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Spicy BBQ Chicken Sandwiches
with Poblano, Onion & White Cheddar
35 MIN
4 Servings
From the Test Kitchen
We’re giving classic barbecue chicken flavors a twist with the addition of gochujang for just a bit of heat in these loaded sandwiches. The bold flavors are perfectly contrasted by our simple side salad dressed with crowd-pleasing ranch dressing.
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NutritionPER SERVING
-
Calories730 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 4 Small Baguettes
- 1 Red Onion
-
4 oz Grape Tomatoes
- 1 Poblano Pepper
-
3 Tbsps Ranch Dressing
- ½ cup Barbecue Sauce
- 1 Tbsp Gochujang
-
1 head Green Or Red Leaf Lettuce
- 4 oz White Cheddar Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the baguettes. Grate the cheese on the large side of a box grater. Roughly chop the lettuce. Halve the tomatoes. Combine in a large bowl. Halve, peel, and thinly slice the onion. Cut out and discard the stem, ribs, and seeds of the pepper. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sliced onion and pepper.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl and cover with foil to keep warm.
3
Toast the baguettes:
Meanwhile, place the baguettes on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 5 minutes, or until the edges are lightly browned. Leaving the oven on, remove from the oven. Evenly top the bottom half of each baguette with the grated cheese. Return to the oven and toast 2 to 3 minutes, or until the cheese is melted. Remove from the oven. Carefully transfer to a work surface.
4
Cook the vegetables & make the filling:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the barbecue sauce (carefully, as the liquid may splatter), 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the bowl of cooked chicken; stir to combine. Taste, then season with salt and pepper if desired.
5
Make the salad & serve your dish:
In a bowl, whisk together the ranch dressing and 1 tablespoon of olive oil. Add the dressing to the bowl of prepared lettuce and tomatoes; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted baguettes and filling. Serve the sandwiches with the salad on the side. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the baguettes. Grate the cheese on the large side of a box grater. Roughly chop the lettuce. Halve the tomatoes. Combine in a large bowl. Halve, peel, and thinly slice the onion. Cut out and discard the stem, ribs, and seeds of the pepper. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sliced onion and pepper.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl and cover with foil to keep warm.
3
Toast the baguettes:
Meanwhile, place the baguettes on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 5 minutes, or until the edges are lightly browned. Leaving the oven on, remove from the oven. Evenly top the bottom half of each baguette with the grated cheese. Return to the oven and toast 2 to 3 minutes, or until the cheese is melted. Remove from the oven. Carefully transfer to a work surface.
4
Cook the vegetables & make the filling:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the barbecue sauce (carefully, as the liquid may splatter), 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the bowl of cooked chicken; stir to combine. Taste, then season with salt and pepper if desired.
5
Make the salad & serve your dish:
In a bowl, whisk together the ranch dressing and 1 tablespoon of olive oil. Add the dressing to the bowl of prepared lettuce and tomatoes; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted baguettes and filling. Serve the sandwiches with the salad on the side. Enjoy!
Tips from Home Chefs