Recipe: Ultimate chicken sandwiches by David Theiss | NevadaAppeal.com

Recipe: Ultimate chicken sandwiches by David Theiss

David Theiss

So, you are well on your way to having that firm, trim body for spring and summer activities. You’ve been challenged with a diet of high protein and low carbs, and you’ve been doing great so far, but need some help with some new chicken recipes. Well, check these out.

Chicken has long been known as an excellent source of protein and has a high nutritional value. It provides essential vitamins and minerals, benefits that include losing weight, cholesterol control, and blood pressure control. It has been part of a protein filled diet for thousands of years.

It’s believed India was first in domesticating the bird. Chickens in America were brought from Europe by the early colonists. In the early 20th Century, chickens were in high demand. Big business took notice and started the mass production of these birds, which made it reasonably priced and readily available protein throughout the United States

“A chicken in every pot” — Herbert Hoover’s party used it as a political campaign slogan in 1928. A statement that proposed prosperity for the American people under his direction. Although he didn’t coin this phrase, credit for this quote goes to King Henry the IV of France. He was purported to have said, “La poule au pot le dimanche,” which translates to, “A chicken in every pot on Sunday.” During his rule in the 17th Century, King Henry was concerned about his subject’s wellbeing and wanted peace and prosperity for France.

Chicken is a versatile meat. It’s used all around the world in almost all cuisines and cultures mainly because of its availability. It’s still an economical and delicious protein.

I have put together four recipes so you can pick which one looks the best for you to try, or all of them. Enjoy!

Two of these chicken sandwiches are made with chopped chicken, and two of these are with marinated half breasts. I’m going to share with you how to prepare boneless skinless chicken breast ahead of time.

One whole boneless skinless chicken breast yields approximately 2 1/2 to 3 cups of chopped chicken breast, so cook accordingly. I like to cook extra. Cooked chicken breast is a great and easy additive to salads, pastas, etc.

This simple marinade is enough for two whole breasts. One quart of water, one teaspoon salt, one teaspoon fresh thyme. Combine all ingredients in large bowl. Drop chicken breasts in marinade and refrigerate at least one hour. I prefer grilling the breasts, as it adds great depth to the flavor, but you may cook them in a hot skillet. Remember to cook chicken to 160 degrees. When you finish cooking the chicken, place it in the refrigerator, and be sure to chill thoroughly. Chicken salad is best cold. Chop into 3/8-inch cubes, and the chicken is ready to use. If you’re strapped for time, we carry the pre-marinated chicken breasts, garlic and teriyaki, ready for the grill, and the precooked chopped chicken ready for your salad. If you find there’s too much bread, all of these recipes are equally delicious without.

Chicken salad with apple and celery

Ingredients

3 cups chopped cooked chicken

2/3 cup mayonnaise

1 tablespoon lemon juice

1 red apple, peeled and chopped into 3/8-inch cubes

1 cup celery, sliced thinly into 1/8-inch slices

Pinch of salt

Pinch of pepper

1/2 teaspoon finely chopped dill

1/4 teaspoon cayenne pepper

Romaine lettuce

Directions

Combine all ingredients together; mix well. Use fresh sourdough bread and spread mixture about 1-inch thick. Add a piece of provolone cheese if you like. Cut diagonal and serve. This chicken salad is also good over a lettuce salad for a substitution of salad dressing.

Garlic chicken breast sandwich

Follow chicken marinade recipe above. After cooking the chicken, it’s ready to assemble the sandwich. This is best served warm. Baste the chicken while cooking with the following garlic aioli sauce.

Garlic aioli artichoke mayonnaise

Ingredients

6 cloves garlic, peeled

3/4 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon Dijon mustard

3/4 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon chives

1/2 cup artichoke hearts

Directions

Place ingredients in food processor and pulse until all items turn to a smooth consistency. On toasted sourdough bread or roll, spread aioli on bread. Place chicken and a leaf or two of romaine lettuce. Cheese: if you like sharp, it works great with this combination. Slice, cut diagonally, and serve.

Grilled teriyaki chicken and pineapple sandwich

Follow the chicken recipe above, only baste with teriyaki sauce when cooking. When finished cooking, it’s ready to serve, and much better warm.

Ingredients

Pineapple rounds (grill these for about 3-4 minutes per side); one piece per sandwich

Honey mustard barbecue sauce

Alfalfa sprouts

Smoked cheddar cheese

Directions

To assemble, toast two pieces of sourdough bread (I think toasted bread brings out a delicious flavor); spread the honey mustard sauce on the toasted bread. Place on sandwich chicken, smoked cheddar cheese and sprouts, and cut diagonal and serve.

Chicken Salad Club

Ingredients

3 cups chopped chicken

1 tablespoon lemon juice

Pinch of salt and pepper

1 cup cooked crumbled bacon bits

Sliced tomato

Romaine lettuce

3/4 cup mayonnaise

Directions

Combine together the chicken, lemon juice, mayonnaise, bacon and salt and pepper. Mix well. On fresh sourdough bread, spread chicken mixture about one-inch thick. A piece of Swiss cheese is a flavorful addition. Add tomato and lettuce. Cut diagonal and serve.

By David Theiss Owner of Butler Gourmet Meats in Carson City.