***Disclosure: I received product samples to facilitate my post. No other compensation has been provided, and all opinions are 100% honest and have not been influenced in any way.***
It's during the lazy days of spring and summer that I don't want to be inside, slaving away over the stove while my family enjoys time outdoors. So of course, I like to find quick and easy meal options that are easy to throw together, but don't skimp on flavor. One meal we've been loving lately is delicious, savory grilled chicken subs topped with bacon, cheese, and a very special Sepo-Slaw.
This super-creative, gourmet sauce was developed by chef with great culinary background and experience. This sauce is incredibly versatile, as it can be used on salads, sandwiches, on chicken or fish...Anywhere, really! It can even be used as a dip.
So what does Sepo Sauce taste like? Well, it's definitely got a bit of kick to it. The sauce is creamy, garlicky, and has a nice hint of horseradish, herbs, and spices. It has a complex yet pleasing flavor that can fit well into most any meal. My husband and I LOVE it as-is, but it's a bit too bold for one of my kids. Xander hates anything spicy, so we tone it down with a little bit of sugar for him. Works like a charm!
Anyway, I have been experimenting with my Sepo Sauce, trying different ways to incorporate this versatile condiment into our meals. When I made these spur-of-the-moment chicken subs with Sepo-Slaw, my family raved! The best part? Not only were these subs bursting with flavor, they were quick and easy, too!
Once my chicken was done marinating, I slapped it onto the grill. You can grill either outdoors or indoors. I cooked these breasts, which had been pounded to about 1/2 inch thickness, for about 7 minutes on our Foreman grill. Cook time may vary depending on what kind of grill you're using and the temperature.
Once my chicken was a nice 165 degrees internally, I pulled it from the heat and allowed it to rest for about 5 minutes. Then I sliced it up, about 1/4 inch thick per slice.
While the subs were baking, I whipped up some super-fast Sepo Slaw. I used some packaged organic slaw mix that I found in my grocery store's produce section.
- 2 boneless skinless chicken breast halves
- 1 teaspoon rosemary
- 1 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
- Juice from 1 lemon, squeezed and free of chunky stuff.
- 2 tablespoons olive oil
- 4 sub rolls
- 1/2 cup shredded cheese of your choosing. We used cheddar this time, but any kind will produce cheesy deliciousness.
- 1 1/2 cups coleslaw mix. (Can be found in most produce departments.)
- 1/4 cup Sepo Sauce
- Bacon! This is optional, but I truly believe that bacon makes everything better, so I'd definitely recommend including it!
- Preheat oven to 350.
- Trim your chicken breasts of any nastiness. For me, this means the "white goo" and anything that resembles connective tissue, veins, or blood. Yes, I have a complex. Once chicken is trimmed, lay it between 2 pieces of Saran Wrap and pound it with a meat mallet until it's about 1/2 inch thick throughout. This is to ensure even cooking.
- Place chicken on a shallow dish or tray. Mix the lemon juice, olive oil, and all spices together. Rub this onto your chicken. Be sure to really massage these spices into both sides of the meat. Cover and refrigerate for at least 30 minutes. I prefer a few hours so the flavors really get to know one another, but 30 minutes will do if you're in a pinch.
- Once your chicken is done marinating, throw it on the grill! This can be done outdoors, or on an indoor grill. We used our George Foreman grill. Cook until chicken is 160 degrees internally, or the meat is white and all juices run clear. If there's any pink, it needs more cooking time!
- Allow chicken to rest for 5 minutes on a cutting board. Then, slice your chicken into strips about 1/2 inch thick. These are easier to place on your sandwich buns than a big old hunk would be, and it allows the cheese to get in all those nooks and crannies. Trust me here. Slice it up.
- Place your sub rolls onto a cookie sheet. Load them up with your chicken, cheese, and bacon. Throw this into the oven for about 12 minutes, so your bun is nice and toasty and the cheese is all gooey. WARNING: This will smell good. Very, very good.
- While your subs are getting nice and toasty, throw together your Sepo Slaw! Just take your slaw mix and Sepo Sauce, and mix them all together. If you have super-picky kids, add a teaspoon of sugar to the Sepo Sauce to tone down the robust flavors a bit. (We have one picky eater who hates anything even remotely spicy, and this worked wonders!)
- Enjoy this quick and easy weeknight meal with fries, salad, or your favorite sides!