Easy Creole Grilled Chicken Sandwiches
It’s Labor Day, it’s getting late, but you want to close off the weekend with a BBQ. That’s what Americans do, right? Put meat on fire. Grunt. Huhrrrr Dinner.
At the same time, it’s Monday, and it’s been a long weekend. Times like this, simpler is better.
So… here’s something simple that’s a meal in itself, but goes well with a side of macaroni salad if you have time.
Grilled Chicken Sandwich
Shopping List:
- chicken breasts
- fire
- Zatarain’s Creole Seasoning
- Pepper
- Salt
- Rolls (I highly recommend Orowheat Crostini – tasty, and free of HFCS)
- Lettuce
- Tomato(es)
- Bacon (optional, but everything is better with bacon)
- Mayo (see my previous rants on why you should buy Best Foods/Hellmans)
The idea is simple. Grill some chicken, put it on a bun, and add lettuce, tomatoes, and bacon if you’ve the time.
But, what you do with the chicken matters.
At the same time, I promised this was fast, and easy. Something that gives time to feed the brood, but still be able to relax for the evening.
So, get a fire going. When it’s almost ready, take small-ish chicken breasts and give a liberal coating of Zatarain’s Creole seasoning, pepper and salt – I would say for each breast, about 1tbsp seasoning (at least), and 2tsp pepper and 1tsp salt. Basically to coat.
Roughly five minutes per side until done (there’s no way to give a hard number – just make sure it’s juicy, but the juices are clear) and assemble into sandwiches.
Instant classic with the family. You look like a hero, and you’ve hardly broken a sweat.