: place sliced chicken in a bowl, pour reserved 2 tbs buffalo sauce over it and toss to coat. Otherwise, brush some of the warmed buffalo sauce onto the grilled chicken slices.

Place a portion of the sauced grilled chicken on each roll bottom (divide evenly between two sandwiches). Top each with one slice of American cheese while chicken is still hot so the cheese melts slightly.

Add 2-3 tomato slices on top of the cheese. Spoon an additional 1-2 tbs buffalo sauce over the tomato if you like it extra spicy.

Close sandwiches with the top brioche halves and press gently. Serve immediately with extra buffalo sauce on the side.