Author: Developed for CFC by Nancy Guppy, RD, MHSc
Prep time:
Cook time:
Total time:
Serves: 4
This prizewinning sandwich uses grilled chicken and a homemade barbeque sauce to create maximum flavour. Maple syrup adds a delicate sweetness that makes this savoury sandwich taste out of this world. By Mitchell Horne (age 9), Dovercourt Boys and Girls Club, Toronto, ON Grand-prize winner of our 2006 Canada Day Chicken Challenge contest.
Ingredients
4 boneless, skinless chicken breast(s), 4-5 oz each
4 slices old cheddar cheese
4 Kaiser roll(s), halved lettuce, leaves
Maple BBQ Sauce:
3 cloves garlic, finely-chopped
1 onion(s), finely-chopped
1 tbsp (15 mL) canola oil
1½ cup (375 mL) ketchup
¼ cup (60 mL) maple syrup
2 tbsp (30 mL) sherry vinegar or 2 tbsp (30 mL) lemon juice
¼ cup (60 mL) Dijon mustard
1 tbsp (15 mL) Worcestershire sauce
1 salt, pinch
1 pepper, pinch
Instructions
In a saucepan over medium heat cook garlic and onion in 1 Tbsp (15 mL) of hot oil until tender, stirring occasionally.
Add ketchup, maple syrup, vinegar, Dijon mustard, and Worcestershire sauce. Season with salt and pepper; bring to a boil.
Reduce heat to low and simmer 15 minutes. Add some water if sauce is too thick, or cook longer if sauce is too thin.
Grill each breast 6-8 minutes over medium heat or until cooked through and internal temperature reaches 165°F (74°C). Apply BBQ sauce after grilling is complete.
Cut buns in half, garnish with lettuce on bottom half and cheese slice on top half. Add more BBQ sauce to chicken if desired.