Ingredients
Scale
- 2 pounds chicken breast, thinly sliced
- 1 tablespoon oil
- 1/4 cup Nashville Hot seasoning
- 1/2 cup mayonnaise
- 1 tablespoon pickle brine
- 2 hoagie rolls
- 1 tablespoon chopped chipotles (optional)
- 4 slices pepper jack cheese
- Pickles for garnish
Instructions
- Prep the chicken. Add 1 tablespoon oil and 2 tablespoons of seasoning to the chicken in a bowl, mixing to coat the chicken. This can be done ahead of time, by allowing the chicken to marinate covered in the fridge for a few hours.
- Mix the spicy mayo. Add the mayonnaise, pickle brine, and the remaining seasoning into a small bowl. Whisk the ingredients together, tasting and adjusting as needed. Slather some of the mayo onto each hoagie roll, which will be toasted.
- Heat up the griddle to a medium heat. Toast the rolls face down for a few minutes, forming a crispy mayo crust on the inside of the bread (color will be quite dark from the chiles and sugar).
- Sear the chicken. Add a tablespoon of oil to the hot griddle before adding the chicken. Spread the chicken out, allowing it to sear on one side for a few minutes before flipping. Flip the chicken as needed to ensure it’s almost fully cooked (around 160°F) before adding the chipotles and pepper jack cheese. Mix & chop everything with your spatula to finish cooking the chicken and melt the cheese.
- Assemble the sandwiches with the seared cheesy chicken, pickles, more spicy mayo, and additional seasoning as desired.
Notes
- Toasting the bread is necessary, as it not only builds flavor but also adds a crispy texture. It gets quite dark from toasting due to the chiles and sugar – don’t be alarmed!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Burgers & Sandwiches
- Method: Griddle
- Cuisine: Sandwich
Nutrition
- Serving Size: 1/2 Sandwich
- Calories: 687
- Sugar: 3.4 g
- Sodium: 628.1 mg
- Fat: 31.3 g
- Carbohydrates: 16.3 g
- Protein: 60.9 g
- Cholesterol: 202 mg
