Barbecued Chicken Sandwich with Smoked Applewood Chedder

23 Mar

Fire up the barby – it’s springtime!

This open-faced sandwich turned out so well that even my boyfriend is excited to make it again!

To start with, pick up (or bake!) your favourite gluten free bread or even better, mini-loafs. Did I make my own? No – remember I’m the lazy gf chef – I bought the cute little cheese bun loaves in the picture from a Vancouver company called Quejos. (Great with a little butter as a delectable toast- and perfect for open-faced sandwiches!)

What really makes this meal delectable is the bbq flavour combined with the smoked applewood chedder – so if you’regoing to skip any elements of the recipe, don’t skip those ones!

It’s not the greatest photo ever, but you get the picture!

Ingredients

  • Loaf or mini-loaves or your favourite gluten free bread or flat bread
  • 2 large red peppers
  • 1 large white or red onion
  • Olive oil
  • Sea salt
  • GF bbq sauce
  • 2 boneless, skinless chicken breasts
  • 1 cup smoked applewood chedder

Directions

If need be, defrost your bread of choice. If it’s fresh, that’s even better!

Slice the chicken into small strips – about 1-2 inches long each. Toss them in a bowl with gluten free bbq sauce (I used “Cattleboyz”) and let marinate for about half an hour.

Slice up your red peppers and onions and toss in a bowl with olive oil and sea salt. The way you slice and dice the peppers and onions are up to you. What you see in the photo is what my boyfriend calls the “po boy chop” – don’t ask?!

The Po Boy Chop works well for the bbq, but if you can do a finer chop if you have a bbq veg rack or dish.

Take your cheese and slice it up into thin pieces and place it next to your bbq.

Now, over medium heat, throw on your chicken and leave until almost cooked through which should be about 10 minutes, depending on how thick your cuts are. After this time, add your peppers and onions and let them get nice and charbroiled.

Turn your bbq to a lower heat. Throw your bread on for about a minute to get it toasty. Then add the chicken followed by the veggies on each piece. Lastly, add the smoked applewood chedder and allow to melt for about a minute.

Serve up on your finest picnicware and enjoy with a glass of wine as the sun sets! I recommend a nice oaky chardonnay with this dish – it really complements the smoked flavour in the cheese!

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