Po’boy Chicken Sandwiches

Name: Po’boy Chicken Sandwiches
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup mayonnaise; 1 to 2 tablespoons Tabasco sauce; Goya Adobo seasoning or salt and freshly ground black pepper, to taste; Goya Adobo seasoning or salt and freshly ground black pepper, to taste; ¼ cup chopped fresh parsley or cilantro; ¼ cup chopped fresh parsley or cilantro; ½ cup olive oil; 2 teaspoons chili powder; 1 teaspoon Goya Adobo seasoning; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper (or more, if you like things hot); 1 teaspoon paprika; 2½ pounds chicken cutlets, rinsed, trimmed, cut in half crosswise, and pounded flat; 6 fresh rolls; 1 head lettuce of your choice, leaves seperated; 1 head lettuce of your choice, leaves seperated; 2 ripe tomatoes, sliced; 1 red onion, sliced

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

I made these at the firehouse for lunch one day because Jimmy McBrien, L-156, wanted to eat quickly so he could get some things done around the firehouse. Unfortunately for Jimmy, we were very busy that day and didn’t sit down to eat lunch until 4 P.M. You have to get your cast-iron skillet very hot to make this recipe properly. Cooking the sandwiches on a nice hot grill also works well.

Ingredients

Americas
United States
Sandwich
Lunch

Ingredients

Method