Monday, June 2, 2014

Loaded Chicken Sandwiches

Since getting back from New York my daughter Anna has been working non-stop.  She decided to take some days off before starting a new adventure at her job.  She called me Friday telling me what she was planning and seeing if she could work it out.  Saturday afternoon I got a text message saying she was leaving....after a 7 hour drive she arrive in Utah around 11pm, we sat up talking until 2am.

While she was here she got to unwind and relax.  We did a little shopping in town, had lunch at our favorite pizza joint Centro Pizzeria, coffees at Starbucks.  Anna does not have a TV in her apartment she watches Hulu on her computer.  She loves Chopped so we watched a few episodes and we watched the new show Penny Dreadful.

Thursday came too fast, we got up early, made sure we filled her gas tank up.  We drove down to St George she wanted Cracker Barrel for breakfast and of course we did a little shopping in their General Store.  We then parted ways her heading back to Los Angeles and us heading home.

It had been almost a year since we saw her last and that visit and listening to her goals for her career got me inspired to kickstart my blog.  I have been feeling insecure about my blog, not sure what direction I wanted to go in and uninspired.  Now I'm excited to develop some new recipes and try some new ideas that I have been kicking around.

I hope you will follow me on my new adventure and see where this takes me.

Loaded Chicken Sandwiches
makes 6 sandwiches

3 chicken breasts, sliced in half
salt and pepper
cayenne pepper, optional


3 tablespoon extra virgin olive oil
2 cloves garlic, minced
3 tablespoons seedless raspberry jelly
1/2 tablespoon prepared horseradish
1/4 cup whiskey
1 tablespoon butter
1 1/2 tablespoons minced cilantro
1 green onion, sliced

Other Ingredients Needed:

Sliced Swiss Cheese (2 per sandwich)

In a small saucepan heat olive oil medium low heat add garlic and sauté 2 minutes.  Add raspberry jelly and horseradish, stir until melted, cook on low for 3 minutes.  Remove from heat add whiskey and butter.  Allow to cool, add cilantro and green onion.

Salt and pepper sliced chicken breasts, lightly sprinkle with cayenne pepper, rub into breasts and place in a ziploc bag.  Poor marinade over chicken, seal bag and squish around to make sure the chicken is covered by the marinade, refrigerate for two hours.

Place chicken on a hot grill cook for 4 minutes on each side or until done, no pink, assemble. (see below)

Toppings:  onion slices that have been grilled, sautéed mushrooms, bacon, raspberry mayonnaise* and swiss cheese.

Assemble: Slice your favorite rolls in half, I used onion rolls.  Spread some of the raspberry mayonnaise on the top and bottom of your rolls, add chicken,  grilled onion, bacon, top with a slice of swiss cheese,  mushrooms, a slice of swiss cheese.  Place under broiler until cheese has melted.  Top with the other bun and serve.

*Raspberry Mayonnaise: 1/4 cup mayonnaise, 2 1/2 tablespoons raspberry jelly, 1/2 tablespoon prepared horseradish, mix together and refrigerate 2 hours before using.


  1. I will never stop following you :) I am so glad you got to spend precious time with your daughter. I know all too well how hard it is not seeing your child. It will be a year since I've seen Chris when July gets here. Its rough.

    Your sandwich looks amazing and you put a magic ingredient in there that is bound to make it yummy ;) I wonder if you know what ingredient I thought was magic? he he. Keep blogging. I love you and can't wait to see what you create!

  2. These look and sound incredible, Pam. I'm pinning them and hope to make your version one day soon! YUM!!!
    Renee - Kudos Kitchen


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