Street Corn Chicken Sandwich

the Story

Indulge in the bold flavors of this Street Corn Chicken Sandwich, where tender, slow-cooked chicken meets the smoky-sweet notes of classic street corn. The juicy chicken, infused with subtle spices, is layered on a toasted ciabatta roll, offering a satisfying crunch that complements its hearty filling. A slice of pepper jack cheese melts over the chicken, adding a kick of heat that’s perfectly balanced by the creamy corn salsa, bright cilantro, and a squeeze of lime. Each bite is a celebration of bold textures and zesty flavors, making this sandwich a standout for any meal.

the Ingredients

• (4) Ciabatta Demi-Baguette

• (2) Pounds of Chicken Breasts, cut into Bite-Size Pieces

  • Seasoning:

    • 2 tsp Onion Salt

    • 2 tsp Citrusy Garlic Powder (Available at Trader Joe's)

    • 2 tsp Everything but the Elote (Available at Trader Joe's)

    • 2 tsp Paprika

• (1) 8 oz. Package of Cream Cheese, softened

• (8) Slices of Pepper Jack Cheese, (2) Per Sandwich

• 1 Cup Heavy Whipping Cream

• 1 Cup Low Sodium Chicken Broth

• (1) 15 oz. Can of Whole Kernel Corn, Drained

• (2) Limes

• 1/2 Cup Cotija Cheese, Crumbled

• (1) Container of Cilantro, Gourmet Garden

• Olive Oil, for Toasting the Baguette

the Instructions

Cooking the Chicken & Corn

• Line a Crockpot with a plastic liner for easy cleanup later.

• Place the Bite-Size Pieces of Chicken at the bottom of the crockpot.

• Add the seasoning (Onion Salt, Citrusy Garlic Powder, Elote, and Paprika) and stir it into the meat. Make sure all the meat is covered with seasoning.

• Pour the Heavy Whipping Cream and Chicken Broth over the Chicken Pieces.

• Slice one of the limes, and squeeze the juice over the Chicken Pieces.

• In a large mixing bowl, add the drained corn, elote seasoning, and cream cheese. Mix well.

• Carefully top the Chicken Pieces with the Corn Mixture, but do not stir the mixture into the Chicken. Let the Corn act as a top layer.

• Cover the lid, and cook on HIGH for 4 Hours.

• Once cooked, carefully scoop out the Corn Mixture into a large mixing bowl. Add the cilantro, cotija cheese, and juice from the other lime. Mix well, and set aside.

• Before draining the Chicken Pieces, carefully set aside some of the liquid. This will be used to coat the Chicken, once it has been shredded.

• Drain the Chicken and let rest for 10-15 minutes. Then, shred with a fork.

• Once the chicken has been shredded, add enough of the liquid back to the chicken to keep it moist.

The Assembly

• Preheat the Oven to 400 Degrees.

• Cut each Ciabatta Baguette in half on a cutting board.

• Pull out some of the insides of both pieces to create a space for the filling.

• The bottom piece of Ciabatta will be filled with an even layer of the Street Corn.

• The top piece of Ciabatta will be filled with (2) half slices of the pepper jack cheese, cut in half, followed by an even layer of the Shredded Chicken.

• Before closing the sandwich, place the remaining (2) half slices of pepper jack cheese over the street corn. Then, close the sandwich.

• Drizzle the top of the Ciabatta with Olive Oil, and place in the Oven for 15 minutes.

• Let Cool for 1 Minute and Enjoy.