The Harbor View Chicken Sandwich by Wilson County Barbecue Restaurant

Artesano® Brioche Buns
Servings
1
Time
30+ Minutes

Ingredients

  • 1 Sara Lee® Artesano® Brioche Bun
  • 1 tablespoon butter
  • 1 or 2 lettuce leaves
  • 2 tomato slices
  • Thin slice of red onion
  • An even, sparing layer of mayo
  • High-temperature cooking oil, such as avocado or canola

  • Chicken Marinade Ingredients:
  • 1 boneless, skinless chicken breast
  • ½ cup pineapple juice
  • 1 cup orange juice
  • ¼ cup lime juice
  • ¼ cup fresh cilantro, roughly chopped
  • 1 jalapeno, thinly sliced
  • 1 teaspoon oregano
  • ½ teaspoon ground cumin
  • 1 teaspoon sumac powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Prepare the marinade and chicken by combining pineapple juice, orange juice, lime juice, cilantro, jalapeno, oregano, cumin, sumac, salt, and black pepper in a blender or food processor. Blend until smooth.
  2. Place a layer of plastic wrap on a cutting board. Put the chicken breast on the plastic wrap and cover with another layer of plastic wrap. Pound the breast to an even ¼-inch thickness using a meat mallet.
  3. Pour the marinade into a medium bowl. Add the pounded chicken breast, ensuring it is fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight.
  4. To grill the chicken, preheat your grill to 450°F and line a baking sheet with a cooling rack and place it near your grill or stove (if using a grill pan).
  5. Remove the chicken breast from the marinade, letting excess marinade drip off. Lightly coat the chicken with high-temperature cooking oil to prevent sticking.
  6. Grill the chicken breast, flipping occasionally, until it reaches an internal temperature of 165°F. This usually takes about 6-8 minutes per side depending on thickness. Use a kitchen thermometer to check doneness.
  7. Once cooked, transfer the chicken breast to the prepared cooling rack on the baking sheet and let it rest while you prepare the sandwich.
  8. To prepare the sandwich, heat a skillet over medium heat. Butter each side of the buns and place the buttered bun halves, cut side down, in the skillet. Toast until golden brown and crisp.
  9. To assemble the sandwich, spread mayo on the top half of the toasted bun.
  10. On the bottom bun, layer the lettuce leaves, tomato slices, chicken breast and a thin slice of red onion. Top with the bun lid, spread with mayo and enjoy!
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