makes 6 sandwiches
|1||medium red onion, sliced|
|1||cup of cilantro, chopped|
|1||tomato, sliced thinly|
|1/2||lb of Boar’s Head Red Wax Sharp cheddar cheese, sliced thinly|
|3||medium sized chicken breasts, sliced Scaloppine (1/4” thick)|
|1||fresh baked loaf of sourdough bread, sliced ½ in thick|
|1/4||cup virgin olive oil|
|4||garlic cloves, grated|
|3||rounded tablespoons of Patak’s Tandoori Paste (others can be substituted including fresh tandoori spices)|
|6||rounded tablespoons Stonyfield Organic Low Fat yogurt|
1. chicken : In a gallon sized ZipLock bag, combine the yogurt and tandoori spices and mix together. Add scallopinied chicken breast to the bag, remove air, seal, and place in fridge for 30 minutes minimum.
2.bread dressing : In a small bowl, combine the olive oil and fresh garlic.
3. creating the sandwich : Grill marinated tandoori chicken until cooked through and place on warming rack. Lay out 12 slices of sourdough bread on a baking sheet and coat 1 side of bread lightly with the bread dressing. Flip 6 slices over and layer the ingredients as follows: bottom bread slice, slice of cheese, chicken, tomatoes, onions, cilantro, cheese, top bread slice. Dressed side of bread will always be facing grill. Add more or less of each ingredient as desired.
Set grill to medium and place sandwiches on grill. Using a cast iron grill press, apply grill press to each sandwich and let cook until bottom bread is toasted with grill lines. If you do not have a grill press, then press sandwich from time to time with a heavy duty metal spatula or turner. When done, flip and repeat on other side.
4. variations : For a difference sandwich experience, you may substitute the cheese with Swiss or Monterey Jack. Additionally, tandoori spices can be substituted with tikka masala or vindaloo.