Apr 23, 2012

Smokey Chicken & Brie Sandwich

Smokey Chicken & Brie Sandwich

I was inspired by Donna Hay when I came up with this simple and fast recipe.

While flipping through a handful of Dutch channels, I ran into one of her shows where she whipped up a different, more simplified version. The woman had an ocean view from her kitchen that many of us would kill for. Well, I wouldn’t kill for it… just say that I was envious.

But anyway, I could almost taste the smokiness of the slightly spicy paprika chicken, followed by the freshness of the lemon dazzling your tongue. Killer combination.

And then it dawned on me…. now what if I took all this and upped the flavor even more by melting some rich, velvety Brie on top?

Adding cheese is good, right? Cheese is always good.

 

Ingredients:
 

Sandwich:

multi-grain bread or buns
1 large chicken breast (cut in half)
4 tbsp olive oil
1/2 tsp Sichuan pepper (also knows as Szechuan)
1 tsp smoked sweet paprika powder
1/4 tsp garlic powder
1 tbsp lemon juice
4 thin slices Brie
sprinkling salt
salad leaves

 
Mayo:

5 tbsp Hellmann’s
1 tbsp lemon juice
1/2 tsp dried parsley

 
Directions:

 
While Donna went with dried chili flakes, I opted for Sichuan peppers. Why? Because they’re not just spicy but they’re also incredibly flavorful. Technically they’re not even peppers, like pink peppercorns, they are berries. The Sichuan berries have a lemony overtone making them irresistible to me in combination with chicken.
 

Heat a skillet and roast the Sichuan peppers for a minute over high heat. I used my mortar then.
Smokey Chicken & Brie Sandwich

Lightly crush the peppers.
Smokey Chicken & Brie Sandwich

Add them to 4 tbsp oil and mix them in with the smoked paprika and garlic powder followed by the lemon juice.
Smokey Chicken & Brie Sandwich

Slice the chicken breasts lengthwise rather than pounding them into submission with a meat hammer.
Smokey Chicken & Brie Sandwich

 
See, I can be gentle!
 

Make sure each chicken gets some of the marinade on both sides and let them marinate for 15 to 30 minutes.
Smokey Chicken & Brie Sandwich

Simple lemon mayonnaise. Mix Hellmann’s with lemon and parsley. That’s it.
Smokey Chicken & Brie Sandwich

Oh yeah, and stir.
Smokey Chicken & Brie Sandwich

The Bread. I bought one large bread, you can use buns as well.
Smokey Chicken & Brie Sandwich

Thinly slice the brie. Feel to remove the rind. I don’t, to me this constitutes a grave sin.
Smokey Chicken & Brie Sandwich

 
We’ve had some really bad weather, so I used my stove top grill. I preheated it for 10 minutes. You can do this on your BBQ as well and it will be even better.
 

Season the chicken with a little salt and grill them for about 3 to 4 minutes, depending on their thickness. Flip them over, place a slice of Brie on top and cover it with a lid or, as I do, a cast iron skillet so the Brie can melt.
Smokey Chicken & Brie Sandwich

Slice the bread and don’t be like me; don’t slaughter the poor bread. I suck at opening up a bread. Spread the lemon mayo all over the bottom half.
Smokey Chicken & Brie Sandwich

You can use whatever salad leaves you feel drawn to. Arugula is nice and peppery, it works.
Smokey Chicken & Brie Sandwich

Top the bread with the salad leaves, and be generous.
Smokey Chicken & Brie Sandwich

The Brie should have melted by now.
Smokey Chicken & Brie Sandwich

Yup, it’s all soft, creamy and gooey. Carefully place the chicken on top of the salad leaves.
Smokey Chicken & Brie Sandwich

Grab yourself a glass of wine and you’re all set.
Smokey Chicken & Brie Sandwich

This makes for the perfect lunch, but throw in a potato salad and maybe some extra greens on the side, and you have a wonderful dinner as well.

 

Smokey Chicken & Brie Sandwich
Ingredients
    Sandwich:

    multi-grain bread or buns
    1 large chicken breast (cut in half)
    4 tbsp olive oil
    1/2 tsp Sichuan pepper (also knows as Szechuan)
    1 tsp smoked sweet paprika powder
    1/4 tsp garlic powder
    1 tbsp lemon juice
    4 thin slices Brie
    sprinkling salt
    salad leaves
     
    Mayo:

    5 tbsp Hellmann’s
    1 tbsp lemon juice
    1/2 tsp dried parsley

Directions
    Heat a skillet and roast the Sichuan peppers for a minute over high heat, then lightly crush them. Add them to 4 tbsp oil and mix them in with the smoked paprika and garlic powder followed by the lemon juice.

    Slice the chicken breasts lengthwise rather than flattening them with a meat hammer. Make sure each chicken gets some of the marinade on both sides and let them marinate for 15 to 30 minutes.

    Mix Hellmann’s with lemon and parsley. That’s it. I bought one large bread, you can use buns as well. Thinly slice the brie. Feel to remove the rind.

    Season the chicken with a little salt and grill them for about 3 to 4 minutes, depending on their thickness. Flip them over, place a slice of Brie on top and cover it with a lid or, as I do, a cast iron skillet so the Brie can melt.

    Slice the bread in half and spread the lemon mayo all over the bottom half. Top with the salad leaves and chicken.

Meal type: lunch, dinner, chicken
Servings: 4
Copyright: © kayotickitchen.com

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    6 Comments »

    1. 1

      It looks delicious! What kind of bread is that? Over here multi- grain does not look anything like that, I wish :).  I never got used to the bread here, so I just started making my own bread and came to the conclusion that it is way better then the bread that sticks to the roof of my mouth.

      Arrisje on Apr 24, 2012 @ 12:54 am Reply
    2. 2

      OMG. This is like a WET DREAM.

      Bev Weidner on Apr 24, 2012 @ 2:25 am Reply
    3. 3

      Looks divine! Great lunch recipe!

      Tine on Apr 24, 2012 @ 2:55 pm Reply
    4. 4

      Seriously, brie is the most favored food in my life.  And I’m a Donna Hay wanna be…I’m so in love with this!

      Rhonda on Apr 25, 2012 @ 8:12 am Reply
    5. 5

      Oh what a great idea! I never thought to use Brie in a sandwich!  We love Brie! I am going to try this as a family treat for dinner using fresh toasted croissants for the bread. Thank you!
      Every Halloween my daughter (since she was 7) makes a “Bleeding Brie Heart” for an appetizer for  the Halloween party we go to. It is so simple a child can do it and it fits the “icky Halloween” themes. Cut the wheel of Brie into a heart shape. Place it in a puff pastry sheet. Put a couple Tablespoons of a bright red jam, your choice of flavor (strawberry, raspberry, cherry or any other bright red jam you have available). Wrap the pastry over the cheese and jam and smooth out the edges to seal the pastry so nothing leaks out. Brush on some egg white to make the heart glossy and bake in the oven long enough brow the crust , approx 15 to 20 minutes. Let cool before slicing into. Serve with crackers.
      The kids and adults love this, because when you slice the heart it bleeds! And it is delicious!
      You could do this for other events using other jams and just use a whole wheel of Brie instead of cutting a shape out….but because this is my daughters big thing….we reserve it for Halloween just for her. Your son would have no problems doing it himself. He seems very handy in the kitchen! Your such a good Mom.                 Cynthia

      Cynthia on Apr 30, 2012 @ 2:45 pm Reply
    6. 6

      Perfect for lunch and seems so healthy! :-)
      http://www.flavorsofbelize.com

      Flavors Of Belize on Jun 21, 2012 @ 12:02 am Reply

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