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Grilled Chicken Sandwich with Smokey Bacon Corn

Grilled Chicken Sandwich with Smokey Bacon Corn


• 4 Turano Gourmet Sandwich Rolls
• 1/2 cup real maple syrup
• 1 tablespoon spicy chili sauce
• 2 tablespoons extra virgin olive oil
• kosher salt and pepper
• 1 pound boneless skinless chicken tenders
• 4 slices thick-cut bacon, chopped
• 4 ears corn, kernels removed from the cob (about 4 cups total)
• 1 teaspoon smoked paprika
• 1/4 cup fresh basil, chopped
• 2 green onions, chopped
• 1/2 cup shredded cabbage
• 1/2 cup plain greek yogurt
• 1/4 cup basil pesto
• 1 avocado


① 1. Stir together the maple syrup, spicy chili sauce, olive oil, and a pinch of salt in a small bowl. Add the chicken to a large ziplock bag and pour half the maple mixture over the chicken. Let sit for 10 minutes.
② Meanwhile, heat a large skillet over medium heat and cook the bacon until crisp, about 5-8 minutes. Stir in the corn, paprika, and pinch each of salt and pepper. Cook 5 minutes and then add the basil, and green onions. Remove from the heat and let cool slightly. Stir in the cabbage.
③ Preheat an outdoor grill or grill pan to medium heat. Oil the grates.
④ Add the chicken and grill for 5-8 minutes per side, basting the chicken with the reserve maple mixture until the chicken is cooked through. Remove from the grill and drizzle any remaining maple mix over the chicken.
⑤ Mix the yogurt and pesto together in a small bowl.
⑥ To assemble, spread the yogurt pesto mix onto the bottom of each Gourmet Sandwich Roll. Top with chicken, corn, and avocado. EAT!

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