Spicy Chicken Guacamole Sandwich or Sliders
Whether you make an epic spicy chicken guacamole sandwich or sliders for a crowd, this combination of spicy chicken covered with hot melted pepper jack cheese, crunchy red onion and smooth, cool guacamole is hard to beat.
The recipe is written for the sliders. I have faith in you that you can make the sandwich on your own on your favorite kind of bread. One note though: to make sure the lettuce stayed cold, I put the chicken I needed for the sandwich on a broiling pan, topped it with pepper jack cheese and broiled until the cheese was melted. Then, I used a spatula to transfer the hot chicken and cheese on top of the cold lettuce on the sandwich.
The recipe is written for the sliders. I have faith in you that you can make the sandwich on your own on your favorite kind of bread. One note though: to make sure the lettuce stayed cold, I put the chicken I needed for the sandwich on a broiling pan, topped it with pepper jack cheese and broiled until the cheese was melted. Then, I used a spatula to transfer the hot chicken and cheese on top of the cold lettuce on the sandwich.
Servings 12 sliders
Ingredients
For the Chicken
- 4 boneless , skinless chicken breast halves (or two whole boneless, skinless chicken breasts)
- 1 cup buttermilk
- ¾ small container Sabra Farmer's Ranch Greek Yogurt Dip
- ½ teaspoon kosher salt
- several grindings black pepper
- your favorite hot sauce
- ¼ cup water
For the Sliders
- 1 package of 12 small dinner rolls sold together in a cardboard tray
- 2-3 Tablespoons of mayonnaise
- several shakes of your favorite hot sauce
- about 3/4 of the chicken breast , sliced (save the remainder for an Epic Sandwich)
- sliced pepper jack cheese
- red onion , sliced thinly
- ½ container Sabra Guacamole (Classic or Spicy)
Instructions
For the Chicken
- In a large measuring cup, stir together the buttermilk, Sabra Greek Yogurt Dip, hot sauce, salt and pepper. Transfer to a gallon-sized zip top bag.
- Add the pieces of chicken breast, carefully press out all the air and refrigerate for 2 hours.
- When ready to cook, preheat a large skillet over medium-high heat. Once the skillet is hot, add 2 tablespoons olive oil or neutral vegetable oil.
- Let excess marinade drain off of each piece of chicken before placing in the pan to sear (2-3 minutes). Turn chicken to sear the other side, an additional 2-3 minutes.
- Shake a bit more hot sauce onto each breast and add the water to the pan. Turn the heat down to medium-low, cover the pan and simmer until chicken reaches an internal temperature of 165F, about 7 minutes.
- Slice the chicken into fairly thin slices and keep warm.
To Assemble the Sandwich
- Cut the tray of rolls in half horizontally. On the bottom half, spread a very thin coat of mayonnaise followed by a few shakes of hot sauce.
- Layer on as much of the chicken as will fit (you will probably have enough left over for an epic sandwich).
- Layer on slices of pepper jack cheese and then place under the broiler for 4-5 minutes or until the cheese is melted and draped over the chicken pieces like Dali's clocks. You don't want the cheese super runny, so be careful.
- Layer on some thinly sliced red onion.
- Spread about 1/4" layer of Sabra Guacamole on the top half of the bread and place it on the sandwich.
- Slice between all the individual rolls to cut individual sliders and pile on a plate.