Juice of one lemon
4 heaping teaspoons of Garlicmash
1/4 teaspoon One Hump Dry Rub
1lb chicken tenders
1/4 c Miracle Whip
1t Smoke Island Elixir
Toasted onion focaccia rolls (Stop and Shop bakery)
red leaf lettuce
grated parmesan, mozzarella, and provolone cheese
Marinate chicken tenders for at least 20 minutes. The lemon juice will sort of pre-cook the proteins in the chicken, so the longer you leave it in, the lemonier the chicken will be.
Cook the chicken over a hot charcoal grill until it just starts to blacken, then sprinkle with a bit of grated parmesan (parmesan adds a nice "bite" to compliment the scampi flavor), and allow it to melt on the grill while you warm the rolls.
remove the rolls, and cover the bottom roll with dressing. top with chicken, shredded mozzarella and provolone, lettuce, and tomato, and crown with the rest of the roll. enjoy!
This would be great on a panini press, especially if you added roasted red peppers.
thanks for your votes - it makes me so happy to know people like my cooking! XD