Brad Prose’s Nashville Hot Chicken Melt
I make sure my Nashville hot chicken melt is extra spicy. This recipe’s inspired by Cafe Casino’s Instant Inferno.
Ingredients:
● 2 pounds chicken breast, thinly sliced
● 1 tablespoon oil
● ¼ cup Nashville Hot seasoning
● ½ cup mayonnaise
● 1 tablespoon pickle brine
● 2 hoagie rolls
● 1 tablespoon chopped chipotles (optional)
● 4 slices pepper jack cheese
● Pickles for garnish
Grab your favorite Nashville hot seasoning or just use mine:
● 4–8 tablespoons cayenne pepper powder, depending on heat (see notes)
● 1/2 cup brown sugar
● 2 tablespoons paprika
● 1 tablespoon kosher salt
● 1 tablespoon celery salt
● 1 ½ tablespoons chipotle powder
● 2 teaspoons granulated garlic
● 2 teaspoons black pepper
Prep the Chicken: In a bowl, combine 1 tablespoon of oil with 2 tablespoons of Nashville Hot seasoning, tossing the chicken to coat evenly. For deeper flavor, marinate the chicken for a few hours in the fridge.
Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, pickle brine, and remaining seasoning. Adjust to taste. Spread some mayo on the hoagie rolls for toasting.
Toast the Rolls: Heat up a griddle to medium heat. Place the hoagie rolls face down to toast, letting the spicy mayo form a crispy, flavorful crust.
Sear the Chicken: Add a tablespoon of oil to the griddle. Once hot, add the chicken, spreading it out to sear for a few minutes. Flip the chicken to cook through until almost done (around 160°F). Add chipotles and pepper jack cheese, mixing and chopping everything on the griddle to melt the cheese and fully cook the chicken.
Assemble the Sandwiches: Load up the hoagie rolls with the cheesy, spicy chicken, extra mayo, pickles, and even more seasoning if you’re brave enough.
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