Delicious Chicken Sandwiches
Chicken Sandwich with Plum Tomatoes. This is based on a recipe from Cooking Light magazine. The original recipe called for brie and cherry tomatoes. I prefer plum tomatoes. I also changed the brie to laughing cow light wedges in order to further cut the fat and calories.
Chicken Sandwich with Plum Tomatoes. This is based on a recipe from Cooking Light magazine. The original recipe called for brie and cherry tomatoes. I prefer plum tomatoes. I also changed the brie to laughing cow light wedges in order to further cut the fat and calories.
- Carbohydrate 32.7196993351645 g
- Cholesterol 0 mg
- Fat 1.031632 g
- Fiber 1.3529600537618 g
- Protein 6.64983666671936 g
- Saturated Fat 0.280175466666667 g
- Serving Size 1 1 Serving (63g)
- Sodium 367.64566666914 mg
- Sugar 31.3667392814027 g
- Trans Fat 0.112182933333333 g
- Calories 168 calories
Step-by-step
- Spray a large nonstick skillet and place over medium-high heat. Add tomatoes; cook 2 minutes, turning once. Remove from heat; stir in 2 tablespoons balsamic vinegar.
- Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf.
- Spread cheese onto other half and top with warm tomatoes. Layer chicken on top.
- Toss greens with vinegar, gently to coat. Top chicken with greens mixture; replace top half of bread. Cut loaf into 6 pieces.
Working with a full loaf of French bread presents a structural challenge, specifically preventing excess moisture from turning the crumb into a paste. Plum tomatoes contain substantial internal water, which requires a deliberate searing step to concentrate their flavor and drive off surface liquid. Heating the tomatoes in a nonstick skillet over medium-high heat for exactly two minutes, turning them once, blisters the skins and releases steam without breaking down the flesh entirely. Drenching the warm fruit immediately in two tablespoons of balsamic vinegar allows the porous tomato tissue to absorb the acidity while cooling down enough to handle.
Spreading a fat-based barrier such as mayonnaise mixed with coarse Dijon mustard and pressed fresh garlic on one half of the bread creates a hydrophobic layer that protects the crumb from the wet ingredients. Creamy cheese wedges spread across the opposing interior face anchor the shredded rotisserie chicken and greens without adding excess oil. When dressing the two cups of spring mix or baby spinach, use only the residual vinegar from the tomato bowl rather than pouring fresh liquid over the leaves, keeping wilting to a minimum.
Assembled loaves do not hold well for freezing due to the high water content of the fresh greens and tomatoes, but individual portions can be wrapped tightly in plastic and refrigerated for up to twenty-four hours if the greens are kept separate until service.
