Pulled Chicken Suiza Sammies
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Today’s star: incredibly flavorful Pulled Chicken Suiza Sammies. This is a delightful adaptation of a Rachael Ray recipe I discovered over at another food blog, Taste and Tell. I especially appreciated she tweaked the original, notably swapping out the sometimes less readily available crème fraîche for good old sour cream. This change that perfectly aligns with my own go-to approach in the kitchen.
Theis easy Mexican sandwich truly lives up to the hype of being both quick to assemble and utterly delicious, making them a weeknight win! The name itself, ‘suiza,’ sparked my curiosity. A little digging reveals that ‘suiza’ is indeed Spanish for Switzerland, leading me to believe the moniker likely nods to the creamy richness often associated with Swiss cuisine, perhaps hinting at the melted Swiss cheese that traditionally graces these sandwiches.
What you get with each bite is a wonderfully creamy chicken filling boasting a subtle and satisfying kick – pure yum! I also found that the recipe generously yields more than the initially stated four servings. You can easily get at least six, and possibly even eight satisfying sandwiches.
To elevate the texture and prevent any sogginess, I highly recommend toasting the sandwich rolls, a simple adjustment I’ve incorporated into the instructions for the best possible sandwich experience.
Ingredients for Pulled Chicken Suiza Sammies
- OLIVE OIL
- RED ONION
- CLOVES OF GARLIC
- JUICE OF A LIME
- HONEY
- TOMATILLO SALSA OR SALSA VERDE
- SOUR CREAM
- ROTISSERIE-STYLE CHICKEN
- SANDWICH ROLLS
- SLICES SWISS OR MONTEREY JACK CHEESE
Instructions for Pulled Chicken Suiza Sammies
Get the Broiler Ready: Preheat your broiler to medium-high heat. Keep a close eye on it as broilers can heat up quickly!
Sauté the Aromatics: In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and cook until it begins to soften and become translucent, about 2 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Build the Flavorful Sauce: Pour in the fresh lime juice and honey, stirring to combine with the softened onions and garlic. Then, add the salsa verde and heat it through, allowing the flavors to meld together for a minute or two. Stir in the sour cream.
Coat the Chicken: Add the shredded or pulled cooked chicken to the skillet and toss it thoroughly with the sauce. Heat the chicken through for a couple of minutes.
Toast the Rolls & Melt the Cheese: Place the sandwich rolls on a baking sheet and slice them horizontally. Arrange the bottom halves of the rolls on the baking sheet and top each with a slice of cheese. Broil until the rolls are lightly toasted and the cheese is beautifully melted and bubbly. Keep a close watch to prevent burning!
Assemble and Serve: Once the cheese is melted, carefully remove the baking sheet from the broiler. Spoon the flavorful pulled chicken mixture onto the cheesy toasted roll bottoms. Top with the roll tops and serve immediately. Enjoy this delicious and easy weeknight meal!
Frequently Asked Questions
Can I use a different type of salsa?
While salsa verde is traditional for “suiza” flavor, you can certainly experiment with other types of salsa you enjoy. A mild or medium red salsa would offer a different but still delicious flavor profile. Keep in mind the overall taste will vary from a traditional suiza.
Can I use leftover chicken?
Absolutely! This recipe is a fantastic way to use up leftover cooked chicken, whether it’s roasted, grilled, or boiled.
Can I use a slow cooker to make the chicken?
Yes, you can easily adapt this to use slow-cooked chicken. Place boneless, skinless chicken breasts or thighs in your slow cooker with a little chicken broth or water. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and then proceed with the recipe, adding it to the skillet with the sauce. You may need to simmer it for a bit longer to allow the flavors to meld.
What kind of cheese works best?
Swiss or Monterey Jack is are classic choices. However, other good melting cheeses like provolone, pepper jack (for a spicy kick), Oaxaca, or even a mild cheddar would work well.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooked Dr. Pepper Pulled Pork
- BBQ Pulled Pork Sliders
- Pulled Chicken Slider Sandwiches
- Slow Cooker Salsa Verde Pork
Pulled Chicken Suiza Sammies
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp olive oil
- 1 small red onion chopped
- 2 cloves garlic chopped
- 1 lime juiced
- 1 Tbsp honey
- 1 ½ cups store-bought tomatillo salsa or salsa verde
- ½ cup sour cream
- 1 rotisserie chicken skin discarded and meat shredded
- 6 sandwich rolls split
- 6 slices Swiss or monterey jack cheese
Instructions
- Pre-heat the broiler. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes.
- 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.
- 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. Serves 6.
Nutrition
