Chicken Cheddar Sandwiches
NUT
FREE
Slightly smoky grilled chicken, sharp melted cheddar, toasted bread, and creamy coleslaw make this sandwich a solid addition to your culinary repertoire.
| Prep Time 10 minutes |
Cook Time 12 minutes |
Makes 2 sandwiches |
Serving Size 1 sandwich |
INGREDIENTS
¼ tsp. sea salt
2 (6-oz.; 170g) organic boneless, skinless chicken breasts
4 slices grain-free bread
2 slices sharp white cheddar cheese
⅔ cup Creamy Coleslaw
METHOD
1 Preheat the grill to medium. Sprinkle sea salt evenly over all sides of chicken.
2 Grill chicken for 6 minutes, rotating 90 degrees halfway through the cook time. Flip over chicken, and cook for 6 minutes, rotating 90 degrees halfway through the cook time, or until internal temperature reaches 160°F (70°C) and juices run clear.
3 Place grain-free bread on the grill, and lightly toast for 3 minutes.
4 Transfer toast to separate plates, and top each of 2 pieces with 1 slice white cheddar cheese, followed by 1 chicken breast, ⅓ cup Creamy Coleslaw, and remaining piece of toast.
Component
Creamy Coleslaw
INGREDIENTS
½ cup homemade mayonnaise or aioli
2 tsp. apple cider vinegar
2 tsp. raw honey
¼ tsp. sea salt
3 cups green cabbage, cored and shredded
½ cup red cabbage, cored and shredded
½ cup carrots, peeled and shredded
METHOD
1 In a small bowl, whisk together mayonnaise or aioli, vinegar, honey, and sea salt. In a medium bowl, combine green cabbage, red cabbage, and carrots.
2 Pour dressing over vegetables, and toss well. Refrigerate unused coleslaw tightly covered. (Makes 4 cups.)