Get ready to ignite your taste buds with an explosive combination of flavor and heat in this Mad Dog 357 Naga Puree Grilled Chicken Sandwich.
Packed with bold spices and fiery goodness, this sandwich will take your lunch game to the next level.
Ingredients:
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Sandwich:
- 4 ciabatta rolls or sandwich buns
- 4 tablespoons Mad Dog 357 Naga Puree Sauce
- 4 slices pepper jack cheese
- 1 cup arugula
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- Ranch or blue cheese dressing (optional)
Instructions:
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Preheat your grill or grill pan to medium-high heat.
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In a small bowl, mix together olive oil, minced garlic, paprika, cumin, salt, and pepper to create a marinade for the chicken.
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Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Ensure the chicken is evenly coated. Let it marinate for at least 30 minutes in the refrigerator.
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Once marinated, remove the chicken breasts from the bag and discard any excess marinade. Grill the chicken breasts for about 6-8 minutes per side or until they are fully cooked and have grill marks. Set aside to rest.
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While the chicken is grilling, prepare the sandwich ingredients. Slice the ciabatta rolls in half and lightly toast them on the grill or in a toaster oven.
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Spread Mad Dog 357 Naga Puree Sauce evenly on the bottom half of each roll.
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Place a slice of pepper jack cheese on top of the sauce on each roll.
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Layer the grilled chicken breasts on top of the cheese, followed by sliced red onion and avocado.
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Top each sandwich with a handful of arugula.
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If desired, drizzle ranch or blue cheese dressing over the arugula before placing the top half of the ciabatta roll on each sandwich.
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Serve immediately and enjoy the fiery flavors of the Mad Dog 357 Naga Puree Grilled Chicken Sandwich!