Grilled Chicken Sandwiches with Horsey Sauce

July 8, 2016

Seriously delicious & one of my favorite sandwiches that I actually get cravings for! Try this recipe & you'll see what I mean.

Serves: 2

Ingredients

For Horsey Sauce:

1/4 cup mayonnaise (Smart Balance light mayo is a good choice)

1 Tblsp ketchup

1 Tblsp Boar's Head Pub Style Horseradish sauce

1 tsp spicy brown mustard

Fresh ground black pepper, 5 pepper mill turns

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For Sandwiches:

1/3 cup Italian dressing or vinaigrette

1 Tblsp pesto (either homemade or store bought)

1/2 to 2/3 lb chicken tenders (you'll need 3 tenders per sandwich)

1 large red onion

1 large Portobello mushroom

Extra-virgin olive oil (EVOO)

Kosher or sea salt

Fresh ground black pepper, to taste

1/4 Tblsp butter

Cobblestone toasted onion rolls (see Tip# 1)

1/2 cup shredded Cheddar cheese, divided (or experiment with other types of cheeses)

Directions

1 Horsey Sauce Ingredients.

2 Add all the Horsey Sauce ingredients to a 1 cup glass bowl & stir till completely combined. Cover & refrigerate.

3 In a zip-top plastic bag, combine dressing & pesto. Add tenders & mix around till all the tenders are well coated. Get all the air out of the bag, seal it up & refrigerate for 4 to 5 hours.

4 Remove both the Horsey Sauce & chicken tenders from the frig & set aside. Line a large baking sheet with foil & grease with a little EVOO.

5 Cut 2 - 1/2" thick slices from the onion. With the side of a spoon; ream out the gills & stem from the Portobello, then cut into 6 evenly sized slices.

6 Place on the baking sheet & liberally brush with EVOO. Season onions with salt & pepper. Season mushrooms only with pepper.

7 Broil 4" from heat, with oven door slightly ajar, about 2 to 3 minutes each side. Remove mushrooms to a plate, break up onion layers & contnue broiling, just a minute or so, till onions are caramelized. Place mushrooms back on baking sheet, so they'll stay warm while you cook the chicken. Set aside.

8 Put onion rolls on serving plates & smear a thin layer of Horsey Sauce on bottoms of rolls.

9 In a 10' cast iron pan; heat butter & 1 tsp EVOO on med heat till very hot, approx 2 to 3 min. Add tenders, cover & cook 2 to 3 min each side till done... temperature should be 165°.