Grilled Chicken, Corn Fritter, & Pineapple Pepper Salsa Sammie

Dee Stillwell


I'm frantically trying to get this weeks sammie challenge posted. This week's ingredients were dill pickles and frozen fruit. I always buy frozen multi colored peppers at the store. I figured since I have always heard any veggie that has seeds is a fruit, that I would use frozen peppers(altho I prefer fresh, they worked fine)...but I added some frozen pineapple for good measure. I made some with sausage and some with chicken breast and I must say, I liked the chicken better, but both were yummy..the grilled salsa made the sammie so good..My son said "great flavor combo, very good mom". They tasted pretty awesome. Enjoy.


★★★★★ 4 votes



  • 4
    dutch crunch rolls, split & grilled
  • 2
    large chicken breasts, cut into 2 pieces each.
  • or
    ground breakfast sausage
  • 3 Tbsp
    dill pickles, chopped small
  • 1 tsp
    seasoning salt
  • 1 tsp
    garlic powder
  • 1/2 tsp
  • 1/2 tsp
  • 1 c
    shreaded mozzarella cheese, divided between 4 meat servings

  • 2 c
    frozen multi colored bell peppers and onions(or use fresh)
  • 1 c
    frozen pineapple tidbits
  • 1/4 c
    chopped cilantro
  • 1/4 c
    fresh salsa, or fresh chopped jalapino
  • 1 Tbsp
    verde sauce
  • 2 tsp

  • 1 - 8 -oz can(s)
    kernal corn, drained
  • 1 large
  • 1 c
    buttermilk, more if needed for thinner batter
  • 1 Tbsp
    verde sauce (may use diced jalapino)
  • 3/4 c
  • 1/2 c
    yellow cornmeal
  • 1 Tbsp
  • 1 1/4 tsp
    baking powder
  • 1/4 tsp
    salt & pepper

How to Make Grilled Chicken, Corn Fritter, & Pineapple Pepper Salsa Sammie


  1. Make salsa first so flavors can marry. I grilled the frozen peppers and pineapple in a grill pan over high heat till it had some grill marks. Remove and set aside to cool. While cooling, make fritter batter. Mix all wet ingredients with a whisk in deep bowl. Stir together dry ingredients in another bowl and stir dry into wet. Heat skillet with 1 Tbl butter & 1 Tbl EVOO. Spoon into med hot skillet and fry like a pancake till browned on both sides.
    I do this while someone is grilling the meat.
  2. Prepare chicken by butterflying the breast and cutting in half lengthwise to fit longer buns. If using sausage, place 1 1/2 lbs breakfast sausage in a bowl and stir in the chopped pickles. Form into 4 patties that best fit your shape of bun. Make larger and flatter to allow for shrinkage and so it cooks more evenly. Season chicken with seasonings listed..but just pepper the sausage patties. Grill until done and a little charred. Sprinkle with mozzarella cheese and let melt.
  3. Grill split rolls and then assembls sammies..mayo and dill pickle plank on the chicken one. Then chicken, corn fritter and grilled salsa on top..Enjoy!

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