The Best Chicken Sandwich in the Entire World

Seems you guys are like me--you could eat goat cheese all day long and never get sick of it. (That's why I love you!)

Background Story:

So....a few weeks ago I needed to throw something together for my husband's lunch. He takes a packed lunch every day to work consisting of leftovers. Sometimes this is a lot of pressure because I just don't feel like making dinner, and sometimes I'm super grateful to send plentiful leftovers with him.

Well, one morning I realized I didn't have anything to pack for him. What to pack...He is not a huge sandwich fan. (Opposites attract--I love them!) I remembered that I had some sun-dried tomatoes and goat cheese in the fridge, along with some whole wheat bread, smoked turkey, and arugula. It hit me that those components would make THE best sandwich in the world. And he was just going to have to deal with having a sandwich for lunch. Period.

I toasted the bread and went to work assembling the sandwich. And you know what? My husband loved it! (DUH. I knew he would!)

Okay, okay. So that was a long story. BUT, I can't stop making sandwiches with goat cheese and sun-dried tomatoes. It's not because I'm pregnant either. I don't get many cravings these days. I just plain LOVE that combo. It's so very, very good you see. (To quote Green Eggs and Ham.)

Last night we had Easy Balsamic Chicken and crusty bread. And so today I decided to make an even better sandwich than I made for my husband using those leftovers--minus the arugula. (Gotta go to the store still...)

Without further explanation, I give you The Best Chicken Sandwich in the Entire World:



The Best Chicken Sandwich in the Entire World
original recipe

Ingredients:

1 large round herb focaccia bread, cut into 4 wedges and in half lengthwise
2 cups leftover sliced chicken (we like Balsamic Chicken, recipes here and here and here, can use rotisserie chicken)
3-4 oz. fresh goat cheese (chevre)
1/4 to 1/2 cup sun-dried tomato pesto
optional--arugula, organic salad mix, baby lettuce or spinach


Instructions:
Toast the cut side of each wedge of focaccia.  Smear with a few tablespoons goat cheese on one half; smear sun-dried tomato pesto on the other half.  Top with sliced chicken and greens (if using).  Put the halves together and serve.


Makes 4 good-sized sandwiches.______________________________________

This is how I made mine:

I spread a layer of Monterey Chevre on a wedge of rosemary foccacia.

Then I spread a layer of sun-dried tomato pesto on the other side and added sliced leftover balsamic chicken. Then I smooshed it together and shamelessly devoured it like an 7-month pregnant lady--don't even get between me and the sandwich.

OH. MY. GOSH.

I think I want to eat this very sandwich every day for lunch for the rest of my life. Print this post