Rachael Ray: Pulled Chicken Suiza Sammies

To continue with my love of spicy food I thought, I’ll give these Rachael Ray sammies a try. They are spicy, but not so hot you can’t enjoy them. I love all the flavors in them though, it is a perfect marriage, the hot salsa and the mild Swiss cheese, just beautiful. I’m sure you’re curious, did the baby eat them? I thought

he should try it, he ate some of the sammie, not a ton, but he ate more then I thought he would. Then I gave him some cheese to get rid of the hot in his mouth, I know milk is best, but he had 4 glasses today, so he ran me out!

Recipe: Pulled Chicken Suiza Sammies

Pulled Chicken Suiza Sammies

Pulled Chicken Suiza Sammies

Cookbook: Everyday with Rachael Ray

Total Time: 15 minutes

Notes: My sauce was a little thin, I poured some of it out. I think I just didn’t have enough chicken in it. I also made my own creme fraiche, but I wonder, why does she have to go all fancy on us? Can you buy creme fraiche in the store? Not the one I went to, or I didn’t have the patience to find it, the baby wasn’t too happy about being there today. So to do this I first made my own buttermilk by adding some vinegar to some milk and letting it sit for 5 minutes. Then I whipped it up with some heavy cream until it was thick. I’ve secretly wanted to make this since I started watching Top Chef years ago, but never had a reason to until now! If you don’t have creme fraiche or don’t want to make it, you could substitute sour cream.

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