Yard Bird Sandwich with Pimento Cheese and White Sauce
This Yard Bird Sandwich is basically soul food on toast! If you want to try a unique sandwich recipe on the griddle, then try this Southern Yard Bird chicken sandwich. The homemade pimento cheese, Alabama white sauce, raw onion, and grilled chicken compliment each other perfectly, making this awesome griddle sandwich worthy of a spot on restaurant menus everywhere.
Servings: 2 people
Ingredients
- 2 boneless skinless chicken breasts cut in half lengthwise and pounded out evenly
- your favorite all purpose or chicken seasoning or substitute salt, pepper, garlic powder blend
- 4 slices Texas Toast
- dill pickles, sliced onion, sliced tomatoes for topping
For the Pimento Cheese:
- 6 oz grated sharp cheddar cheese
- 6 oz grated pepper jack cheese
- 2 oz grated smoked gouda or substitute extra sharp cheddar
- 4 tbsp butter room temperature
- 6 oz cream cheese softened
- ¼ cup mayonnaise
- ⅓ cup jarred pimentos diced
- 2 tbsp grated onion
- ⅛ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp salt
- fresh cracked black pepper
For the Alabama White Sauce:
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar
- ½ tbsp dijon mustard
- ½ tsp prepared horseradish
- ½ tsp Worcestershire sauce
- ½ tsp hot sauce
- ½ tsp lemon juice
- ½ tbsp brown sugar
- ¼ tsp garlic powder
- ¼ tsp salt
- fresh cracked black pepper
Instructions
- Make the pimento cheese by adding all pimento cheese ingredients to a large bowl. Mix together well. Cover and refrigerate overnight. *I like to mix my pimento cheese with a hand mixer to make it easier.
- Make the Alabama white sauce by adding all white sauce ingredients to a bowl. Mix together well. Cover and refrigerate overnight or for at least an hour.
- Preheat griddle on low.
- Season both sides of the chicken breasts with your favorite all purpose or chicken seasoning. *I used Heath Riles Chicken Rub, but you can also substitute salt, pepper, and garlic powder.
- When your griddle is heated to about 350 - 400 degrees F, add about 1 tablespoon of oil to the griddle surface and use your spatula to spread it in an even layer. Then, place the chicken breasts down in the oil to begin cooking. Allow the chicken to cook on the first side for about 3-5 minutes, then flip to the second side.
- Immediately after you start cooking the chicken, add buttered Texas Toast to the clean side of the griddle to toast. Toast the bread on both sides until golden brown, then remove from the griddle.
- After the chicken has cooked on the second side for about 3 minutes, spread a good amount of pimento cheese on the top of each chicken breast. Place a melting dome over the chicken breasts to help the pimento cheese melt, and continue to cook for about 2-3 minutes covered. Once your chicken reaches an internal temp of 165 degrees F, remove it from the griddle.
- Assemble the Yard Bird sandwich. Place sliced tomatoes and sliced onions on the bottom piece of bread, then place the pimento-cheese covered chicken breast on top. Add Alabama white sauce and dill pickles, and top with the top piece of bread. Serve warm.
Notes
- The homemade pimento cheese recipe makes about 5 cups of pimento cheese, so you will have plenty leftover to use for a cracker spread or pimento cheese sandwiches.