Lilybeaner Does it All!

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Chicken and Cheddar sliders with cucumber remoulade

on May 19, 2014


Serves: 12

Prep: 20-30 min

Cooking: 10 min


  • 3 Tbsp cream cheese, softened
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • salt and pepper to taste
  • 1 English cucumber ,seeded and julienned (or grated and drained)
  • 1 lb chicken breast, cut into strips
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cinnamon
  • 1 Tbsp butter (or olive oil)
  • 12 bread rolls
  • 5 oz (150g) cheddar cheese, sliced
  • 1 cup baby spinach


  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 min 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 325F for 2 min or until cheese softens.
  4. Top with chicken, spinach and cucumber remoulade.

Note: May be served in mini ciabatta rolls or mini pita breads

Cheese alternatives:  swiss cheese, gouda

Source:  all you need is cheese magazine volume 6, no. 1, spring issue 2014


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