Simple flavors come together for a memorable sandwich when you combine perfectly seasoned spicy chicken breasts with melted cheese and sweet apple slaw on a pretzel bun. Are you ready to make some memories?
YIELD: 2 SERVINGS • COOK TIME: 6–8 MINUTES
COLESLAW
1 (16-oz [454-g]) bag of coleslaw
2 apples of choice, core removed and very thinly sliced (julienned)
1 tbsp (15 ml) apple cider vinegar, or to taste
2 tsp (4 g) ground mustard
¼ large onion, diced
Mayonnaise, to taste
Salt and pepper, to taste
Olive oil
2 tsp (6 g) minced garlic
Big Poppa Smokers Little Louie’s Seasoned Garlic Salt or favorite garlic salt
Big Poppa Smokers Cuckoo Racha Chili Dust or favorite chili blend
Juice of 1 lemon or lime
2 large chicken breasts
4 slices Muenster, Havarti or Gouda cheese
Butter
2 pretzel buns
To make the coleslaw, mix the coleslaw ingredients together in a large bowl, cover and let it sit in the refrigerator. The slaw is best when it’s made at least a couple hours in advance.
In a disposable plastic bag, mix 4 to 5 tablespoons (60 to 75 ml) of olive oil, garlic, 5 shakes of Big Poppa Smokers Little Louie’s seasoning, 5 shakes of Big Poppa Smokers Cuckoo Racha seasoning (more or less to taste) and the citrus juice.
Butterfly the chicken breasts by placing one chicken breast on a cutting board, and then putting one hand on top of the chicken to secure it in place. Holding the knife parallel to the cutting board, carefully cut across the chicken breast, starting from the thickest side of the meat. Do not cut all the way through the meat; leave about a ¼ inch (6 mm) along the length of the chicken breast, so the two pieces remain attached. Repeat for the other chicken breast; then place them in the bag containing the marinade and marinate for at least 30 minutes.
Set up your grill or drum to 350 to 375°F (177 to 191°C) for direct cooking, grill grates preferred. Lay the butterflied chicken breasts flat on the grate, directly over the heat. Grill for about 3 minutes per side, or until the internal temperature reaches 152 to 155°F (67 to 68°C). Remove the chicken breasts from the grill and top each one with 2 slices of cheese. Tent with foil and let them rest at least 5 minutes.
Slice and butter the pretzel buns. Lay the buttered side on the cooking grate for up to 1 minute to toast, watching carefully not to burn. Assemble the chicken on the toasted pretzel bun and top the chicken generously with coleslaw.