The heat in Texas has broken the century mark, rain isn’t forecasted for days and work has worn me and the hubs out. Although we can’t just hop a flight to the island, the power of food will take us there. This sandwich is full of heat, balanced with a sharp creamy dressing and wrapped in a sweet bun.
There are two ways to make this recipe. The easy way and the not so easy way. On weeknights, I go easy…but today, I wanted to do it up right, so I made everything but the jerk seasoning from scratch. The reason I don’t make my own jerk seasoning is because Gigi Ann’s blend of spices is awesome…no reason to mess with perfection.
To build this sandwich, spread the bottom bun with bleu cheese dressing. It’s important the creamy dressing is on the bottom because it will create a cool coating on your tongue in preparation for heat of the jerk. Then, top with a grilled jerk rubbed chicken breast.
If you want to make this the easy way, buy hamburger buns, chicken breasts, bleu cheese dressing and Caribbean Jerk sauce. With the not-so-easy way, I made my own buns, cut the breasts from a whole chicken, made homemade bleu cheese dressing and homemade jerk sauce. Either way, grab a Red Stripe and some lawn chairs, tune the TV to reggae music and be “Ire Mon.” Mek wi nyam (Let’s eat!)
I revised King Arthur Flour’s recipe, using weight measurements and fresh cake yeast.
- 490 grams King Arthur all purpose flour
- 50 grams sugar
- 20 grams fresh cake yeast
- 1 egg
- 10 grams salt
- 200 grams warm water
- 4 tablespoons butter
Mix the flour, sugar, yeast, egg, salt, water and 2 tablespoons of softened butter in your stand mixer for 3-5 minutes, until a ball forms. Knead on the counter to form a ball. Place it back in the bowl, cover and let rise for 1 ½ hours.
Punch down the dough. Using a pastry scraper, divide the dough into eight equal pieces (about 105 grams each). Form each piece into a ball and place on a silpat-lined baking sheet.
Press the doughballs down, until they are about three inches wide. I had to press them down a couple of times because the dough was elastic. Cover and let rise for 1 hour.
Melt the other two tablespoons of butter. Brush half of the butter onto the buns. Bake in a 375-degree oven for 15-18 minutes. Remove from the oven and brush with the remaining butter. Cool and slice in half.
- 2 tablespoons butter
- ½ red bell pepper, diced
- 1-2 habanero pepper, seeded and minced
- 2 scallions, sliced
- 2 tsp. Gigi Ann’s Caribbean Jerk seasoning
- ½ cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
Melt the butter in a medium saucepan over medium-high heat. Add the peppers and scallions. Sauté for 10-15 minutes, until very soft. Add the remaining ingredients. Reduce heat to low and let simmer for 30 minutes.
- 4 ozs. Fage Greek yogurt
- 4 ozs. bleu cheese
- 1 tablespoons apple cider vinegar
- 1 tablespoons milk
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
Whisk together all ingredients.
- 2 chicken breasts
- 2 tablespoons Gigi Ann’s Caribbean Jerk seasoning
Cut two large chicken breasts in half. Rub each side of the chicken breasts with seasoning. Allow to sit at room temperature for 20 minutes. Preheat grill on high heat. Place the chicken on the grill so it sears, but immediately reduce the temperature to medium-low.
Grill chicken for 4-6 minutes; flip and grill for 4-6 more minutes, or until center reaches 180 degrees.
If you’re adventurous, you can cut your own chicken breasts from a whole chicken. I find it produces a juicier piece of meat. Watch this video to learn how.