Grilled Chicken Sandwiches with Feta and Muhammara

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by Wisconsin cheese

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Summer is unofficially upon us here in Wisconsin and across the country and we’re constantly on the hunt for new and unique grilling recipes. This new grilled chicken sandwich recipe by Molly of My Name is Yeh is a perfect solution. Molly uses muhammara – a middle-eastern-inspired hot pepper spread you can make at home – to add a bit of heat, and fresh spinach leaves for a fresh crunch.

The grilled chicken, muhammara and spinach is topped with Wisconsin feta – a fresh cheese cured in brine, which is why it is sometimes called “pickled” cheese. It is often seen crumbled in Mediterranean-style dishes alongside olives, onions and olive oil, and here it’s sliced for a summertime dinner or backyard barbeque.

Grilled Chicken Sandwiches with Feta and Muhammara
by Molly of My Name is Yeh
 
Servings: 4 sandwiches
 
Ingredients:
 
For Sandwich:
4 boneless, skinless chicken breasts
1/4 cup kosher salt
4 cups cold water
Black pepper to taste
8 ounces Wisconsin feta cheese, thinly sliced
8 slices multigrain bread or 4 buns, split
Lettuce or spinach leaves
 
For Muhammara:
1 16-ounce jar roasted red peppers, drained
1 1/2 cups walnut pieces, lightly toasted
2 cloves garlic, minced
1 tablespoon honey
1 tablespoon lemon juice
1 1/2 teaspoons cumin
1/2 teaspoon harissa powder or pinch of crushed red pepper
Salt and pepper, to taste
 
Cooking Directions:
 
Make brine for chicken: Combine salt and water in large bowl. Fully submerge chicken breasts in brine. If needed, add additional brine, using 1 tablespoon of salt for every 1 cup of water. Cover and refrigerate 30 minutes.
 
While chicken is brining, prepare muhammara. Combine all ingredients in food processor and blend until smooth. Taste and adjust seasonings as desired.
 
Remove chicken from refrigerator, and heat oiled grill to medium-high direct heat. Pat chicken dry with paper towel and place in large plastic bag or between 2 pieces of plastic wrap. Use rolling pin to pound chicken to even thickness, 1/2 to 3/4-inch thick. Season both sides with black pepper and grill 3 to 4 minutes, until chicken is cooked through and no longer pink. In final minute or 2 of cooking, place 2 to 3 slices of feta on top of each chicken breast and cover to melt feta slightly.
 
Grill or toast bread and spread 4 slices with thick layer of muhammara. Top with chicken, lettuce or spinach and remaining bread slices.

For more grilling recipes, visit EatWisconsinCheese.com

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