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Mmmmmm Chicken Sandwiches

I normally shy away from chicken breast sandwiches, both in restaurants and at home. Previously I made them on the George Foreman grill (once, maybe) and the meat was dry and tasteless.

Cut to tonight, when I made the most incredible chicken sandwiches ever. I simply cut off the flank part of the breast to make a rounded even-thickness breast, cut slits into the meat, rubbed in some seasoning, and cooked them on the grill at a medium heat (I kept opening the lid to let heat out - it was getting up to 500° and I wanted to keep it at about 300°).

Put on some bacon and some cheese, with a good piece of bread, and the meat was tender, flavorful, and oh so yummy.

One Response to "Mmmmmm Chicken Sandwiches"

  1. The real trick to cooking chicken breasts is to pound them flat, or at least so it is the same thickness throughout. Place plastic wrap both under and on top of the breast then pound with the flat side of a meat pounder or something else heavy. Use glancing blows, not straight down. Once the breast is the same thickness throughout season and cook.

    For seasoning I recommend Alton Brown's Chicken Shake: http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html Tastes great even on grilled chicken.


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