Spicy Chicken Sandwich By Tiffany Rodriguez

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

Chris and Tiff made Mar. 25th, 2024

6 Slices Cheddar Jalapeño bread or 3

Cheddar Jalapeño rolls

¾ pound white and dark meat Rotisserie Chicken

3 slices Provolone cheese

(½ cup cheddar and ¼ cup mozzarella)

½ cup Mayonnaise

16 shakes Frank's hot sauce (4 glugs of 4

shots each)

Splash of milk

Butter for toasting bread

6 slices Beefsteak Tomatoes

If using Cheddar Jalapeno rolls, slice them in half.

Combine Rotisserie chicken, Mayonnaise, and Hot Sauce in a nonstick sauce pan.

Heat on medium low until warmed. Do not brown the mixture.

Add Cheddar and Mozzarella cheese and stir to combine.

Once the cheese has mostly melted, add a splash of milk.

Taste the mixture for heat, add more hot sauce if desired. Add more mayonnaise if needed.

If using cheddar rolls toast sliced sides of roll in butter on cast iron.

Add Provolone slices, top with Chicken mixture and then 2 tomato slices. Top with other half of roll to make the sandwich.

If using Cheddar Jalapeno bread place Provolone cheese on bottom slices, top with chicken mixture and 2 tomato slices. Assemble sandwich and grill in butter on cast iron until browned.

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