I'll Have the Chicken Salad Sammich

Approximate Time: 

2 hours idle

30 minutes active

Serving Size:

4-6

Ingredients:

1 loaf sliced sourdough bread

1/2 lb Brie cheese

Chicken Breast Marinade

2 lemons

- juice from both lemons

- zest from one lemon

1 tsp sea salt

1 tsp fresh ground black pepper

4 chicken breast (boneless and skinless)

2 tbsp extra virgin olive oil

Cherry Tomato Salad

1 lb cherry tomatoes 

1 tbsp extra virgin olive oil

1/2 tsp sea salt

1/2 tsp fresh ground black pepper 

3 sweet basil leaves

Chicken Salad

4 tbsp extra virgin olive oil

1/4 cup mayonnaise

1 tbsp spicy dijon mustard

1/2 tbsp yellow mustard

1/4 cup chopped sun dried tomatoes

1/4 cup chopped red onion

Directions:

Marinate the Chicken

To marinate the chicken, in a large mixing bowl combine the juice from two freshly squeezed lemons, the zest from one lemon, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 2 tablespoons of extra virgin olive oil. Mix well. Take the four chicken breast and butterfly cut them one by one and place in the marinade. Cover the bowl and place in the refrigerator for at least one hour.

Cherry Tomato Salad

While the chicken marinates, slice each cherry tomato in half, quarter larger tomatoes in the bunch. Place in a small mixing bowl and add 1 tbsp extra virgin olive oil, 1/2 teaspoon of sea salt, 1/2, teaspoon of freshly ground black pepper, and 3 julienned sweet basil leaves. Fold the mixture together, cover, and refrigerate for at least 15 minutes.

Chicken Salad

Once the chicken has finished marinating, warm up a large frying or sauce pan over medium heat with 4 tbsp of extra virgin olive oil. Two at a time, place the chicken breast in the pan cooking evenly on both sides, about 8-10 minutes each or until the internal temperature of the chicken breast is at least 165 degrees. Set the cooked chicken breast aside until cool enough to cut.

Once cool, cut the chicken breast into 3/4 inch cubes and place in a medium size mixing bowl. Add 1/4 cup of mayonnaise, 1 tbsp spicy dijon mustard, 1/2 tbsp yellow mustard, 1/4 cup chopped sun dried tomatoes, and 1/4 cup chopped red onion. Fold in the ingredients until mixed well. 

Making the Sandwich

Toast two slices of sourdough bread and on one slice layer 3-4 slices of Brie. On the other slice layer 2-3 spoonfuls of chicken salad and 1-2 spoonfuls of the cherry tomato salad. Combine the two and slice in half to enjoy!

Wine Pairing: Rose or Riesling

Hot Sauce: Tabasco Green Pepper Sauce