Kickin’ Chicken Sandwiches with Cucumber Topping

(9)
  4 reviews
  • 35|min prep time
  • 35|min total time
  • 15 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Bake 15 to 20 minutes or until rolls are golden brown. Cool 5 minutes.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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