Bake-Off® Contest 45, 2012
Roxboro, North Carolina

Kickin’ Chicken Sandwiches with Cucumber Topping

Make restaurant-style "hot" chicken sandwiches in about 30 minutes. Really!

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  • prep time 35 min
  • total time 35 min
  • ingredients 15
  • servings 6
 

Ingredients

1
can Pillsbury® refrigerated crusty French loaf
1
tablespoon Crisco® 100% Extra Virgin Olive Oil
1
egg
1
tablespoon water
3
cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4
teaspoon garlic powder
1/8
teaspoon salt
1/8
teaspoon ground black pepper
1/2
cup hot red pepper sauce
1/4
cup unsalted or salted butter
1
tablespoon honey
2
cups thinly sliced English (seedless) cucumber
1/4
cup diced celery
1/3
cup blue cheese dressing
1/2
teaspoon dill weed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough; press into 15x9-inch rectangle. Cut in half lengthwise; cut crosswise into thirds, forming 6 pieces. Brush each piece with olive oil. To make rolls, fold each piece of dough almost in half crosswise, bringing top end of dough to within 1/4 inch of bottom end (oiled surfaces will be touching). Place on cookie sheet. In small bowl, beat egg and water with fork; brush on tops of rolls.
  • 2 Bake 15 to 20 minutes or until rolls are golden brown. Cool 5 minutes.
  • 3 Meanwhile, in large bowl, stir together chicken, garlic powder, salt and pepper; mix well. In small microwavable bowl, microwave pepper sauce, butter and honey on High 15 to 30 seconds or until butter is melted; stir. Add to chicken mixture; mix well. In another medium bowl, add cucumber, celery, dressing and dill; toss to combine.
  • 4 To serve, gently open sandwich rolls. Fill each with about 1/3 cup chicken mixture; top with scant 1/4 cup of the cucumber mixture. Serve with any remaining cucumber mixture.
  • 1 Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough; press into 15x9-inch rectangle. Cut in half lengthwise; cut crosswise into thirds, forming 6 pieces. Brush each piece with olive oil. To make rolls, fold each piece of dough almost in half crosswise, bringing top end of dough to within 1/4 inch of bottom end (oiled surfaces will be touching). Place on cookie sheet. In small bowl, beat egg and water with fork; brush on tops of rolls.
  • 2 Bake 15 to 20 minutes or until rolls are golden brown. Cool 5 minutes.
  • 3 Meanwhile, in large bowl, stir together chicken, garlic powder, salt and pepper; mix well. In small microwavable bowl, microwave pepper sauce, butter and honey on High 15 to 30 seconds or until butter is melted; stir. Add to chicken mixture; mix well. In another medium bowl, add cucumber, celery, dressing and dill; toss to combine.
  • 4 To serve, gently open sandwich rolls. Fill each with about 1/3 cup chicken mixture; top with scant 1/4 cup of the cucumber mixture. Serve with any remaining cucumber mixture.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
120mg
120%;
Sodium
1310mg
1310%;
Total Carbohydrate
30g
30%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
4%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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