Cajun Brine Chicken Melt

Name: Cajun Chicken Melt
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 3 tbs salt; 3 cup water; 1 tbs Cottonmouth; 2.5 lb chicken breast (2 to 4 lbs); 18 oz ciabatta bread (6 in a pack from Walmart); 8 oz cheese (Swiss or your call); .25 lb bell pepper (green sliced); .25 lb bell pepper (red sliced); 6 oz mushroom (sliced fresh); 6 oz lettuce (butterhead); 2 tsp garlic (crushed); 6 tbs mayonnaise; 2 tbs butter; 1/2 tsp salt

Print Pin

4 from 1 vote

Cajun Chicken Melt

Have you ever cooked a chicken breast that turned out dry? Think most of us have and it’s my #1 reason to order dark meat at unknown joints. Today my friend is the day we aim to break dry or tough grill chicken dinner disasters. Keep reading

Most the time you’ll see me lighting up chicken tenders which come with their own set of fixable problems. This recipe is about the chicken breast. The breast come in all different sizes pretty much small (young bird), medium (youngish bird), large (old bird), and too huge (pterodactyl bird). There are vast differences from chicken farmer to farmer. Try not to pick the huge breast, its often a tough old bird. I do my quick brine a little weak, and you can add any flavoring you like. Of course, this is for the Cottonmouth. Most brine calls for 1/4 cup (4 tbs) of salt. Mine is usually a frog's hair lower at three tbs.

Course Main Course

Style American

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings

Calories 719kcal

Author Shawn

Ingredients

Brine

3 tbs salt
3 cup water
1 tbs Cottonmouth

Sandwich

2.5 lb chicken breast (2 to 4 lbs)
18 oz ciabatta bread (6 in a pack from Walmart)
8 oz cheese (Swiss or your call)
.25 lb bell pepper (green sliced)
.25 lb bell pepper (red sliced)
6 oz mushroom (sliced fresh)
6 oz lettuce (butterhead)
2 tsp garlic (crushed)
6 tbs mayonnaise
2 tbs butter
1/2 tsp salt

USA - Euro

Instructions

Chicken Prep

Mix the brine ingredients (water, salt, Cottonmouth)well in large enough bowl to also accommodate the chicken.
Cut your chicken breast in half long ways.
On a solid surface lay a piece of handi-wrap out, put 2 pieces of chicken on the wrap, and add another piece of wrap over the top. Ziplock bags work too.
With a meat cleaver pound out the chicken breast mostly on the thick side to match the thins thickness.
Add the pounded chicken to the brine, cover, and set in the fridge.

Remainder Steps

Get your grill going to medium-high heat (375° to 400°).
In a saucepan at medium heat (325° to 350°) add the 2 tbs butter, bell peppers, garlic, and salt.
When peppers begin to sweat, add in the mushrooms until they are at your desired doneness.
Set veggies to the side or make them with the chickens next steps.
Drain brine from chicken. Pat dry to prevent raw chicken drips.
Add all the breast pieces to grill off the heat. Add as many ciabatta rolls you can
Keeping an eye on the grill each side for 6 minutes (safe) or 5 minutes if you know your grill. Six minutes usually guarantee grill marks.
Don't let the ciabatta bread burn.
Start stacking what you want! This one is lettuce, chicken, peppers, mushrooms, cheese. I like wilted lettuce if you don't, lay it on top.
This sandwich is all yours. Enjoy it your way.

➕ Nutrition

Nutrition Facts

Cajun Chicken Melt

Amount Per Serving (355 g)

Calories 719 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 13g81%

Cholesterol 176mg59%

Sodium 4691mg204%

Potassium 977mg28%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 3g3%

Protein 58g116%

Vitamin A 2170IU43%

Vitamin C 52.2mg63%

Calcium 299mg30%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

➕ Last 12 Recipes

Grilled Swai The Mysterious Fish

The creamy white sauce is a little different from Parmigiano typically used in alfredo sauces. Used Oaxaca cheese, browned garlic,

Swissed Bacon Shroom Sliders

I don't what to say, I know, they look like crap. The Swiss cheese and bacon tied the mess together.

Cajun Shrimp on Pasta Shells

Three cheese pasta shells and some shrimp love turned out pretty good. It's a crappy pic but worth the labor.

Texas Butter Recipe Grilled shrimp and Alfredo Sauce

Grilled Shrimp and Angel Hair Pasta

Nice white sauce a little different from Parmigiano typically used in Alfredo sauces. Used Oaxaca cheese, browned garlic, and shrimp

Nachos El Grande

These nachos beat any drive through and the big plus was they weren't soggy from a drive home. Thick queso

Texas Butter Recipe Lobster and Shrimp Baguette

Lobster and Shrimp Baguette Caps

Whatever reason my crab dealer didn’t have pealed crab in stock. Suspect it’s a seasonal thing but looking around their

Baked Chicken Drumsticks

Since Biddy was born I haven’t seen fried berd for a while. Very easy cheap dinner with a little planning

Tator Tots and Taco Parts

I get excited when I see a drive-thru joint advertising fried potatoes covered in stuff usually cheese. The problem is

Mushroom Bacon Swiss Burger

A favorite all time burger of mine but I have to admit this one was too big. You see a

Crock pot Pork Roast

I’m not a big fan of smoking pork butt. I can't seem to sync a solid recipe that guarantees moist

Brisket Sausage Sandwich

If you don’t have a smoker nor time to tend to it then no worries you can bake briskets too.

Smoked Brisket Bruschetta

A favorite and alternative to nachos are these versatile little morsels of love. This recipe takes some planning if you

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

0 0 votes

Article Rating