Chicken thigh filets
Goya Adobo
Cajun seasoning
Smoked mozzarella
Plum tomatoes, sliced
Long rolls, such as Italian, French, subs or hoagie rolls, sliced


Season the chicken with the Adobo and Cajun spice, then grill until done. Lay grilled chicken on bottom half of roll. Cover with sliced smoked mozzarella, sliced tomatoes and coleslaw. Put top half of roll on each sandwich and grill like paninis until cooked as desired.



  • Anthony Mongiello

    Anthony "The Big Cheese" Mongiello is the founder of Formaggio Cheese and a food expert. Mongiello is also a perennial Gold Medal Winner in the Wisconsin Cheese Maker's Association's World Cheese Competition and WCMA's United States Cheese Championship. Mongiello's cooking show Kings in the Kitchen is currently heard in New York and Pennsylvania. Learn more at