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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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There's a marvelous brewpub in the Salt Lake area called The Bohemian. If you're ever behind the Zion Curtain and you have a hankering for a beer, this is the place to get it. The Bohemian has some fabulous German and Czech food as well as some more pub like offerings. I had the chicken sandwich and although it is really good, I thought I'd kick it up a notch. This is the results of my experiment. Ingredients:
1 chicken breast (preferably on the thin side) |
2 slices bacon (the original used pepper bacon) |
1 sandwich roll, such as ciabatta |
1 small handful hazelnuts, lightly crushed and toasted |
2 sun-dried tomatoes, slices rehydrated in hot water and diced |
1 slice provolone cheese (the original had swiss) |
1 tablespoon mayonnaise |
1 teaspoon ketchup |
1/4-1/2 teaspoon minced garlic |
avocado, two or three slices |
lettuce, one or two leaves |
tomato, one or two slices |
onion, one or two slices |
Directions:
1. Cook the bacon. Don't drain the pan. Remove bacon and drain on paper towels.
2. Cook the chicken in the pan you just cooked the bacon inches I seasoned the chicken with sea salt, freshly ground pepper, and poultry seasoning. Do what you like.
3. While the chicken is cooking, make your aioli: combine the mayo, ketchup, and garlic. Set aside.
4. Lightly toast your roll. Add a slice of provolone cheese to one half of the roll and toast until cheese is bubbly.
5. Spread aioli on the other half of the roll.
6. Assemble the sandwich by stacking all of the ingredients on one half of the roll and topping it all off with the other half of the roll.
7. Note: the original didn't have avocado. I didn't use the onion or tomato slices since I don't like them, but they were on the original sandwich.so use what you like.
8. Enjoy.
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