What's better than a chicken sandwich? A chicken sandwich marinated in cherry cola topped with mushrooms and pimento cheese. That's what. Chef Peter Tseng delivers a creative and delicious recipe that's fun and simple. You can learn about mushrooms in this month's featured ingredient article by dietitian Makayla Heibel.
By Chef Peter Tseng
4 servings
Four 5-ounce skinless, boneless chicken breasts
20 fluid ounces cherry cola, divided
4 brioche hamburger buns
2 ½ ounces red onion rings, sliced ¼-inch thick
4 tablespoons pimento cheese spread
¾ oz shredded leaf lettuce
4 portobello mushroom caps, gills removed and cleaned
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 beefsteak tomato, sliced ¼-inch thick
In a large ziplock bag, pour 10 fluid ounces of cherry cola and add chicken. Marinate for 24 hours in the refrigerator.
Remove chicken from the refrigerator and ziplock bag. Season the chicken and portobello mushrooms with sea salt and black pepper. Preheat grill to medium-high heat. Grill the chicken and mushroom caps for about 4-6 minutes on each side, until the chicken’s internal temperature reaches 165°F. While grilling, baste and brush the chicken and mushrooms with the remaining cherry cola.
Allow chicken to rest at room temperature for 3 minutes.
Slice the mushroom caps on a 20-degree angle cut. Lightly toast the brioche buns on the grill.
Assemble the sandwich in this order, from top to bottom: bottom bun, pimento cheese spread, grilled chicken breast, slices of portobello mushroom (ensure the slices are shingled and cover the chicken breast from side to side), red onion rings, tomato slices, shredded leaf lettuce, pimento cheese spread, top bun.
Want more? Check out these recipes from HHS Chefs.