Chicken Sandwich

I had an internal debate on what to post. Urgency of sleep vs desire to write had a conflict of interest. Between the 3 topics of "I seem to operate better under a little stress", "religion and love", and "my favorite chicken sandwich, the sandwich won out. It is fast, easy, and tasty. Hopefully you enjoy it just as much as I will enjoy my 7 hours of sleep.

My Favorite Chicken Sandwich (Makes four sandwiches)
  • One long loaf sourdough French bread (a brown-and-serve style works best)
  • Boursin (or other garlic and herb flavored spreadable cheese)
  • Mayonnaise (reduced-calorie is fine)
  • Lemon juice (err, I usually skip this)
  • Dijon mustard
  • Sliced roast chicken (or - fried slightly crispy, a little breading is good)
  • Fresh watercress from a stream, or assorted tender lettuce.
  1. Cut sourdough French bread into four 6- to 8-inch crosswise sections. Cut each section in half and pull some of the extra bread from the middle of the top part to make room for the filling. Place in a 350 degree oven (or toaster oven if making a smaller amount) and toast just until lightly brown and crisp.
  2. Spread Boursin cheese and mayonnaise that you have seasoned with the extra lemon juice, and a bit of Dijon mustard on the cut sides of the bread. Fill sandwiches with chicken and watercress or lettuce. Serve while the bread is still warm.
  3. For Albert, add another slab of mayonnaise. Serve and enjoy.


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