A Simple… But Tasty… Sandwich for the Weekend

It’s Friday. The weekend beckons. For many of us, that means an opportunity to relax and unwind from a busy work week… hopefully with some nice summer weather.

If you’d also like a little “time off” from the kitchen, we are here to help. This is an easy-to-make sandwich that’s delightful to eat at any time of the year, but particularly during the summer.

It pairs well with Chardonnay, Pinot Grigio or Pinot Gris.

This recipe yields 6 sandwiches—plenty to share with friends, or take you through the whole weekend… and perhaps a couple bottles of wine!

AVOCADO CHICKEN SALAD AND CASHEW SANDWICH

Ingredients

  • 4 cooked, boneless chicken breast halves, shredded
  • 1/4 cup ranch salad dressing
  • 1 1/2 tablespoons chopped fresh dill
  • 1 cup cashews
    • 1 avocado, peeled, pitted and diced
  • Salt and pepper to taste
  • 12 slices bacon
  • 6 slices Swiss cheese
  • 12 slices whole grain bread, toasted

Preparation

  1. In a large bowl, mix the cooked chicken, dressing, dill, cashews and avocado.
  2. Season with salt and pepper, to taste.
  3. Cover, and chill in the refrigerator for at least 30 minutes.
  4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, then drain.
  5. Spread even amounts of the chicken mixture on 6 slices of toasted bread. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches.
Posted in Food and Wine Pairings/Recipes
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