By Protein
Naturally Smoked Kansas City-Style Chicken Sandwich Melt Recipe
Ingredients
- 2 EA. Sourdough Bread Slices, Toasted on Grill
- 5 OZ. Tyson® Pitmaster Fully Cooked Naturally Smoked Sweet Heat Dry Rub Chicken Thigh Pieces
- 1 EA. Cheddar Cheese Slice
- 2 OZ. Red Onion Chutney (Sub Recipe)
- 2 OZ. KC Style BBQ Sauce, Premade
Enhance your menu with this craveable sandwich recipe featuring Tyson® Pitmaster Fully Cooked Naturally Smoked Sweet Heat Dry Rub Chicken Thigh Pieces under a layer of melty cheddar cheese on grilled thick-cut sourdough bread, topped with red onion chutney and served with a side of KC BBQ sauce.
Directions
- Preheat oven to 375°F.
- Place chicken thigh pieces onto a parchment lined sheet tray and cook for approximately 9-11 minutes. Remove from oven and hold warm.
- Place both slices of toasted sourdough bread onto a clean worksurface.
- On bottom slice of the sourdough bread place the warmed chicken thigh pieces and slice of cheddar cheese.
- Place bottom half of sandwich onto baking tray and place in oven until cheese begins to melt, approximately 30-90 seconds. Remove from heat and place onto service dish.
- On top slice of toasted sourdough spread the red onion chutney and place on top of bottom half of sandwich to close.
- Pair with side cup of KC BBQ sauce and serve immediately.
Red Onion Chutney
Ingredients
- 1 TBSP. Olive Oil
- 26 OZ. Red Onion, Thinly Sliced
- 5 OZ. Light Brown Sugar
- 3 OZ. Red Wine Vinegar
- 1 1/2 TBSP. Balsamic Vinegar
- 1 EA. Garlic Clove, Minced
- 1/2 TBSP. Whole Grain Mustard
- 1/4 TSP. Smoked Paprika
- 1/4 TSP. Kosher Salt
Directions
- Heat oil in a large pan on medium heat. Sauté the onion for 30 minutes or until softened and reduced by half.
- Add 3 tablespoons of brown sugar and continue to cook the onions for another 10 minutes until they are starting to caramelize.
- Add the remaining ingredients and cook for another 30-40 minutes or until the liquid has reduced and is generously coating the onions.
- Remove chutney from pan and use as needed.
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