Chopped Chicken Sandwich With Crunchy Pecan Slaw
You can never have too many main course recipes, so give Chopped Chicken Sandwich With Crunchy Pecan Slaw a try. One serving contains 732 calories, 31g of protein, and 51g of fat. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. If you have swiss cheese, crunchy pecan slaw, hoagie rolls, and a few other ingredients on hand, you can make it. To use up the pecan you could follow this main course with the Piccadilly’s Cafeteria Pecan Delight – this is a light pecan pie as a dessert.
Instructions
Light one side of grill, heating to 350 to 400 (medium-high) heat; leave other side unlit.
Split rolls in half horizontally, and hollow out soft bread from tops and bottoms, leaving a 1/4-inch-thick shell. Reserve soft bread for another use, if desired.
Sprinkle bottom halves of rolls with half of Swiss cheese.
Stir together chicken and Sweet-and-Spicy Dressing in a small bowl. Divide chicken mixture among bottom halves of rolls, and top with remaining cheese. Cover with top halves of rolls. Lightly coat each sandwich with cooking spray, and wrap with aluminum foil.
Place sandwiches over unlit side of grill, and grill, covered with grill lid, 10 to 12 minutes. Unwrap sandwiches, place over unlit side of grill, and grill 5 minutes or until crust is crisp and cheese is melted.
Remove from grill, and cut in half.
Remove top halves of rolls from sandwiches. Arrange Crunchy Pecan Slaw over chicken and cheese; lightly sprinkle with celery salt, if desired. Cover with top halves of rolls.