I have a MASSIVE appetite for sandwiches. In fact, I could completely identify with Joey and his fascination with sandwiches on “Friends.” Do you recall the Friends episode where Ross panicked because his meal was stolen? A Moistmaker? I do. And this site will undoubtedly have a Moistmaker recipe by Thanksgiving. You believe I’m kidding… I’m not.
I do, in fact, enjoy sandwiches. I believe my fixation with bread is just due to the fact that you can’t really make a decent sandwich without it. Therefore, perhaps my underlying passion is with carbohydrates. While perusing my new Food Network Magazine a few days ago, I came across this specific dish. Since this was a family meal and the recipe asks for Tequila, I did have to make a small modification. This quick and simple supper was a hit with everyone; it was flavorful and also rather nutritious.
The beautiful thing about this recipe is that you can adjust it to your preferences by adding or removing components. For instance, I just left the jalapenos and red onions off of the pouch for my daughters because they won’t eat those. The sky is the limit here, however The Hubs and I opted to add some avocado the next time.
Try this the next time you need a fast lunch or dinner! Enjoy!
Source: bulletperiperi.co.uk/product/peri-peri-chicken-hoggies/
Chicken hoggies with spicy chicken
4 sandwiches are produced. Ingredients:
Olive oil, 1/4 cup
Julienned red onion in 1/2 cup
1 jalapeño pepper, minced
Julienned half a cup of roasted red bell pepper
1 shredded rotisserie chicken with the skin removed.
1 fresh garlic clove, minced very coarsely.
2 tablespoons freshly chopped cilantro
Cream cheese, 4 ounces
a cup and a quarter of grated mozzarella cheese
1/8 cup lime juice, fresh
Topping: 1/4 cup diced Roma tomatoes
Pepper and salt to taste
4 warmed sourdough rolls
Oven should be heated to 250 degrees. Prepare a sheet pan with a sizable foil pocket. The pocket should be around 8 by 10 inches in size. To make a tray out of the doubled foil, fold up the edges, then make a second tray that is the same size to serve as the pouch’s “cover.” The liquid must not leak out of the tray or bag.
Prepare all of your ingredients: grate the cheese, slice the onions, peppers, garlic, and cilantro, and shred the chicken. Drizzle olive oil on the tray before setting it on the baking dish. Layer the chicken, salt, pepper, garlic, cilantro, cheeses, lime juice, red onion, jalapeño, roasted red peppers, in that sequence, on the bottom of the pouch.
To make a sealed pouch, place the “lid” on top of the bag and fold the sides together. For 20 minutes, bake (or grill). Slice the pouch open, then generously spoon the chicken stuff into the bread. Add more mozzarella, diced roma tomatoes, and extra cilantro on top.
Enjoy a warm serving!
