Grilled Caribbean Jerk Chicken SandwichUser Submitted Recipe
2 large boneless, skinless chicken breast
½ cup KC Masterpiece Spiced Caribbean Jerk Marinade
Salt & pepper
2 grilled red pepper, thinly sliced (sprinkle with salt & pepper then spray with olive oil prior to grilling)
4 pieces romaine lettuce
16 thin-medium sliced Cracker Barrel sharp cheddar cheese (4 slices per sandwich)
4 plain Thomas Bagel bread squares
4 TBSP T. Marzetti Baja Ranch dressing
Sprinkle chicken breast with salt, pepper and garlic salt. In a large zip lock bag, place ½ of the marinade. Add first two chicken breasts. Add the remainder of the marinade and last two chicken breasts. Seal zip lock bag and begin to move chicken breasts around in the marinade, coating all sides. Let sit room temperature for 20 minutes. Meanwhile, prepare gas grill by spraying with olive oil. Turn grill on to medium, to medium high heat or oven to 375 degrees. Remove chicken breasts from marinade and begin to cook. Grill chicken until both sides are slightly charred. You can baste the chicken as needed with the marinade to give it a nice charred look. Place whole red peppers on grill and cook until blackened all around. Remove chicken and red pepper from heat and place on a cutting board to cool. Cool slightly. Slice chicken diagonally into thin wide strips. Cut red pepper into thin strips. Place about 1 TBSP T. Marzetti Baja Ranch dressing on both top and bottom of bagel squares. Add 4 pieces of Cracker Barrel cheese to the bottom of each bagel square. Add sliced chicken (overlapping pieces), ½ the red pepper and 1 piece of romaine lettuce. Place top of bagel on sandwich. Slice bagel diagonally.
This dish can be prepared on a gas grill or in an oven. Each sandwich gets ½ a chicken breast, ½ of a red pepper, 1 slice romaine lettuce, and 4 slices of cheese.
Added ingredients may be grilled tomato, sliced red onion (raw or sautéed), grilled yellow and or green pepper. For an extra zip, squeeze fresh lime juice over chicken during cooling process.