One of the (many) reasons I love food blogs is their ability to remind me of a recipe that I saw a long time ago and really wanted to make, and then forgot about for one reason or another. When I saw these sandwiches show up recently on Taste and Tell, one of my favorite food blogs, a light bulb went off. I remembered seeing these in a past issue of Everyday with Rachael Ray and being really, really intrigued by them. My interest was renewed, and I couldn't wait to make them.
Holy cow, this was a good sandwich! It it such a delicious combination of ingredients -- a little bit spicy, a little bit tangy, a little bit sweet, and completely delicious. Because it takes advantage of store-bought rotisserie chicken, this meal comes together in no time at all. I can't wait to make these again! They're the perfect thing for a busy weeknight -- different enough not to be boring, but so incredibly quick and easy.
Pulled Chicken Suiza Sandwiches
source: adapted from Everyday with Rachael Ray, September 2009
1 tablespoon extra-virgin olive oil
1 small red onion, chopped
2 cloves garlic, chopped
Juice of 1 lime
1 tablespoon honey
1 1/2 cups store-bought tomatillo salsa or salsa verde
1/2 cup sour cream
1 rotisserie-style chicken, skin discarded and meat shredded
4 crusty sandwich rolls, split
4 slices Monterey jack cheese
Tortilla chips, for serving
1. Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat.
2. Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt. Set the roll tops in place and serve with the chips.