Grilled Pheasant Breast Sandwich
This Grilled Pheasant Breast Sandwich piled high with marinated tomatoes and fresh mozzarella uses a balsamic mayonnaise for the perfect grilled pheasant marinade.
Servings: 4 people
Ingredients
Pheasant Sandwich
Balsamic Mayonnaise
- ½ cup mayonnaise
- 1 Tablespoon balsamic vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Marinated Tomatoes
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Roma tomatoes, sliced into ¼-inch-rounds
Instructions
- Pour 2 cups of the water into a 2-quart or larger saucepan (large enough for the brine and submerged pheasant) with the 3 Tablespoons of salt. Bring to boil and stir to dissolve salt.
- Remove from heat, pour in remaining 1 cup water and stir well. Cool completely before using (I cool about 30 minutes at room temperature then refrigerate for 1 hour). DO NOT put pheasant in before completely cool. Getting the brine cold first helps to prevent bacterial growth.
- Submerge pheasant in brine, cover and refrigerate for at least 1 hour or up to 4 hours, but no more or it will be too salty!
- When you are ready to cook the pheasant breasts, take them out of the refrigerator, rinse off the brine with cool water, set on a large plate, and pat dry with a paper towel.
- Preheat the grill on high heat while you make the balsamic mayo, marinated tomatoes, and prep the bread.
- Place the slices of bread on a large plate and brush each side lightly with olive oil. Set aside.
- Make the balsamic mayo. In a small bowl, whisk together the mayonnaise, balsamic, salt, pepper, onion, powder, and garlic powder. Add ¼ cup of the balsamic mayo to the plate with the pheasant, tossing to coat evenly. Set aside.
- Make the marinated tomatoes. In a medium bowl, whisk together the olive oil, balsamic, garlic, salt, and pepper. Add the tomato slices and stir gently to coat.
- Place the pheasant breasts on the hot grill, then reduce the heat to medium-high heat. Cover and cook until char marks appear, about 3 minutes.
- Flip the breasts over, then top each pheasant breast with a slice of mozzarella. Close the grill lid and cook until the cheese is melted, and the pheasant internal temperature reaches 155 degrees F using an instant-read meat thermometer, about 2 minutes more. Remove grilled pheasant breasts and transfer to a large plate and let rest while you grill the bread.
- Grill bread for 1 to 2 minutes per side, until crispy and just starting to char on the edges.
- Spread 2 teaspoons of the remaining balsamic mayo on 1 side of each slice of bread. On the bottom of bread slices, add ¼ cup of lettuce, one grilled pheasant breast, and marinated tomatoes. Top with the remaining slices of bread, mayo side down. Serve immediately.
