A great sandwich can be a wonderful dish. Put a few good ingredients together, add some love and voilà, a quick and most satisfying meal can be on the table in minutes, without breaking the bank.
And yet, so many folks at home and in restaurants manage to screw up this simple task.
Substandard ingredients, lack of imagination and the absence of love for what you are doing will all prevent a good sandwich, but rather transform bread and stuff into bahhh……….
Not so this here baby !
While the choice of bread is purely a personal preference, I make most of my sandwiches with toasted sourdough bread or other rustic bread. I just love the texture and taste, but of course, you should use whatever bread rings your bells. The chicken can be grilled or fried, the cheese can be the one you love the most, and the veggies – well, you get the point 🙂
Just make sure you prepare it all with love and gusto, don’t skimp on the good stuff and prepare it with the respect a great sandwich (as well as any other good food) deserves 🙂
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Bon Appétit ! Life is Good !
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P.S.
The chicken, while it has the taste and texture of fried chicken, is actually sauteed.
Classic French Cuisine defines sauteed : “Cooked in fat, not covered by fat”
Classic French Cuisine defines fried : “Cooked in fat, covered by fat”
In most restaurant settings, one would just fry the chicken in the fryer.
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- slice 10 ea red radishes and 2 medium size cucumbers into thin slices
- season liberally with kosher salt, mix well
- let rest for 20 minutes, squeeze out and discard all the salty liquid
- add olive oil, vinegar and cayenne pepper to taste (this is obviously way too much salad for the sandwich, so reserve the rest for another meal, it will keep in the fridge for 2 days)
- butterfly 1 ea chicken breast for one sandwich
- mix 3 tblsp a/p flour with granulated garlic, cayenne pepper and kosher salt to taste; mix 2 tblsp greek yogurt with 4 tblsp milk (or use buttermilk instead of the mixture)
- dipp ea breast first in the flour mix, then in the milk/yogurt mix (or buttermilk), fry or saute in fat of your choice until cooked through but not dry
- toast 2 ea thick slices of sour dough bread
- good quality tomato, toasted bread, boursin, ready to assemble………
- spread a generous layer of boursin on one each side of the bread slices
- top one slice of bread with sliced tomato, season tomato with kosher salt and fresh-ground black pepper
- top with a layer of radish/cucumber salad
- top with one ea chicken breast
- top with the second slice of bread
- Fried Chicken&Boursin Sandwich
- Fried Chicken&Boursin Sandwich
- Fried Chicken&Boursin Sandwich
- Fried Chicken&Boursin Sandwich
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