Indian Jerk Sandwich

  1. Marinade: Use pulsing action to process first 10 ingredients in food processor until finely chopped.
  2. Add lemon juice; mix well.
  3. Pierce chicken breasts with fork; place in shallow dish.
  4. Pour marinade over chicken.
  5. Refrigerate 2 hours.
  6. Masala Coleslaw: Meanwhile, combine Masala Coleslaw ingredients.
  7. Refrigerate 1 hour.
  8. Heat barbecue to medium-high heat.
  9. Remove chicken from marinade; discard marinade.
  10. Grill chicken 12 min.
  11. on each side or until done (170 degrees F).
  12. Transfer to plate; cover to keep warm.
  13. Sandwich Toppings: Drizzle oil over mushrooms and onions; rub with jerk seasoning.
  14. Grill mushrooms and onions 2 to 3 min.
  15. or until onions are caramelized.
  16. Remove from barbecue; slice mushrooms lengthwise.
  17. Sandwich Assembly: Mix dressing and garam masala until blended.
  18. Spread buns with dressing; fill with chicken, mushrooms, onions and alfalfa sprouts.
  19. Cut sandwiches in half.
  20. Serve with Masala Coleslaw.

marinade, plain yogurt, sour cream, green chile, tandoori paste, gingerroot, garlic, fresh cilantro, fresh mint, coriander seed, cumin, lemon juice, chicken breasts, masala, cabbage slaw, red onions, cucumber dressing, garam masala, black pepper, sandwich, olive oil, portobello mushrooms, red onion, jerk seasoning, sandwich, cucumber dressing, garam masala, sandwich buns, alfalfa sprouts

Taken from www.kraftrecipes.com/recipes/indian-jerk-sandwich-129460.aspx (may not work)

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