Churrasco Island Sandwich


Makes 24 14-oz. servings.
Churrasco Island Sandwich


  • 24 ct. GFS Boneless Skinless Chicken Breast Fillets, Double-Lobe, 8 oz.
  • ½ c. Trade East Blackened Seasoning
  • 6 oz. GFS Pan Coating Spray
  • 24 ct. Gordon Choice Sliced Jumbo Hamburger Buns, toasted
  • 1½ lb. GFS Monterey Jack Cheese, sliced
  • 48 slices Recipe: Charred Tomatoes
  • 1½ lb. Jumbo Spanish Onions, sliced and grilled
  • 12 oz. Markon Ready-Set-Serve Shredded Lettuce
  • 1½ lb. Jalapeño Peppers, thinly sliced
  • 1½ lb. Recipe: Basil Mayonnaise

Recipe Preparation

1. Place a piece of film wrap over the chicken. Pound the chicken with the smooth side of a meat mallet into uniform thickness. Sprinkle the chicken breast with 1 tsp. of the blackened seasoning. Spray the seasoned chicken with pan spray. Place oiled-side down on a heated char-grill or broiler. Cook on both sides to desired doneness.

2. Place 1 slice of cheese on top of the chicken. Place under a heated salamander or broiler to melt the cheese.

3. Place the bottom half of the bun on a warmed serving plate. Place the chicken on the bun. Place 2 warmed tomato slices on top of the cheese. Place 1 oz. of warmed onions on top of the tomatoes. Sprinkle ½ oz. of lettuce over the onions and top with 5 jalapeño slices. Drizzle with 1 oz. of basil mayonnaise and place the top bun on the sandwich.