That's right! The Ultimate Sandwich! What makes it so ultimate you ask?! Well let me tell you why... I used the Lemon Herb Rotisserie Chicken from Union Market, a organic gourmet grocer near my job, laid it upon a fresh bed of spinach. Ooohh... I am not finished. Now on top of the chicken are two deli slices of provolone, four (YES four!) slices of applewood smoked bacon, and half of an avocado. This savory cornucopia of flavor is between two slices of fresh baked multi-grain sourdough bread which have been spread over with a pesto mayonnaise. Serve this sandwich with the Herbs & Parmesan Kettle Chips..... Mmmm, doesn't this make your mouth water?! Just talking about makes me want to go fix me another one right NOW!!!
Introducing...
Serves 1 (2 if you are feeling generous)
Ingredients:
- 1 rotisserie Lemon Herb chicken
- 2 slices Provolone cheese
- 2 slices fresh sourdough bread
- 1 tablespoon mayonnaise
- 1 teaspoon pesto
- 1/2 cup fresh spinach
- 4 slices applewood smoked bacon
- 1/2 avocado, sliced
Instructions:
- Pull away sections of the chicken that you would like on the sandwich. I used a mixed of light and dark meat. Place the chicken and cheese in a skillet on low heat or microwave. This is just to melt the cheese a little.
- In a small bowl, mix the mayo and pesto together. Then spend the pesto mayo onto both slices of the sourdough.
- Layer the spinach on one slice of the bread. Then place the chicken on top of the spinach.
- Place the 4 slices of bacon on top of the chicken. Then take the sliced pieces of avocado and place them spread out on top of the bacon.
- Put the other slice of sourdough on top, slice and enjoy with some Herbs & Parmesan Kettle Chips.
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Herbs & Parmesan Kettle ChipsServes 4 to 6
Ingredients:
- 6 large Yukon gold potatoes, peeled
- Vegetable oil and olive oil, 75/25 ratio for frying
- 4 sprigs fresh rosemary
- 1/2 bunch sage
- 1/2 bunch fresh thyme
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly grated Parmigiano-Reggiano
- Wash and clean the potatoes in cold running water. Using a mandolin, or vegetable peeler, finely slice the potatoes into chips.
- Drop the chips into a bowl of ice water as you work, for about 30 minutes. This will prevent them from going brown. This will also remove any excess starch.
- Set a large pot of 75/25 vegetable and olive oil over medium heat and whole stems of fresh rosemary, sage and thyme. Bring oil up to 375 degrees. As it heats up the oil will get infused with the herbs. Once the herbs crackle and get crispy they will go clear and you know they are done. Using a strainer drain the herbs and set aside on paper towels.
- Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Shower with the Parmesan.
Wine Pairing Note: Passion d'Etoiles Beaujolais-Villages 2010
Roasting/Rotisserie is definitely a favorite preparation method for chicken. A roast will make the meat very tender, but also preserves all of the intensity in flavor. This method begs for a light bodied red like a Beaujolais.
Made from the thin-skinned, low-tannin Gamay grape variety, Beaujolais wines carry all the vibrancy of a bowl of freshly-picked berries. Beaujolais is one of the world’s most underrated wines, and its fruit character and graceful structure really shine with a simple dish like this. It doesn’t overwhelm the food at all. With just enough heft to match this well-seasoned chicken, this Beaujolais offers succulent fruit and a hint of tartness. It has an inviting fruity nose of red fruits, black currents and strawberries. Served slightly chilled, the flavor profile of red fruits with mineral notes and balance, along with subtle, velvety tannins and a touch of spice, made the Passion d'Etoiles Beaujolais-Villages 2010 most enjoyable. Plus, chicken and Beaujolais are both still very good the next day.
So let's Eat Up & Wine Down... and don't forget to follow me on Facebook.
