Home 10 ingredients or less Pulled Chicken Suiza Sammies

Pulled Chicken Suiza Sammies

by Laura

Today’s recipe for pulled chicken suiza sammies is a Rachael Ray recipe that I saw adapted over at Taste and Tell.  She made the recipe more like what I would have done.

The original recipe called for crème fraîche and she changed it to sour cream.  This sandwich is quick to put together and it’s delicious.  This sandwich also has an interesting name.  From what I can tell suiza is Switzerland in Spanish so I am guessing suiza is in the sandwich name because of the Swiss cheese.

With this sandwich you get a nice creamy chicken filling with a slight kick to it.  Yum!  This recipe made more than the four sandwiches stated in the  recipes.  You can get at least 6 maybe 8 sandwiches out of this recipe.  I also think the sandwiches would work best if the sandwich rolls were toasted so I had adjusted the recipe accordingly.

Pulled Chicken Suiza Sammies | realmomkitchen.com

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Pulled Chicken Suiza Sammies | realmomkitchen.com

Pulled Chicken Suiza Sammies


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • Juice of 1 lime
  • 1 Tbsp honey
  • 1 1/2 cups store-bought tomatillo salsa or salsa verde
  • 1/2 cup sour cream
  • 1 rotisserie-style chicken, skin discarded and meat shredded
  • 6 sandwich rolls, split
  • 6 slices Swiss or monterey jack cheese

Instructions

  1. Pre-heat the broiler. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes.
  2. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour. Stir in the chicken to coat.
  3. Place sandwich rolls on baking sheet and top bottom half of rolls with the cheese and broil on middle rack until rolls are lightly toasted and cheese is melted. Fill sandwiches with chicken mixture and serve. Serves 6.
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This is the original photo from this post. The above photo was updated in July 2017.

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18 comments

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Kristinmh August 11, 2010 - 12:57 am

I think the name derives from a popular texmex dish, Enchiladas Suiza. You are right that suiza means Swiss. According to wikipedia, they are named such because “the dish is topped with a white, milk or cream-based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.” If you ever get a chance to try them in a border state restaurant, they are divine! They are my favorite enchiladas and I look forward to trying your variation.
https://en.wikipedia.org/wiki/Enchilada

Reply
Kristinmh August 11, 2010 - 12:57 am

I think the name derives from a popular texmex dish, Enchiladas Suiza. You are right that suiza means Swiss. According to wikipedia, they are named such because “the dish is topped with a white, milk or cream-based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.” If you ever get a chance to try them in a border state restaurant, they are divine! They are my favorite enchiladas and I look forward to trying your variation.
https://en.wikipedia.org/wiki/Enchilada

Reply
Diana February 26, 2010 - 8:40 pm

These look delicious. Except I don’t like red onion. Could I use green onion instead?
Thanks for all of the great recipes!

Reply
Diana February 26, 2010 - 8:40 pm

These look delicious. Except I don’t like red onion. Could I use green onion instead?
Thanks for all of the great recipes!

Reply
Deborah February 21, 2010 - 4:26 pm

So glad you tried these and liked them!

Reply
Deborah February 21, 2010 - 4:26 pm

So glad you tried these and liked them!

Reply
Shauntel February 10, 2010 - 6:06 pm

I made these tonight – delicious!
I think my rotisserie chicken had a little less than yours so I just let the liquid simmer out. Made the chicken tender and flavorful.
Thanks for the recipe!

Reply
Shauntel February 10, 2010 - 6:06 pm

I made these tonight – delicious!
I think my rotisserie chicken had a little less than yours so I just let the liquid simmer out. Made the chicken tender and flavorful.
Thanks for the recipe!

Reply
Cathy - wheresmydamnanswer February 10, 2010 - 4:19 pm

This one is a keeper! Looks wonderful!

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Cathy - wheresmydamnanswer February 10, 2010 - 4:19 pm

This one is a keeper! Looks wonderful!

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Heather February 10, 2010 - 12:31 pm

I can’t wait to try these!!

Reply
Heather February 10, 2010 - 12:31 pm

I can’t wait to try these!!

Reply
SiggySpice February 10, 2010 - 9:23 am

I have these bookmarked to make as well! I am so glad to hear another opinion on them. They look WONDERFUL!

Reply
SiggySpice February 10, 2010 - 9:23 am

I have these bookmarked to make as well! I am so glad to hear another opinion on them. They look WONDERFUL!

Reply

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