Sriracha Chicken Sandwich

Open-Face

Sriracha Chicken Sandwich

13 oz chicken breast

¼ cup Italian dressing

1 garlic + herb roll, cut in half length-wise

2 slices cheddar cheese

¼ onion, sliced

1 Chile pepper, sliced

1 tbsp sriracha rooster sauce

2 tbsp sour cream

2 tbsp fig BBQ sauce

Pound chicken to ¼ inch thickness and place in zip lock bag with Italian dressing.  Let stand in fridge for four-six hours. Discard dressing.  Place chicken on hot grill and cook 4-5 minutes per side.  Cut into bite size pieces.

Grill or toast roll. 

Combine sour cream, sriracha sauce, and BBQ sauce and mix well.  Spread over grilled roll.  Lay chicken over sauce and top with sliced onions.  Cover with cheese and sprinkle with Chile pepper.  Place under broiler 1-2 minutes until cheese starts to bubble.

Serve with favorite side dish.

© Crackerberries 2013