Description
An epic double stacker grilled chicken sandwich with grilled pineapple, fried onion strings and whipped feta cheese on a Hawaiian roll.
Ingredients
- 1 pound Bacon
- 2 Tablespoons Butter
- 4 whole Hawaiian Rolls
- 1 pound Boneless, Skinless Chicken Breasts
- Olive Oil, For Brushing On Chicken
- 8 whole Pineapple Slices
- 2 cups Stubbs Sweet Honey & Spice BBQ Sauce
- FOR THE WHIPPED CHEESE:
- 4 ounces, weight Cream Cheese, Softened
- 4 ounces, weight Pepperjack Cheese
- 4 ounces, weight Feta Cheese, Crumbled
- FOR THE ONION RINGS:
- 1 cup All-purpose Flour
- 1 Tablespoon Coarse Salt
- 1 Tablespoon Black Pepper
- 1 whole Yellow Onion, Sliced
- 2 whole Eggs, Whisked
- 4 cups Sunflower Oil, For Frying Onions
Preparation
Fry bacon until done. Turn heat down to low. Remove bacon and cover. Butter rolls and place rolls underside down in pan for several seconds until golden brown; remove.
For the whipped cheese, combine cream cheese, pepperjack and feta until smooth. Cover and refrigerate until ready to make the sandwich.
For the onion rings, combine flour, salt and pepper. Combine onions in flour mixture. Dip in egg, then toss in flour mixture again.
Preheat oil to 350ºF and fry onion strings until golden brown. Drain on paper towels.
Preheat grill for at least 10–15 minutes.
Sprinkle chicken breasts with salt and pepper and brush with olive oil. Place on prepared grill with pineapple slices. Turn after 5 minutes and brush with BBQ sauce. Turn again after 5–7 minutes (don’t turn if there’s no grill marks on the bottom!), and brush with sauce. Grill for another 5 minutes and remove.
Make sandwich by layering bottom bun, whipped cheese, chicken, bacon, more sauce, pineapple and onion strings, repeat.
