Welcome to Fireside Sandwich Chats, where we discuss, make, and eat…drum roll please…SANDWICHES! Every episode we’ll take a boring, old sandwich and make it into something spectacular. By a fireplace. With a bow tie.
Brought to you by Dorm Room Dinner.
Check it out the video, then use the recipe to make your own!
And if you need a lil’ sneak peek…here’s our reinvented sandwich:
Will Levitt is a senior at Wesleyan University, where he writes about food, eats food, and has recently come to terms with the fact that he is a mayonnaise addict. He blogs about college, cooking and the art of sandwich making – among other things – at his blog Dorm Room Dinner.
Chicken Salad Sandwich with Capers, Herbs and Lemon
Makes 2 sandwiches
This is a simple, “kinda elegant” version of chicken salad – perfect for your next chicken salad sandwich, but also great on its own over some mixed greens.
2 cooked boneless, skinless chicken breasts, diced into medium cubes
1/2 cup mayonnaise
1 heaping teaspoon capers
1 teaspoon lemon zest
juice of 1/2 a lemon
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped flat leaf parsley
1/2 teaspoon pepper flakes
pinch salt and pepper
4 pieces toasted sandwich bread (such as sourdough)
2 large leaves butter lettuce
1/2 small red onion, thinly sliced
In a large mixing bowl, combine the chicken, mayonnaise, capers, lemon zest, lemon juice, chives, parsley, pepper flakes and a pinch of salt and pepper. Mix well to combine.
To assemble the sandwiches, place two slices of toasted bread on a work surface. Top with butter lettuce, red onion and evenly divide the chicken salad between each. Top with the other slices of bread and eat at once!