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Homemade Pulled Chicken Suiza Sammies recipe photo

Pulled Chicken Suiza Sammies

Tender shredded chicken tossed in a creamy salsa verde sauce and melted Monterey Jack on sandwich rolls.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Spatula or wooden spoon
  • Mixing Bowl
  • Baking Sheet
  • Broiler or Oven

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 small red onion chopped
  • 2 cloves garlic chopped
  • 1 lime juice of
  • 1 tablespoon honey
  • 1.5 cups salsa verde about 1.5 cups (I used Goya brand)
  • 1/2 cup sour cream
  • 1 rotisserie-style chicken skin discarded and meat shredded
  • 4 sandwich rolls split
  • 1 cup Monterey Jack cheese shredded

Instructions
 

  • Preheat the broiler and position an oven rack about 6 inches from the heat.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chopped red onion and garlic and cook, stirring, until softened, about 2 minutes.
  • Stir in the lime juice and honey, then add the salsa verde and warm the mixture until heated through.
  • Remove the skillet from heat and stir in the sour cream until the sauce is smooth and combined.
  • Place the shredded chicken in a mixing bowl and add the sauce gradually, stirring to coat; you may not need all the sauce depending on how moist your chicken is.
  • Pile the sauced chicken onto the bottom halves of the split rolls, then sprinkle evenly with the shredded Monterey Jack cheese.
  • Place the assembled sandwich bottoms on a baking sheet and broil just until the cheese melts and bubbles, watching closely to avoid burning.
  • Set the roll tops in place and serve immediately.

Notes

  • Make the sauce and add to the chicken gradually to avoid over-saucing.
  • Use more or less sauce based on how moist your shredded chicken is.
  • This recipe was adapted from Taste and Tell.