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Prep time
1 hour
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Cook time
15 minutes
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Serves
4
Author Notes
This recipe is based on a longing for a Thanksgiving leftovers sandwich. I wanted to use ingredients that represented the summer season, while still embodying homey deliciousness. Luckily, this recipe fulfilled my expectations! The chicken, jam, and onions can be made ahead and eaten cold or at room temperature. My main recommendation is that you eat the sandwich with a cold summer beer.
Sandwich fan? Tune into our podcast, The Sandwich Universe, where co-hosts and longtime BFFs Molly Baz and Declan Bond debate and cook up iconic sandwiches every ‘wich way. —we eat. happy.
Test Kitchen Notes
WHO: We eat. happy. lives in Portland, Maine, where she enjoys panoramic ocean views (as do her dogs, Pointer and Seamus).
WHAT: A toasty chicken sandwich that feels like the holidays but tastes like summer.
HOW: While chicken marinates in balsamic vinaigrette, make a quick peach jam on the stovetop. Grill the chicken, sauté red onion in brandy, then combine all of your elements on bread with mayonnaise and lettuce.
WHY WE LOVE IT: As much as we love to eat fresh fruit during the summer, we need something a little more substantial when it comes to a full meal. This sandwich uses a fresh peach jam to transform a grilled chicken sandwich that we could eat any old time of year into a seasonal dish. —The Editors
Ingredients
- For the chicken and brandied onions:
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1 pound
boneless free-range chicken breast, cut into strips
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1 cup
balsamic vinaigrette
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Sea salt, to taste
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Freshly cracked pepper, to taste
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Olive oil
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1
red onion, thinly sliced
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1 tablespoon
brandy
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1
loaf of bread from the bakery (I used French bread), sliced
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Peach jam (see below)
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Your favorite mayonnaise (or a vegan substitute)
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1
head of lettuce (Boston, green, or red leaf would work)
- For the peach jam:
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1
peach, peeled and chopped
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2 tablespoons
organic sugar
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1 teaspoon
brandy
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1 pinch
sea salt
Directions
- For the chicken and brandied onions:
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Marinate the chicken for at least one hour and up to 12. When you're ready to cook, preheat a grill or a grill pan over medium-high heat. Drizzle the grill with a little olive oil and cook chicken strips for 4 minutes per side. Remove and set aside.
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Meanwhile, in a small pan, heat a glug of olive oil over medium heat and add the onion slices. Season with salt and pepper and cook for 6 to 7 minutes, stirring often.
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Add the brandy and continue to cook until the alcohol is absorbed, about 2 to 3 minutes. Remove from the heat and set aside.
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Lay out the slices of bread. Spread the jam on one side and the mayonnaise on the other. On top of the jam, add the chicken, onion, then the lettuce. Voilà!
- For the peach jam:
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Add the ingredients to a pan set over high heat. Bring to a boil, then reduce heat to medium and continue to cook for about 7 minutes. Using a potato masher, smash the peaches until the big lumps are gone.
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Turn off heat and transfer to a jar to cool. The jam will keep for up to 3 weeks in the refrigerator (if you don't eat it all first!).
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