Grilled Cajun Chicken Sandwich
4
skinless, boneless medium chicken breast halves, about 12 ounces total
olive oil or cooking oil
1/2 to 1 teaspoon Cajun seasoning
4 ounces Monterey Jack cheese with peppers
2 to 4 tablespoons Thousand Island salad dressing
few dashes bottled hot pepper sauce
roasted or fresh red sweet pepper strips
lettuce leaves
4 kaiser or whole wheat buns, split and toasted
Rinse chicken; pat dry. Place each breast, boned side up, between 2 pieces of
plastic wrap. Working from center to edges, pound lightly with the flat side of
a mallet until chicken is just less than 1/2 inch thick. Brush with oil;
sprinkle with cajun seasoning. Grill or broil as directed.
Spread buns with Thousand Island salad dressing mixed with a
few dashes bottled hot pepper sauce. Top with roasted or fresh red sweet pepper
strips, lettuce and bun tops.
Makes 4 servings.
To cook by direct grill method: Arrange chicken on a grill rack. Grill,
uncovered, directly over medium coals for 12 to 15 minutes or until no pink
remains, turning once. Add cheese the last 2 minutes of grilling.
To broil: Arrange the chicken on an unheated broiler pan. Broil 4 to 5 inches
from heat for 8 to 10 minutes or until no pink remains, turning once. Add cheese
the last minute of cooking.
