Smoky Southern Grill Chicken Sandwich with Spicy Coleslaw

Allergens

Dairy (cheese), Egg (buttermilk)

Ingredients

• 4 boneless, skinless chicken breasts 1 cup buttermilk 2 cups all
• purpose flour 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground black pepper 1 teaspoon salt 8 slices of your favorite bread 4 slices thick
• cut bacon, cooked and halved 4 slices sharp cheddar cheese 2 cups shredded coleslaw mix 1/2 cup mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon smoked paprika

Instructions

1. Marinate the chicken breasts in buttermilk for 30 minutes.
2. In a shallow dish, mix together flour, smoked paprika, garlic powder, onion powder, black pepper, and salt.
3. Dredge marinated chicken in the flour mixture, shaking off excess.
4. Preheat a grill or grill pan to medium high heat. Grill the chicken until cooked through, about 6 8 minutes per side. Let rest for a few minutes before slicing.
5. In a large bowl, mix together coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, black pepper, and smoked paprika. Refrigerate until ready to use.
6. Grill or toast the bread slices until golden brown.
7. Assemble the sandwiches: place grilled chicken on the bottom half of each slice of bread, then add bacon halves, cheese slices, and a generous scoop of spicy coleslaw. Top with the remaining bread slices.

Chef’s Insight

To add an extra smoky flavor, try marinating the chicken in a homemade smoky BBQ sauce for 30 minutes before grilling.

Notes

For added crunch, try using a ciabatta or focaccia bread for this sandwich.