Spicy Chicken Sandwiches with Rosemary

  • Yield 8 servings


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



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