Spiced grilled chicken sandwiches with mushroom and Swiss cheese are full of so many vibrant spices. A little pinch of everything from nutmeg to cinnamon, cumin, cayenne, and allspice combine to make the best grilled chicken sandwich around.
Hello. Let me introduce you to your new go to spice blend for all things chicken.
Do not get intimidated by the long list of spices. Also, do not doubt the fact that these all work together.
Trust the blogger.
Here is what goes into the spice blend:
Salt and Pepper (duh)
Cayenne Pepper
Ground Cumin
Smoked Paprika
Ground Cinnamon
Dried Thyme
Nutmeg
Allspice
You are probably looking at three of the above ingredients and thinking twice about this recipe.
The above list of spices, along with grated garlic, fish sauce, lemon juice, and a little olive oil, combine to make the best spiced grilled chicken sandwiches.
The flavors combine and marry around the chicken, giving it an almost jerk chicken feel. Once, we smother the chicken in some crispy mushrooms and Swiss cheese, the flavors of the chicken still stand out!
That is what we want.
As much as I love cheese, you don’t wanna lose the beautiful grilled chicken in a pile of ooey gooey.
Let’s say that spice list makes you nervous. Start with this grilled chicken Caesar sandwich. If you can handle that, then move on to the spiced chicken.
The perfect side dish to this chicken is a quick cucumber salad or even a creamy cucumber salad to cool down your mouth.
Remember, the heat levels can be adjusted to your preference if you do not handle a lot of cayenne.
This recipe is worth standing out in 30 degree weather for… which we definitely did more than once!
Spiced Grilled Chicken Sandwiches with Mushrooms and Swiss
Spiced chicken marinated in lemon, garlic, Worcestershire, fish sauce, and olive oil then grilled and topped with sautéed mushrooms and Swiss cheese.
Ingredients
- 2 large chicken breasts, cut in half length-wise
- 2 garlic cloves, grated
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp fish sauce
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/2 tsp cayenne pepper
- 1/2 tsp cayenne
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp dried thyme
- 1/4 tsp smoked paprika
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 3 tbsp extra virgin olive oil
- 2 cups grated Swiss Cheese
- 6 baby bella mushrooms, sliced
- 1 tbsp avocado oil
- 2-4 brioche burger buns
- optional toppings: dijon mustard, mayo, tomato, and spinach
Instructions
- Add the garlic, salt, pepper, fish sauce, Worcestershire, lemon juice, cayenne, cumin, cinnamon, thyme, paprika, nutmeg, allspice, and olive oil to either a gallon sized sealable plastic storage bag or a rectangular baking dish. Whisk to combine.
- Add the chicken to the marinade. Seal/cover with plastic wrap and store in the fridge for at least 30 minutes and up to 12.
- Preheat the grill to medium/high, one burner high and the other two on medium. While you preheat the grill, let the chicken come to room temperature.
- Add the avocado oil to a small skillet over medium heat. Sauté the mushrooms for about 10 minutes until golden. Set off to the side.
- Grill the chicken for 7 minutes over the high heat, flip, and then cook for 3-5 minutes over the medium heat. Leave the grill covered while cooking.
- Once you flip the chicken, cover each chicken half with a little cheese and mushrooms. Cover with lid. Once the chicken has an internal temp of 165 degrees F, it is cooked.
- Remove the chicken and let rest while you get some good grill marks of the buns.
- Top the buns with dijon or mayo or both along with some spinach, and sliced tomato. You totally don't need all the toppings, those are just my suggestions.
Notes
Feel free to scale the cayenne back to 1/4 tsp if you are worried they will be too spicy.
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