Maple Sriracha glazed chicken and blue cheese sandwich

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The IIHF World Juniors are currently happening in Finland. I was in a Game Day thread during the Canada Denmark game and someone joked “it’s maple syrup vs… what does Denmark have? Blue cheese!” Right away I thought “that would actually make a delicious combo!!” And so I got to work crafting this sandwich.

Bread and aioli recipes here:

Shaved BBQ pork sirloin sandwich with smoked Gouda and garlic aioli


www.raymondsfood.com

Maple Sriracha glazed chicken and blue cheese sandwich

The IIHF World Juniors are currently happening in Finland. I was in a Game Day thread during the Canada Denmark game and someone joked "it's maple syrup vs... what does Denmark have? Blue cheese!" Right away I thought "that would actually make a delicious combo!!" And so I got to work crafting this
Prep Time4 hrs
Cook Time20 mins
Total Time4 hrs 20 mins
Course: sandwich
Cuisine: canadian
Servings: 2 sandwiches

Ingredients

For The Chicken and Marinade

  • 2 tbsps Maple Syrup Canadian (I used medium)
  • 1 tsp soy sauce /
  • 1 tsp sriracha
  • 2 tsps lemon juice
  • 1 tsp chopped garlic
  • pepper
  • 2 chicken boneless, skinless thighs

The Rest

  • 1 bread crispy
  • 1/4 Cup blue cheese crumbled Danish
  • handful spinach baby , stemmed
  • 1/4 cup red onion , chopped
  • 5 tbsps garlic aoili

Instructions

  • Cut the chicken into small strips about 2" long, combine with all other marinade ingredients in a ziplock bag and refridgerate 2-4 hours
  • Preheat your broiler.
  • Drain chicken of most of the marinade and cook in a hot pan til done to your liking (5-8 minutes)
  • cut the bread loaf in half horizontally and slather equal amounts of aioli on each piece, then place in the broiler until toasted.
  • Toss the chicken with the onion in a medium mixing bowl to combine evenly.
  • When the bread has toasted, place spinach on the bottom pieces, then top with chicken and onions and add the blue cheese.
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