ALL NEW from Feast
Frenzy @ The Horror Food Network!
Oh, this turned out
exceptionally well!
GRILLED
CHICKEN 3-CHEESE SANDWICH & PAUL-MARKS MUSTARD-SLAW!
First make the Paul-Marks Mustard-Slaw:
In a large mixing bowl drop in three handfuls of red cabbage and an equal
amount of shredded carrots, then add a healthy amount of thickly diced red
onion, thinly sliced cucumber, and one finely diced Jalapeno pepper. Add (to taste) yellow mustard, juice
from 1/2 fresh lime,
garlic powder, ground black pepper, 50/50 salt, and Frank's Cayenne Pepper
Sauce Xtra-Hot. Mix all thoroughly,
place in a small container, and chill in the fridge for at least 24 hours.
The following day, grill one thin
chicken breast cutlet (for me on my NuWave Oven) and spice with garlic powder,
basil, Jalapeno Texas Gunpowder, and Frank's Cayenne Pepper Sauce
Xtra-Hot. Grill approximately 8-minutes
each side (until 170F). Now butter two
slices of the bread of your choice and place one slice (butter side down) on
the grill, add a layer of extra sharp cheddar cheese, then add the chicken
cutlet, then add two slices of Swiss cheese and a top layer of shredded
Monterey Jack cheese. Place the
remaining slice of bread on top (butter side up) and grill for 3 minutes. Flip over and grill another 3 minutes. Slice diagonally and place on a plate. Spoon a heaping helping of the Paul-Marks
Mustard-Slaw into a bowl, top with one pepperoncini, then add a side of
Claussen dill edges (drizzled with paprika) and one radish. Fantastic––not too spicy––and just plain delicious!
No comments:
Post a Comment