January 15, 2010
My Favorite Chicken Sandwich
Salty from the bacon, bitter from the arugula, a tangy bite from the horseraddish sauce. Can’t put it down until it’s all gone.
Grown-Ups Palette
Aside from the ranch dressing, this chicken sandwich does not indulge a child in any way. No sweet ketchup, dill pickles, orange dyed slice of cheese, barbeque sauce, or fluffy shredded iceberg lettuce. This is down right bitter, salty and oh so good. Paired with a simple warm potato salad, it couldn’t wait for the lucky recipient after the photo shoot. I ate it all myself and never put it down to wipe my face.
What you’ll need
| 2 half | skinless | Boneless Chicken Breasts |
| 8 | slices | Smoked Bacon |
| 4 large | hearty | Sandwich Buns |
| 4 | slices | Swiss Cheese |
| 4 C | by volume | Arugula |
| 1/2 C | Ranch Dressing | |
| 3 T | prepared | Horseraddish |
| 4 T | Dijon Mustard | |
| Salt and Pepper |
How to make it
In a small bowl, mix together the ranch dressing and horseradish. Wash and dry the arugula. Set both aside.
Shingle cut each chicken breast into 4 smaller, flatter pieces, salt and pepper each side. In a large fry pan, cook bacon until crisp and remove onto paper towel. Remove all but about 2 T bacon fat in pan. On medium heat, place all the chicken and fry for about 4 minutes on the first side and 3 on the other. Turn off burner. Arrange slices of chicken into 4 even portions and lay a slice of cheese onto each portion.
Toast the buns in the broiler. Assemble by slathering the bottom bun with Dijon mustard, place 1 C of arugula on top. With a spatula pick up one portion of the chicken with Swiss cheese and gently place right on top of the arugula. Top with 2 slices of bacon. Drizzle 2 large tablespoons of the ranch mixture then close with the top bun. If you assemble the sandwich this way, less of the content will slip out.
Yields 4 Sandwiches.
Filed under: Sandwich 101
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