Grinders Chicken Sandwich

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Grinders Chicken Sandwich!

These spicy sandwiches are delicious, easy, and a favorite for days when I just don’t want to spend too much time in the kitchen. It’s easy to customize and whatever toppings you want. We occasionally do our grinder sandwiches with cheese or avocado to help cool them down a bit! I make mine really spicy and add extra cajun sauce, but of course, if you aren’t someone to tolerate spice, this might not be the best recipe for ya because it packs a kick.

If you try them out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.

Ingredients for Grinder Sandwiches:

  • 1 package of chicken breasts or tenders
  • olive oil
  • salt and pepper
  • cayenne pepper
  • buns
  • additional toppings (cheese, avocado, jalapenos)

Ingredients for sauce:

  • 3 tablespoons, plus ½ cup butter (separated)
  • 3 tablespoons flour
  • 1 cup chicken stalk
  • 1/4 cup hot cayenne pepper sauce (buffalo sauce)
  • 1 teaspoon Cajun seasoning

How to make Grinder Sandwiches:

  1. Preheat your oven to 350° F.
  2. First prepare a baking sheet or casserole dish with olive oil and lay out your chicken. Cover the chicken in oil, salt, pepper and a little cayenne. Pop that in the oven for 35 minutes. It may cook faster or slower depending on the thickness of cut, so keep an eye on it. The center should be cooked through.
  3. Prepare your sauce by heating a medium pan on the stove. Create a roux with the 3 tablespoons of butter and flour. Slowly add your stalk, hot cayenne pepper sauce, and Cajun seasoning. Stir and bring to a boil. It should thicken.
  4. Then remove from the heat and add the ½ cup of butter. Mixing until it’s combined.
  5. Take your chicken out of the oven and place it into the large bowl of your stand mixer. Using the paddle attachment turn your mixer on medium and shred the chicken (if you do not have a mixer, shred your chicken with a fork).
  6. Add your sauce to the bowl and mix.
  7. Assemble your sandwiches and enjoy!

Other Savory Recipes to Try:

Chicken grinders
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Chicken grinders side view

Grinders Chicken Sandwich

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Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4 sandwiches
Author: Amanda Wilens

Ingredients

Chicken
  • 1 lb chicken breasts
  • 1 Tbsp olive oil
  • 1 tsp salt and pepper
  • 1 tsp cayenne pepper
  • 4 buns
  • additional toppings cheese, avocado, jalapenos
Sauce
  • 3 Tbsp unsalted butter plus ½ cup, divided
  • 3 Tbsp all-purpose flour
  • 1 cup chicken broth
  • ¼ cup hot cayenne pepper sauce buffalo sauce
  • 1 teaspoon Cajun seasoning such as Tony Chachere's Creole Seasoning

Instructions

  • Preheat your oven to 350° F.
  • First prepare a baking sheet or casserole dish with olive oil and lay out your chicken. Cover the chicken in oil, salt, pepper and a little cayenne. Pop that in the oven for 35 minutes. It may cook faster or slower depending on the thickness of cut, so keep an eye on it. The center should be cooked through, internal temp 165º F and not pink.
  • Prepare your sauce by heating a medium pan on the stove. Create a roux with the 3 tablespoons of butter and flour. Slowly add your stalk, hot cayenne pepper sauce, and Cajun seasoning. Stir and bring to a boil. It should thicken.
  • Then remove from the heat and add the ½ cup of butter. Mixing until it’s combined.
  • Take your chicken out of the oven and place it into the large bowl of your stand mixer. Using the paddle attachment turn your mixer on medium and shred the chicken (if you do not have a mixer, shred your chicken with a fork).
  • Add your sauce to the bowl and mix.
  • Assemble your sandwiches and enjoy!

Notes

– Jackfruit: Although I haven’t tried this specific recipe with jackfruit, I love making jackfruit swaps in for shredded chicken and this would be a good one to try since the sauce is very flavorful.

Nutrition

Calories: 436kcal | Carbohydrates: 38g | Protein: 31g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 1222mg | Potassium: 487mg | Fiber: 2g | Sugar: 4g | Vitamin A: 734IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 12mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes