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Monday, March 31, 2014

Chicken Spiedie Sandwiches


Leesh and I both love this recipe! At our house, we've had these sandwiches twice in the last week. I told my husband last night that these sandwiches are on my top 5 list of favorite dinner foods. So with that being said, they are definitely something you need to try! I kind of consider them a summery food for some reason, but they really could be enjoyed all year long.  

I love these sandwiches for so many reasons....the flavor, the ease, and they just scream "yum" to me when I eat them!  The chicken is marinated in bite size pieces in a lemony herb marinade.  You set aside a little of the marinade to mix in with some mayo and red wine vinegar for the sandwich spread/sauce. The sauce is what sets these sandwiches a part for your regular sandwich.  The sweet zing of the lemon and the tang of the vinegar coupled with the herbs and slight flavor punch from the red pepper flakes is perfect and satisfying on a fresh bun with perfectly cooked chicken.  {Side note: I make French Bread Rolls and Subs in bulk and put them in my freezer, they thaw on the counter in a hour or so or if I forget I defrost them in the microwave. I love having them on hand for sandwiches in general.}

I guess the reason these are called "spiedie" sandwiches is because of the original method of cooking the chicken. The chicken was to be marinated and put on metal skewers and cooked over a charcoal pit.  Now there are several ways you can cook this meat and still get a great flavor.   I've cooked them on the grill on skewers, and I've also broiled the chicken pieces in the oven and simply baked it. All the results have been satisfying. I prefer the oven cook method because I don't feel like skewering chicken on skewers and then grilling...call me lazy, but sometimes I just am. It's really not that much more work, but I'm all about simplifying everything I can.

The last time we made them I drained the marinade and baked them on a silicone baking liner. They meat was so tender and juicy. It was simply perfect! I really hate over cooked dry chicken, and was so glad this turned out so good.  I just use my meat thermometer and make sure they reach 165 degrees. 

Serve these sandwiches hot for the most desired result. And enjoy! You'll be back for seconds...


Chicken Spiedie Sandwiches

**Note: I generally follow the recipe. But this is such a tasty combo that if I’m in a real rush, I usually have chicken in bite sized pieces frozen in a quart size bag and then I’ll just sprinkle and splash all the ingredients [without measuring, I know I’m a rebel]  into the bag to marinate.  It has always turned out fine.  And for the sauce if I do this method, I just get some mayo and with the same idea, splash in some red wine vinegar, lemon juice and a dash or two of all the seasonings.  


Printable Version


Ingredients:


½ cup olive oil
2 garlic cloves, minced/chopped fine
½ tablespoon basil
½ teaspoon oregano
2 teaspoons grated zest and 1 tablespoon juice from one lemon (if you don’t have a fresh lemon, you can skip the zest and use bottled lemon juice)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
1-2 pounds boneless, skinless chicken cut into bite size pieces
6 6-inch sub rolls or sandwich buns


Directions:


  1. Combine oil, garlic, basil, oregano, lemon zest, lemon juice, salt, pepper, and red pepper flakes in a medium sized mixing bowl.
  2. Transfer 1-2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauce can be refrigerated, covered for 2 days.
  3. Cut chicken into bite-size pieces, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 12 hours.
  4. There are a few ways to cook this.  
    Grilling Method:
Thread chicken onto skewers. If you are using wood, soak them in water for 15-20 minutes before using on an outdoor grill to avoid burning. Grill chicken until browned and cooked through, 10 to 15 minutes, turning once or twice. Or use an indoor grill pan for similar results.
Oven-Broiled Method:
Turn oven to broil on high.  Place chicken on broiler pan in oven and bake 5-7 minutes or until chicken is cooked through. Keep a close on in it so it doesn’t burn.
Oven-Baked Method:
Line a baking sheet with a silicone baking liner or foil for easy clean up. Arrange chicken so it’s spread out and not touching if you can.  Bake at 400 for about 15 minutes. Check chicken and bake longer if needed. Make sure it reaches 165 degrees F.  


If you want you can toast the buns/rolls.  Place cooked chicken on rolls and drizzle with sandwich sauce or spread the sauce on the top and bottom of the roll.

Recipe Source: Mel's Kitchen Cafe, with a few adaptations.

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