A grilled chicken sandwich - done right - is a marvel unto itself. And that's the key: it has to be done right.
Brined chicken is the way to go, period. This way you don't dry it out.
Thin the breasts by filleting them, don't pound. Pounding destroys the tissue and gives it a weird texture. Sure, it tenderizes it but at the expense of making it mushy.
Keep the breast plain - no need to marinate, especially if you're brining.
If using left over chicken, such as what I did in the above picture, reheat it very slowly. On the stove over medium heat is enough. If in the oven do it at ~200F for 30 minutes. You just want to warm it - not recook it.
Lettuce, tomato, mayo. Cheese? I like provolone or Swiss. Bacon? Use it if you've got it. Avocado is grand.
But how to assemble? First, the bread should be toasted since this help maintain its integrity while you're eating it. Then place the chicken, cheese, lettuce, tomato (plus a pinch of salt) and a heavily mayo'ed bun on top. You want the mayo in contact with the tomato to enhance the flavor of both. Secure with big picks (I used porcupine quills above) and cut in half.
Eat it quickly as it has a half-life of 2 minutes. A cold grilled chicken sandwich just doesn't do it.
Suggestions welcomed!
Next time you make it, try skipping the mayo and using a spread made out of one cup of low fat yogurt, 1/4 - 1/2 teaspoon chopped dill and 1 tablespoon of lime juice. Adds a nice Mediterranean flair.
ReplyDeleteThanks for the comment, dude. I'm not much a dill fan though. Seems it's making its way into everything, such as the lousy attempt at a tomato sauce I had at Timpano's in Rockville the other week. Ugh.
ReplyDeleteI'd sub the dill with a Herbs De Provence mix myself, but if you like'a tha dill, more power to ya'.