Spicy Chicken Sandwiches with Rosemary

  • Yield: 8 servings


4-- raw skinless boneless chicken breasts (approximately 2.5 pounds)
8-- mini French loaves
2large red bell peppers sliced
2tablespoons olive oil
1cup olive oil
1/3cup red wine vinegar
2tablespoons sugar
3tablespoons fresh chopped rosemary
2tablespoons chopped jalapeno pepper (seeds removed)
1 1/2teaspoons salt
Spice Rub;
2teaspoons salt
2teaspoons cardamom
1teaspoon sweet smoked paprika
1teaspoon coriander
1/2teaspoon chili powder
1/4teaspoon white pepper
1/4teaspoon cayenne pepper


Combine 1 cup olive oil, red wine vinegar, sugar, rosemary, jalapeno, and 1 tsp salt in blender. Blend on high for 1 minute. Butterfly chicken breasts. In a small bowl, combine 2 tsp salt, cardamom, paprika, coriander, chili powder, white pepper, and cayenne pepper. Rub on both sides of chicken breast. Place a medium skillet over medium low heat add 2 tbsp olive oil. Cook one chicken breast at a time for approximately 3 minutes on each side (or until cooked). Add more olive oil to pan if needed. Warm French loaves in oven at 250 degrees for 5 minutes. Cut the chicken breast and French loaves in half. Drizzle dressing on each half of French bread loaf. Place half a chicken breast on bottom half of each loaf. Top with slices of red bell pepper and another drizzle of dressing. Place on the top half of the French loaf. Serves 8.