Hot Chicken Cheese Sandwich
| Serves | 1 |
|---|---|
| Ingredients | Chicken |
| Day Part | Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
The Rustic
Dallas; San Antonio
This deluxe melt is offered on The Rustic’s lunch menu. Made with Nashville-style spicy fried chicken, dill pickles and American cheese stacked on griddled Texas toast, the sandwich is a childhood favorite built for adult tastes.
Ingredients
1 whole boneless chicken breast, butterflied
½ tsp. salt
½ tsp. pepper
Flour
1/4 cup hot chicken wash
Vegetable oil for frying
2 pieces Texas toast
Mayonnaise
2 tbsp. melted butter
2 (1 oz.) slices American cheese
4 dill pickle chips
Steps
1. Season chicken breast evenly on both sides with salt and pepper; dredge in flour, patting off excess.
2. Fully submerge dredged chicken in wash, making sure all dredge is soaked in wash.
3. Return chicken back to flour once more and coat all sides with thin layer. The second layer of dredge should appear dry on surface of chicken.
4. Heat oil in deep fryer to 350 F. Add chicken and cook about 3 minutes, or until cutlet is firm and reaches 165 F; breading should be crisp and golden brown.
5. Spread mayonnaise evenly on both slices of Texas toast. Brush other side of both slices with melted butter and place on flat griddle heated to 350 F. Lay one slice of American cheese on each slice of toast and allow bread to toast for about 3 minutes, until evenly golden brown and cheese begins to melt.
6. Transfer chicken to Texas toast; place pickles on top and cover chicken with second slice of toast.