Chicken Suiza Sandwiches are so insanely flavorful. They are a party in your mouth! Suiza is a Mexican flavor. It's often used in enchiladas (stay tuned for that amazing recipe that will be coming!) but sometimes in sandwiches too. It's tangy, slightly spicy, slightly sweet and the best kind of creamy. Not a creamy like thick go to sleep creamy, but creamy from plain greek yogurt (my favorite) or sour cream. If that flavor combination sounds strange, don't worry. It isn't. It's absolutely incredible! I love making these in the summertime when we have guests. They only take about 15 minutes to make and everyone always loves them.
Serve up a side of these yummy Frozen Sweet Potatoes in the Air Fryer and a Passionfruit Cheesecake for dessert.
How to Make Delicious Suiza Sandwiches:
Grab a rotisserie chicken or cooked and shredded chicken. Heat the oil in a fry pan over medium/ medium high heat. Cut up the red onion. I like to cut it into thin strips, then quarter those. Put the onion in the fry pan to sauté. Measure in the minced garlic. About ½ teaspoon powdered garlic will work in a pinch, but I highly recommend minced.
Cook for 3 or 4 minutes, until onion is softened. Pour in the lime juice honey and salsa and stir until hot. Stir in the Greek Yogurt. This recipe works best with low or full fat Greek yogurt. It helps it bind better and looks a little prettier. You can use non-fat but it will likely look a little clumpy. Now stir in the chicken.
Now turn on your broiler and stick your rolls in, insides facing up. Watch them carefully and take them out as soon as they start to turn golden. This step is important in avoiding a soggy bottom sandwich.
Take them out and spoon the chicken suiza mixture onto the bottom of the bun. Top with a slice of provolone cheese and return to the broiler to brown. Watch it carefully so it doesn't burn! Remove from oven when cheese reaches the desired amount of doneness. We prefer ours to be nice and bubbly and browned. Remove from the oven and put the top of the bun on and eat immediately!
For leftovers, I highly recommend not making the sandwich ahead of time, or it WILL get soggy. Store the chicken suiza mixture in an airtight container in the refrigerator for up to 5 days. Or store in the freezer for up to 2 months.
Serve these up with some fresh watermelon limeade slushies and a side of our amazing and tasty guacamole! Or just follow them up with a chocolate chip peanut butter cookie pie.
Recipe
Chicken Suiza Sandwiches
Ingredients
- 1 Tablespoon olive oil
- 1 red onion
- 1 ½ teaspoons minced garlic
- 1 ½ limes juiced or 3 tablespoons lime juice
- 1 Tablespoon honey
- 1 ½ cups green salsa
- ½ cup plain greek yogurt low or full fat*
- 4 cups rotisserie chicken shredded, or other shredded chicken works too.
- 6 sandwich rolls we like to use either ciabatta rolls or crusty rolls. Dinner rolls not recommended.
- 6 slices provolone cheese
Instructions
- Grab a rotisserie chicken or cooked and shredded chicken.
- Heat the oil in a fry pan over medium/ medium high heat. Cut up the red onion. I like to cut it into thin strips, then quarter those. Put the onion in the fry pan to sauté. Measure in the minced garlic. Cook for 3 or 4 minutes, until onion is softened. Pour in the lime juice, honey and salsa and stir until hot. Stir in the Greek Yogurt and shredded chicken.
- Meanwhile turn on your broiler and stick your rolls in, insides facing up. Watch them carefully and take them out as soon as they start to turn golden. This step is important in avoiding a soggy bottom sandwich.
- Take them out and spoon the chicken suiza mixture onto the bottom of the bun.
- Top with a slice of provolone cheese and return to the broiler to brown. Watch it carefully so it doesn't burn! Remove from oven when cheese reaches the desired amount of doneness. We prefer ours to be nice and bubbly and browned.
- Remove from the oven and put the top of the bun on and serve immediately.
- Enjoy!
Karolyn Nelson says
These sandwiches were out of this world AMAZING! The flavor of the sauce made it feel like it was melting in my mouth. Definitely saving this recipe!
Briana Winegardner says
This was so easy to make it and it turned out so good! Perfect mixture of sweet and savory. Will definitely be making again
JC says
Make this. Make it now. Then figure out how to leave 10 stars. We LOVED this one
Siera says
The salsa verde I bought had a little more kick than I expected, so I had to dilute the chicken mixture a bit for the kids. BUT, it was a hit all around! And I loved the tips about putting it together intentionally so we didn't end up with soggy bread. Definitely recommend!