Grilled Chili Oil Chicken Sandwich with Creamy Mac and Cheese
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Recipe Intro From cooklikeimbook
This Grilled Chili Oil Chicken Sandwich with Creamy Mac and Cheese pairs an Asian-inspired spicy chicken sandwich with the comfort of classic mac and cheese—bold, satisfying, and full of flavor. Built on Dave’s Killer Bread Sandwich Rolls Done Right, it features juicy grilled chicken, jalapeño mac and cheese, crisp romaine, apple jam salad, and a toasted, mayo-crisped bun. A creative and crave-worthy mashup that hits every note.
- Recipe Card
Recipe Card
ingredients
- 1 pound chicken breasts
- 2 tablespoons chili oil
- 1 box macaroni and cheese, prepared
- 1 jalapeño, seeded and chopped
- 4 romaine lettuce leaves, chopped
- 1 apple, chopped or thinly sliced
- 2 tablespoons jam (such as fig, apple, or strawberry)
- 3 Dave’s Killer Bread Sandwich Rolls Done Right
- 1 1/2 tablespoons (per sandwich) mayonnaise
Method
Step 1
Coat the chicken breasts with chili oil in a bowl or on a plate. Let marinate for 5–10 minutes.
Step 2
Air Fryer: Cook at 390°F for 12–15 minutes.
Step 3
Stovetop: Sear over medium-high heat for 4–5 minutes per side, then finish for 2 more minutes. Let rest before slicing.
Step 4
Cook boxed mac and cheese according to package instructions. Stir in the chopped jalapeño.
Step 5
In a bowl, toss romaine lettuce, chopped or sliced apple, and jam until combined.
Step 6
Spread mayonnaise on the inside of the sandwich rolls. Toast on a skillet over medium heat for about 3 minutes, mayo-side down, until golden and crisp.
Step 7
Add a spoonful of mac and cheese (or just the cheese sauce), sliced chili oil chicken, and the apple salad to the toasted roll. Top with the other half of the roll.
Step 8
Plate with a side of jalapeño mac and cheese. Serve immediately and enjoy!