Wednesday, December 9, 2009
Lou's Most Excellent Greco Chicken Sandwich
Left over chicken. What to do with it?
My mother always turned it into chicken salad which, to this day, I'm not fond of. But my buddy Jim brought some precooked chicken over to us from Canales Brothers Deli (I was a bit under the weather) and I made some pita sandwiches out of them the next night.
The problem with the pita is that bites aren't universal. You get a bite of this, bite of that, and on a rare occasion a bite of the whole thing. This is not a complaint, but rather an observation. I'm a whole kind'a bite kind'a guy. Hence the beauty of the sandwich.
Here's what I did. It's quick, easy, and damned tasty. Also pretty healthy when you think about it. This makes enough for two sandwiches.
1 half a large, boneless chicken breast, precooked (salt, pepper, garlic)
2 Roma tomatoes, each sliced into about 5 slices.
½ a cucumber, peeled and thick sliced (same dimensions as tomatoes)
2 kosher dill pickles, sliced lengthwise into 4 strips
Feta (your choice)
4 TBS Greek style yogurt (I used non-fat Fage Total)
1 TSP Herbs de Provence
2 demi baguettes (from Bonaparte Breads via Wagshal's) or hard, crusty sub rolls.
Extra virgin olive oil
Optional: pitted kalamata olives
In a small dipping bowl, add 1 TBS of boiling water into the Herbs de Provence. Let rest for five minutes. Mix the herbs into the yogurt.
Cut the chicken into long, thin strips. Drizzle with about 1 TBS of olive oil and let sit for about 5 minutes. Preheat a skillet to medium.
Cut your bread lenghtwise and toast to a nice, crisp brown. While toasting, quickly sear the chicken in the pan to just warm it up; you do not want to brown it. Add more oil to the pan if necessary.
On the bottom bread slice spread a generous amount (about 1½ TBS) of the yogurt-herb mix. Layer some chicken slices, feta to your liking, pickle slices, cucumbers, tomatoes, and drizzle with a little olive oil. On the top sandwich half spread about a TBS of humus or more. Add a few pitted olives, if desired. Place the top on and spike the sandwich with long picks to hold it together.
Cut n' serve.