Author Notes: This recipe is based on a longing for a Thanksgiving left-overs sandwich. I wanted to use ingredients that represented the season, while still embodying a homey, left-overs deliciousness. Luckily, this recipe fulfilled my expectations! The chicken, jam & onions can be made ahead & eaten cold or room temperature. It goes perfect with a cold summer beer. - we eat. happy.
For the Chicken & Brandied Onions
- 1 pound boneless free-range chicken breast, cut into strips
- 1 cup balsamic vinaigrette (I use Newman's Own)
- sea salt & cracked pepper
- olive oil
- 1 red onion, thinly sliced
- 1 tablespoon brandy
- 1 loaf of bread from the bakery (I used French bread), sliced
- Vegenaise or your favorite mayonnaise
- head of lettuce (Boston or green/red leaf would work)
- Marinate the chicken for a hour or up to overnight. Preheat a grill or a pan over medium-high heat. Drizzle with a little olive oil & cook chicken strips for 4 minutes per-side. Remove & set aside.
- Meanwhile, in a small pan, heat a glug of olive oil over medium heat & add the onion slices. Add the salt & pepper; cook for 6-7 minutes stirring often.
- Add the brandy & continue to cook until the alcohol is absorbed, about 2-3 minutes. Take off heat & set aside.
- Lay out the slices of bread. Spread the jam on one side & Vegenaise on the other. On top of the jam, add the chicken, onion, then the lettuce. Viola!
For the Peach Jam
- 1 peach, chopped
- 2 tablespoons organic sugar
- 1 teaspoon brandy
- a pinch of sea salt
- Add ingredients into a pan over high heat. Bring to a boil, then reduce heat to medium & continue to cook for about 7 minutes. Using a potato masher, smash the peaches until the big lumps are gone.
- Turn off heat, put in a jar to cool. The jam can last up to 3 weeks in the refrigerator (if it lasts that long!).
- This recipe was entered in the contest for Your Best Pub Food