Recipe
Grilled Chicken, Creamed Corn and Cilantro Coleslaw Sandwich
Prep Time: 1 hr
Cook Time: 25 min
Serves: 4
Canada Day Sandwich
Contributed By: Ricardo Cuisine
Ingredients
Brine:
2 cups (500 mL)
(500 ml) water
1 tbsp (15 mL)
brown sugar
1 tbsp (15 mL)
salt
1/2 tsp (2.5 mL)
crushed black peppercorns
1
bay leaf
2
boneless, skinless chicken breasts, halved into thin cutlets (about ¾ lb/340 g)
Creamed Corn:
1/2
onion, chopped
1
small garlic clove, chopped
1 tbsp (15 mL)
(15 ml) butter
1 cup (250 mL)
(150 g) frozen corn kernels, thawed
3 tbsp (45 mL)
(45 ml) 35% heavy cream
3 tbsp (45 mL)
(45 ml) milk
Coleslaw:
6 cups (1.5 L)
(510 g) green cabbage, thinly sliced with a mandoline
1 cup (250 mL)
(30 g) cilantro, chopped
1
green onion, chopped
2 tbsp (30 mL)
(30 ml) cider vinegar
2 tbsp (30 mL)
(30 ml) canola oil
1/2 tsp (2.5 mL)
sugar
1/2 tsp (2.5 mL)
salt
Sandwiches:
4
sandwich buns
Instructions
Brine
1
In a small saucepan, bring ¼ cup (60 ml) of the water to a boil with the brown sugar and salt. Stir until the sugar has dissolved. Transfer to a large bowl. Add the pepper, bay leaf and the remaining water (1 ¾ cup /440 ml). Let cool completely.
2
Place the chicken cutlets in the brine. Place a plate on the chicken to create a weight and keep them completely submerged. Refrigerate for 30 minutes or overnight.
Creamed Corn
1
Meanwhile, in a saucepan over medium heat, soften the onion and garlic in the butter. Add the corn, cream, and milk. Continue cooking for 15 minutes or until the corn is tender.
2
In a food processor, purée all the ingredients. Season with salt and pepper. Transfer into a bowl and refrigerate for 30 minutes.
Coleslaw
1
In a large bowl, combine all the ingredients. Set aside.
Assembly
1
Preheat the grill, setting the burners to high. Oil the grate.
2
Drain the chicken cutlets. Pat dry with a paper towel. Grill the cutlets for 2 minutes on each side or until cooked through. Cut the cutlets in half, if needed. Grill the buns, if desired.
3
Spread the creamed corn on the buns and add the chicken. Garnish with the coleslaw, to taste. Close the buns.