Chicken Sandwich with Citrus Remoulade
I made Pioneer Woman’s Grilled Chicken Sandwich with Apricot Sauce for dinner last night.
Except I didn’t.
See, I didn’t have all the ingredients to make it, so I had to improvise. Fortunately, it was still delicious.
If you wanna follow Pioneer Woman’s recipe, it is here, and it looks delicious.
If you wanna use my changes, here’s my recipe!
Chicken Sandwich with Citrus Remoulade
For two
2 chicken breast -pounded to even thickness
4 slices whole wheat bread
2 handfuls baby spinach
4 slices cheddar cheese
butter
Orange marmalade
Mayonnaise
Mustard (Dijon would be best, but I only had yellow)
Black pepper
Butter up a hot skillet and fry chicken breast on both sides until completely cooked
Meanwhile (’cause the frying will take a few minutes) mix 1/8 cup mayonnaise, 1/8 cup mustard, and 1/4 cup orange marmalade and pepper to taste. Now this is important: dip your finger in the sauce and taste…do ya like it? If not, adjust. Maybe you want more mustard? Squirt it in. Need more zip? Add some pepper.
Alrighty, now your sauce is done, so you can set that aside and wash your spinach. Pat it dry too.
When the chicken is cooked, turn down the heat and add more butter to the pan. Spread sauce on two slices of bread, and toss ‘em in the pan (sauce side up!). Pop two slices of cheese on each slice of bread, then add your cooked chicken breast. Let that crisp up, melt and warm -if the bread is cooking too quickly, and the cheese is melting too slowly, which for me, happens every time- toss the bread/cheese/chicken onto a plate and into the microwave for 10-15 seconds (the cheese melts FAST, and you don’t want it to petrify).
Smear sauce on the other 2 slices of bread, and fry those up as well. Divide the spinach between the sandwiches, and plop your sandwich top -with the cheddar and chicken- on.
I think this is a knife and fork sandwich. But if you’re not offended by finger-licking, then just pick the whole thing up and devour… oh, and ENJOY!
