Best Chicken Louie Sandwiches Recipes

CHICKEN LOUIS SANDWICHES

Chicken Louis Sandwiches image

Drawing inspiration from the sea, this refreshing chicken salad is anything but ordinary.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons mayonnaise or salad dressing
1/4 cup chili sauce
1 teaspoon lemon juice
1 1/2 teaspoons seafood seasoning (from 6-oz container)
1 1/2 cups chopped cooked chicken breast
1 medium stalk celery, sliced (1/2 cup)
2 tablespoons diced red bell pepper
6 croissants, split
1 cup shredded iceberg lettuce

Steps:

In large bowl, mix mayonnaise, chili sauce, lemon juice and seafood seasoning. Stir in chicken, celery and bell pepper.
Spoon chicken mixture onto bottoms of buns. Top with lettuce and tops of buns.

Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 90 mg, Fat 3, Fiber 2 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 450 mg, Sugar 5 g, TransFat 1/2 g

CHICKEN LOUIE SANDWICHES

Chicken Louie Sandwiches image

My sister gave me this recipe for a yummy, easy sandwich. We normally marinate the chicken breasts in either yoshida sauce or terriyaki sauce. I recommend the Dai Day duck sauce but use your favorite.

Provided by SB61287

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 hoagie rolls
4 chicken breasts
4 slices ham
1 cup monterey jack cheese, shredded
1 cup duck, sauce
2 tablespoons butter or 2 tablespoons margarine

Steps:

Grill breasts until done. Lightly butter rolls & grill until toasty. Layer chicken, ham & cheese on bun. (At this point, we like to put sandwich in toaster oven or oven just until cheese melts). Serve with duck sauce so each person can add as much or little as they like.

Nutrition Facts : Calories 572.7, Fat 30.2, SaturatedFat 13.2, Cholesterol 133.2, Sodium 593.8, Carbohydrate 30.2, Fiber 1.3, Sugar 1.1, Protein 42.9

CHICKEN AIOLI SANDWICHES

Chicken Aioli Sandwiches image

An aioli is a French mayonnaise made of garlic and olive oil. A yummy sandwich! The chicken needs to be marinated overnight; the prep time. Please rate and review. :) Courtesy Wolfgang Puck.

Provided by Ashbow

Categories Lunch/Snacks

Time P1DT25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup chopped green onion
1 teaspoon chili flakes
1/2 cup peanut oil
4 (4 ounce) chicken breasts
4 focaccia rolls or 4 other good-quality round crusty sandwich rolls
4 slices provolone cheese
romaine lettuce
2 tomatoes, sliced
1 red onion, sliced
1 tablespoon chopped garlic
1/4 cup chopped basil
2 egg yolks
salt
fresh ground white pepper
1 tablespoon Dijon mustard
2 cups safflower oil
1 tablespoon lemon juice

Steps:

Aioli:.
In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.
Sandwich:.
Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
Raise the oven temperature to 450 degrees F.
Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the aioli on the top half of the roll and place the roll on top of the sandwich.