Look at this scrumptiousness.
I was getting tired of the same old condiment blends, over and over again. This time I tried something new – a mix of mayo, yellow mustard, and Stonewall Kitchen’s Garlic and Onion Jam. Ohhhh, was it good!
If you don’t have the jam, you might create a similar sweet-mustardy flavor with maple syrup and yellow mustard, or some other kind of sweet mix-in.
To make this sandwich, I used…
- 1 sub roll
- A blend of mayo, yellow mustard, and garlic onion jam
- Some chopped chicken breast – I baked my chicken in the oven with a brushing of olive oil and a sprinkling of seasoning salt (covered in foil at 350 degrees for 30-40 minutes)
- 1 slice bacon (optional…I made this again for lunch the next day and it was still delicious even though I ran out of bacon!)
- Torn Romaine lettuce
- 3 slices of tomato
- Slivers of onion
And my mouth lived happily ever after (or at least for a while). The End.
I love chicken salad. After I heaped some of the salad I made onto this sandwich, I ate the rest right out of the bowl.
To make two of these (or one sandwich and some extra salad to eat with a spoon whenever the craving strikes…) you will need:
- Sandwich bread
- Some torn Romaine lettuce
- Half a cooked chicken breast, chopped (about 1 cup)
- 3-4 Tablespoons of mayo (add more if needed)
- 1 Tablespoon raspberry honey mustard – Dijon or regular would probably work just fine
- 1 Tablespoon sweet relish
- Drizzle of maple syrup
- Two sticks celery, chopped
- Small handful of sliced almonds
- Big handful of dried cranberries
Blend all these in a bowl together and spoon over the lettuce on the bread. Yum!
This sandwich is very fresh!
I thought as I was making it, “This needs a tomato!” But I was all out. So I stuck some thinly sliced cucumber in there instead, and completely forgot the lettuce because it was so tasty and fresh!
Here’s what you need:
- Ciabatta or focaccia bread, sliced lengthwise
- A mixture of equal parts mayo and pesto, slathered liberally on the bread
- Some chopped chicken (I used leftover rotisserie chicken, but grilled would have been even better!)
- Slices of mozzarella cheese, as thick or thin as you like
- Lettuce, if you’re smart (don’t be like me)
- Cucumber slices, thin
- Slivered red onion
- Tomato, if you have some, unlike me
Layer it all on in that order, and you have a tasty, fresh sandwich with a little crunch and a little zing. Enjoy!
Yesterday I had a happy husband at lunch! I have to admit, the concept for this sandwich was all his idea. I only executed it. But he enjoyed it immensely!
We made ours with chicken parm from the night before, with smoked mozzarella, but you can do this with regular chicken parmesan, or even just any piece of chicken doused in marinara with mozzarella melted over the top.
Take some Italian bread and butter it on one side, then lay it out (dry side down) on a baking sheet, and sprinkle with garlic powder and a little dried basil. Put in the oven on “broil” for just 2-3 minutes…keep a sharp eye on it! You want it to be slightly toasted on top but not burned.
Make sure the garlic side is on the inside of the sandwich, stick some hot chicken parm in it, and devour!