Gluten Free Chicken Habanero Sandwich
Prep time
Cook time
Total time
Gluten Free Chicken Habanero Sandwich
Author: J. Withington
Recipe type: Main
Serves: 4
Ingredients
- 2 chicken breast, skinless and boneless; thinly sliced
- 1 cup Sweet Baby Ray's Barbecue Sauce - gluten free
- 1/3 cup Robert Rothschild Farm (Roasted Pineapple and Habanero Sauce) gluten free
- few slices of pineapple
- few sliced of swizz cheese
- 2 tablespoon vegetable oil
- Udi's Gluten Free Classic Hot Dog Buns
- 1 stick butter
- 1 jalapeno pepper
Instructions
- Roast the jalapeno for 15 minutes then thinly sliced.
- In a medium bowl, combine the barbecue sauce and the habanero sauce.
- Place the chicken in a medium bowl and use about half of the barbecue sauce to cover the chicken. Gently mix the chicken and the sauce together.
- Preheat a cast iron skillet to medium high heat. Stirfry the chicken for few minutes until done. Transfer to a plate and set aside. Clean the skillet and heat to medium low heat. Add 2 tablespoons of butter and place the buns pressing them gently. Cook for 1 to 2 minutes until they start to brown. Do not overcooked. Add more butter as needed. Flip the buns, top with a slice of swizz cheese, chicken, slices of jalapeno and a slice of pineapple. Place other bun on top to make a sandwich. Press the sandwich gently. Continue cooking until the cheese has melted. You can flip it and cook more if you want to. Serve with the remaining sauce and pineapple. Delicious!
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-chicken-habanero-sandwich/