A Wicked Scoff...Recipes and Food with Newfoundland and New England Influences.

This blog is dedicated to bring recipes, photographs, anecdotes, reviews and other insights on everything food related. As the name suggests, "A Wicked Scoff" will have a regional flare, a fusion if you will, of both Newfoundland and New England perspectives of the culinary world around me. Thanks for visiting and please come back often as updates will be frequent. Oh yeah, I also like tasting and cooking with regional beers. Expect a beer of the month, often paired with recipes.

Tuesday, July 19, 2011

Cibatta Chicken BLTA Sandwich

 One of the things I love most about food and cooking is the ability to make something truly satisfying and delicious out of a few simple ingredients and even simpler techniques. One way for any cook to do this, no matter their level of skill is to put together a really great sandwich. Using great bread, well cooked and seasoned meat, crisp vegetables, flavorful cheese and a variety of condiments will always taste better when you make it yourself as opposed to eating anything from a fast food joint.

I'm a real sucker for bread, and when I see really nice artisan or homemade bread I can not resit buying some and digging in. Last week my bread victim were some nice large Cibatta rolls. Having grilled some bone-in, skin on chicken breasts the night before (marinated in fresh garlic, herbs, lemon and olive oil), I knew I had a winner sandwich in the making. I also have some excellent thick-cut, double smoked bacon on hand, fresh herbs in the garden, sharp Vermont cheddar, a ripe avocado and some other goodies. Here's how I put it together.

Ciabatta Chicken BLTA Sandwiches with Herb Mayo

The first step is to get all of your ingredients out on the counter and organized. In a skillet or in the oven, cook 3 slices of bacon (cut in half for 6 half slices) until crisp. meanwhile, remove the chicken meat from the bone and cut into half inch thick slices against the grain, then half length-ways so you are left with large chunks. Next prepare the herb mayo. For two sandwiches I used 2 heaping tablespoons of Hellman's and mixed in some finely chopped basil, parsley, thyme and oregano, plus a tiny pinch of kosher salt and a few cracks of black pepper. Stir well and add to the chicken, again combine well. That's your simple chicken salad for the sandwich.

Turn on the oven to about 350. Slice the cibatta rolls in half and lay cut side down in the oven to toast. Now start prepping the other ingredients by slicing tomatoes, chopping lettuce, slicing an avocado, and sharp cheddar cheese. Remove the tops of two rolls from the oven and add the cheese and top with the bacon. Return the tops to the oven to melt the cheese.While the cheese melts build the sandwich from the bottom up with avocado slices, lettuce, tomato slices (the LTA of the BLTA.....bacon is the B) and chicken salad. I also like to add banana pepper rings for a touch of heat and acidic contrast from the pickling. Remove the sandwich tops with their gooey bacony cheese topping and place on top of the rest of the sandwich. Slice in half and you're ready to dig in. Serve with some large kosher dill pickles and potato chips and you''' be all set!

1 comment:

  1. Looks delishious. The other night a saw a BLT made with breaded soft shell crab. I have two new ways to try it now!!!!


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