9.06.2011

Lunch Break

In honour of the first day of school, I thought it might be suiting to post about a yummy lunch that Ian and I made the other week. (I also figured this mght keep you entertained until I finish writing about the progress of the ugly duckling chair!)

We watch a lot of cooking shows in our house (aside from the constant HGTV shows we are always watching), and although Im not a cook (I do like to bake), my wonderful husband loves to cook and sometimes I amuse him by helping...sometimes.

This day in particular, we decided to make a chicken sandwich...but it couldn't be just any chicken sandwich.




hungry yet?! I am...lol.

So here's how to make Melian's Chicken Sandwich Supreme with balsamic coleslaw. Fair warning, this sandwich is not exactly "butt and thigh friendly" lol.

Ingredients (for 1 sandwich):

1 Focaccia Bun
1 Grilled Chicken Breast
Lettuce
Tomato
3 strips of Maple Bacon
Granny Smith Apple (sliced)
(and the best part) 3 pieces of Fried Cheese.

The hardest parts of the sandwich to make are the fried cheese and the coleslaw, so here are my directions for both.

Fried Cheese:

Cut the cheese into 1 cm thick slices- I would recommend a hard cheese like cheddar. Place your cheese slices in the fridge until you need them.
Heat the frying pan to a medium heat.
While your fry pan is heating, take 1 egg and beat in a separate bowl.
Place 1 cup of panko breadcrumbs into a separate bowl, and 1 cup of flour into a separate bowl.
Dip the cheese slices into the flour, then the egg and then the panko.
Place directly into the flying pan, and only cook until the panko begins to brown. Your cheese will melt quickly, so remove the cheese as soon as you see the panko has browned/before the cheese starts to melt.
Note: The colder your cheese is, the less quickly it will melt in the pan, so keep it in the fridge until you need it.

Coleslaw:

For the salad:
2 cups cabbage, sliced (1 cup per person)
1 cup shredded carrots
1 cup shredded apple

For the Dressing:
2 Tbs. balsamic vinegar
1 Tbs red wine vinegar
1/2 Tbs. Dijon mustard
1 1/2 tsp. brown sugar
1 garlic cloves, minced
½ cup extra virgin olive oil

Salt & pepper to taste

Assemble the cabbage, shredded carrots and shredded apple in a large bowl. In a small bowl, mix together the first 5 ingredients of the dressing. Slowly add the olive oil, while whisking vigorously to create an emulsion. Season with salt and pepper to taste.

Now for the sandwich....

Toast your sandwich buns first and lightly butter or margarine. Add all of the sandwich ingredients together- lettuce, chicken, bacon slices, tomato, apple slices and the cheese (the cheese should be the last topping on the sandwich so it doesn't get too soggy). Coleslaw can either be eaten on the side, or on the sandwich itself. 

Hope you enjoy!

1 comment:

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