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Serves: 2
Prep Time:
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1/2 c panko bread crumbs
1/2 c french fried onions
salt and pepper to taste
3 Tbsp mustard, spicy brown
1/2 stick light butter
1 large skinned and boned chicken breast
1 Tbsp franks red hot sauce
4 chicken strips
1 medium size fresh squash
1 fresh tomatoe
4 fresh sweet basil leaves
1 tsp dill, dried
1 Tbsp olive oil, extra virgin
sea salt and pepper to taste
4 slices of bacon
4 slices of smoked gouda cheese
4 slices chorizo
1 c dukes light mayo
1 Tbsp lemon pepper

The Cook

jamie Beecham Recipe
Full Flavored
Nashville, NC (pop. 5,352)
Member Since Apr 2011
jamie's notes for this recipe:
Picked fresh squash from my garden and fresh herbs.. Needed this inspiration for a sammie challange. My chicken strips were inspired by Melissa Sperka's recipe HONEY NUT CHICKEN STRIPS.

I acutally enjoy this sammie and will be making alot this summer.
Make it Your Way...

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Chicken: Flaten on large chicken breast and cut in 4 large strips to fit your sammie bread.
Brush each piece with the mustard.
Crush the french fried onions in a mixing bowl and add the panko crumbs.
Roll each piece of chicken strip in the mixture.
Prepare a sheet pan with foil and spray with vegetable spray. Lay each strip on pan.
Melt the butter and drizzle over the strips.
Place in a preheated oven at 375 degrees. Bake about 20 minutes or till done not allowing to burn.

Remove from the oven and drizzle the Franks red hot sauce over each piece. Set aside
I cooked all this on my indoor grill.
Place 4 slices of bacon on grill and cook. Slice squash in round circles and place in a mixing bowl.
Drizzle with olive oil and crush basil on it. Salt and pepper to taste. Mix till well covered.
Do the same for the tomatoe.
Remove the bacon from the grill and lay the squash and tomatoe down on the hot grill of bacon grease. Sprinkle the dill over the vegies and grill lightly till tender.
Add the Chorizo on the grill at the last just to warm.
Place the chicken strips down on grill side by side two each and lay the bacon strips across them. Layer the 2 slices of gouda cheese on the strips and let begin to melt. Layer the Chorizo, then the squash and tomatoes. With a spatula pick it up and place on a prepared bun.
Place dukes mayo in bowl and add the lemon pepper sesoning and stir together. Add to the top of the strips and vegies. Top with a toasted top of bread or bun top.

About this Recipe


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user Melissa Sperka MelissasSouthernStyleKitchen - Jun 22, 2012
Oh my Jamie...this looks to die for!! So honored my chicken strips inspired you, thanks!! :)
user jamie Beecham jamie4cakes - Jun 22, 2012
Thank you Melissa and I really like your recipe thanks for sharing and allowing me to use it with my changes.
user Lynn Socko lynnsocko - Jun 22, 2012
Awesome combo lady, love it!!!
user jamie Beecham jamie4cakes - Jun 22, 2012
Thanks Lynn I want to eat some more but better not lol

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