Pulled Chicken Suiza Sammies

Today’s recipe is a Rachael Ray recipe that I saw adapted over at Taste and Tell.  She made the recipe more like what I would have done.  The original recipe called for crème fraîche and she changed it to sour cream.  This sandwich is quick to put together and it’s delicious.  This sandwich also has an interesting name.  From what I can tell suiza is Switzerland in Spanish so I am guessing suiza is in the sandwich name because of the Swiss cheese.  With this sandwich you get a nice creamy chicken filling with a slight kick to it.  Yum!  This recipe made more than the four sandwiches stated in the  recipes.  You can get at least 6 maybe 8 sandwiches out of this recipe.  I also think the sandwiches would work best if the sandwich rolls were toasted so I had adjusted the recipe accordingly.

Pulled Chicken Suiza Sammies

• 1 tablespoon extra virgin olive oil (EVOO)
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• Juice of 1 lime
• 1 tablespoon honey
• 1 1/2 cups store-bought tomatillo salsa or salsa verde
• 1/2 cup sour cream
• 1 rotisserie-style chicken, skin discarded and meat shredded
• 4 sandwich rolls, split (I think it makes more like 6-8 sandwiches)
• 4 slices Swiss or monterey jack cheese

1. Pre-heat the broiler. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes.
2. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour. Stir in the chicken to coat.
3. Place sandwich rolls on baking sheet and top bottom half of rolls with the cheese and broil on middle rack until rolls are lightly toasted and cheese is melted. Fill sandwiches with chicken mixture and serve.

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