Jalapeno Cheddar Roll and Chicken Sandwich Recipe
In my weekly meander through the store, I found a gorgeous jalapeno cheddar artisan bread. It was a four-ounce demi-loaf that was about the size of a hoagie roll. That’s enough for one giant sandwich or two smaller ones. My husband and I split a sandwich and ate it with a nice bowl of soup. We were quite satisfied.
I won’t lie; sometimes I buy cheaper lunch meat. If it tastes good, and it’s inexpensive, I think that’s a bonus. However, this jalapeno cheddar loaf just cried out for a high quality meat. I bought Di Lusso’s Oven Roasted Chicken. These deli meats taste like real meat. Di Lusso advertises that they don’t use extenders or fillers. That’s why this chicken’s texture doesn’t resemble gelatin. It looks like genuine tender, thin-sliced meat. The chicken stood up to the bold flavor of the jalapeno cheddar roll. This sandwich was a melding of tastes, textures, and gloriously colored condiments. It was as much of a visual treat as a gustatory one. I hope that you enjoy it as much as we did.
Chicken on Jalapeno Cheddar Roll Sandwich Recipe
1-4 ounce jalapeno cheddar roll
1 tablespoon of olive oil
4 ounces thinly sliced Di Lusso Oven Roasted Chicken
1 cup Earthbound Farms Organic Fresh Herb Salad
1 medium tomato sliced to taste
¼ cup thinly sliced Vidalia onion
1 peeled and sliced ripe avocado
Garlic powder or garlic and sea salt grinder
Sliced pickled jalapenos (optional)
Slice the cheddar jalapeno roll horizontally. Using a heavy iron skillet, I like to grill my rolls with some extra virgin olive oil. Brush the oil on the cut side of the roll. Place the roll with the oiled side down into a warm skillet. Cook on medium heat. Watch it carefully until the bread is grilled to a golden brown color. Take the roll from the pan and lay them ungrilled side down on a plate. This helps the bread to keep its crunch. When the bread is cooled, layer on the toppings.
Spread the mayonnaise on both sides of the roll. On the bottom roll, layer the sandwich ingredients in this order: three layers of mixed fresh herb salad, tomato slices, onion slices, and avocado slices. Grind the garlic sea salt on to the avocado or sprinkle it with garlic powder. Add the DiLusso chicken and top with jalapenos, if desired. Cover with the top of the bun and press down firmly. Cut the sandwich into two parts.
After I dressed the sandwiches with the vegetables, I noticed that my herb salad was almost at its expiration date. I just didn’t feel like a salad. A hot soup would be just right with my sandwich. Rummaging through the pantry, I found a can of chicken noodle soup. The greens and some other leftover vegetables combined with the canned soup and became a fresh-tasting light summer soup.
Greens and Herbs Noodle Soup Recipe
1 can of condensed chicken noodle soup
1 ½ cans of water
¼ cup of chopped onion
½ cup finely chopped celery
2 cups Earthbound Farms Organic Fresh Herb Salad-chopped
1 tablespoon of cooking sherry
1 teaspoon of balsamic vinegar
Pepper to taste
In a medium saucepan, empty one can of condensed chicken noodle soup and 1 ½ cans of water. Turn heat to medium and add the onion, celery, and herb salad. Add the sherry, vinegar, and pepper. Heat the soup to boiling and turn it down to a simmer. Simmer the soup for five minutes and turn the burner off. Cover the soup and let it stand for five minutes. Pour it into bowls, and give each bowl a squeeze of fresh lemon. Stir the soup in the bowl and serve.
I do enjoy my sandwiches! So many times, I grab a quick sandwich with some veggies and a juice. If I’m lucky, I have a chance to chomp on my apple. However, for dinner, I think that my sandwiches deserve a nice soup, salad, or side dish, so that they can be a real meal. Do you have foods that you enjoy eating with your sandwiches? Please tell us about them in the Sandwiches Forum.
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