Author Notes
I love sandwiches, as well as the combo of sweet and savory. One of my favorite sandwiches is based on the Chicken Charlie—a grilled chicken and pear sandwich—that a cafe in my hometown served when I was younger. My version of the Chicken Charlie has balsamic grilled chicken, caramelized onions, fruity-nutty blue cheese spread, and sautéed figs on chewy ciabatta bread. It's the perfect fall sandwich! (Fresh figs and dried figs both work great—use dried for a chewier texture). —Loves Food Loves to Eat
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Ingredients
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2
chicken breasts
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2 teaspoons
worcestershire sauce
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1 tablespoon
balsamic vinegar
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1/2 tablespoon
extra virgin olive oil
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1
yellow onion—sliced in rings
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salt & pepper
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1 teaspoon
extra virgin olive oil
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1 tablespoon
butter
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1/2 cup
whipped cream cheese
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2 tablespoons
chopped walnuts
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1 tablespoon
peach or apricot jam
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1 tablespoon
crumbled blue cheese
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1/2 teaspoon
rosemary
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6-8
figs—stemmed and halved
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1
ciabatta loaf (or 2-4 rolls)
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spring greens salad mix
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1
crisp pear—thinly sliced
Directions
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For Chicken: Mix together worcestershire sauce, balsamic vinegar, 1/2 tablespoon extra virgin olive oil, salt, and pepper- Marinate chicken in mixture for up to an hour. Grill chicken on medium-high grill until cooked. Slice thin.
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For Carmelized Onions: Heat 1 teaspoon extra virgin olive oil with 1 tablespoon butter. Add onions and cook over medium heat until golden and delicious. Remove onions from pan but leave remaining oil/butter on medium heat for figs.
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For Figs: Add figs face down to hot oil/butter mixture. sautee until golden and chewy (1-2 minutes).
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For Spread: Stir together cream cheese, blue cheese, nuts, jam, rosemary and fresh ground black pepper to taste.
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Assembly: Heavily spread the cream cheese mixture over both sides of bread. Pile high with chicken, pears, onions, and figs. Serve with spring salad on side. ENJOY!
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