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Chicken and Cheddar Sliders with Cucumber Remoulade
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Course Appetizer
Italissima Product Cheese
Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
  • 3 tbsp Italissima Mascarpone Cheese
  • 1 tbsp Lemon Juice
  • 1 tbsp Lemon Zest
  • Salt and Freshly Ground Pepper
  • 1 English Cucumber, Seeded and Julienned (or Grated and Drained)
  • 1 lb Chicken Breasts, Cut Into Strips
  • 1 tsp Chiquilin Paprika
  • 1/2 tsp Merchants Spice Garlic Powder
  • 1/2 tsp Cinnamon
  • 1 tbsp Butter
  • 12 Bread Rolls
  • 5 oz Italissima Smoked Aged White Cheddar, Sliced
  • 1 cup Baby Spinach
Course Appetizer
Italissima Product Cheese
Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
  • 3 tbsp Italissima Mascarpone Cheese
  • 1 tbsp Lemon Juice
  • 1 tbsp Lemon Zest
  • Salt and Freshly Ground Pepper
  • 1 English Cucumber, Seeded and Julienned (or Grated and Drained)
  • 1 lb Chicken Breasts, Cut Into Strips
  • 1 tsp Chiquilin Paprika
  • 1/2 tsp Merchants Spice Garlic Powder
  • 1/2 tsp Cinnamon
  • 1 tbsp Butter
  • 12 Bread Rolls
  • 5 oz Italissima Smoked Aged White Cheddar, Sliced
  • 1 cup Baby Spinach
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, mix Cream Cheese with lemon juice and zest. Season with salt and pepper and add cucumber. Stir and reserve.
  2. Season chicken with spices. In a saucepan, melt butter on high heat and brown chicken 5 minutes or until thoroughly cooked.
  3. Cut bread rolls in half without cutting through completely. Open and place Cheddar on bottom halves and heat in oven at 325°F (160°C) for 2 minutes or until cheese softens. Top with chicken, spinach and cucumber remoulade.