Chicken George Sandwiches

Hello there fellow food lovers!  Apologies for my extended blog absence, this warm weather has me outside most hours of the day while the sun is up (and I’m not at work) and I’ve fallen sorely behind here.  How about an easy transition back into recipe sharing with a simple and delicious sandwich that can be served, hot, cold or at room temperature? 

 

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This, my friends, is a Chicken George sandwich.  I have no idea where my mom got the recipe but it was always a favorite of mine growing up.  Best of all, you can easily make this sandwich your own by tweaking the toppings and creating many a related offshoot of the original.  The traditional Chicken George in the Remes house consisted of a whole grilled chicken breast on a bun, topped with swiss cheese, chopped bacon, a ring of pineapple and lots of thousand island dressing.  My updated version is very similar – I stick with a grilled chicken breast but chop it up to make it easier to take a bite without removing the whole breast, and leave out the pineapple ring because the Mr. holds a firm belief that meat and fruit don’t mix, and it has started to take a hold in me.  Or at least impact what I make us for dinner, at a minimum.

If this doesn’t sound quite up your alley, what could you do to make this your own?  Trust me, it’s quite tasty and quick enough to make that you’ll be back outside enjoying the sunshine in no time at all, but I firmly believe in playing with recipes until they fit just right to your liking.  Try a different dressing, say, ranch or blue cheese, and omit or swap the slice of cheese for cheddar, mozzarella or colby-jack.  There are no wrong answers here people.  Enjoy!

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 A little update from my mom after she read the original post: 

  1. I got the recipe from Suz (her sister) and it was called George after a woman whose first name I can’t recall but whose last name was George. I think she had a chicken business for a while.
  2. Do you marinate your chicken in Good Seasons Italian Dressing?
  3. Too bad Mr. doesn’t like the pineapple ring; I think that’s what makes this sandwich great.
Chicken George Sandwich
Serves 4
This sandwich is a cinch to make and so delicious - grilled chicken topped with bacon, swiss cheese and thousand island dressing - it's a great summer staple and also great year-round.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 lb chicken breast, seasoned with salt and pepper
  2. 4 slices of bacon, fried and chopped, or 1/4 cup bacon bits
  3. 4 slices swiss cheese
  4. 4 buns, sliced in half
  5. Thousand island dressing
  6. 4 rings of pineapple (optional)
Instructions
  1. Grill the chicken until fully cooked. Remove from the heat and let rest for 10 minutes, then chop into medium-sized pieces.
  2. Take a sliced bun, remove the top half, and place the bottom half on a serving plate.
  3. Place 1/4 of the chopped chicken in a pile on the bun.
  4. Top with chopped bacon and a slice of swiss cheese.
  5. Place in the microwave for 10 seconds to get the cheese warmed but not melted. (this step is entirely optional and up to you)
  6. If desired, top with a ring of pineapple.
  7. Top with thousand island dressing, to taste, then cover with the remaining half of the bun.
Notes
  1. This sandwich can easily be made gluten free by ensuring your dressing is GF, and by substituting a GF bun or two toasted slices of GF bread.
  2. If you're having trouble fitting all the chicken and toppings on the bottom half of the bun consider this - when slicing the bun in half, slice it so that the bottom half is 60-70% of the total bun height. Remove the top, then hollow out the bread filling of the bottom half to make room for all the goodies. Replace the top half once you've compiled the sandwich and you have the same end product and a little less mess.
Adapted from Patricia Remes
Adapted from Patricia Remes
In Bryna's Kitchen http://www.inbrynaskitchen.com/

Steak sandwiches with Chimichurri sauce

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Have you ever tried Chimichurri sauce?  This was a new one for me last summer, something I discovered in a Food Network magazine.  I went out on a limb, fried up a flank steak and served it smothered in the sauce and it was incredible!  Who would have thought this green stuff could be so tasty?  It’s a really great mash up of parsley, cilantro, shallot and garlic, pureed with red pepper flakes and olive oil.  It’s even great the next day, as this sandwich demonstrates.  I took these sandwiches to a pool party last summer and they were a hit, which was my inspiration for making them today – maybe if I make food that reminds me of summer, the weather will warm up?  Something along those lines.  Of course, I couldn’t find the recipe I used last summer so I hunted online for a new version and couldn’t find one I really liked so I made one up using inspiration from each I found online.   I was a little nervous that my experimentation with making the sauce might lead to a funny result but I was fortunate enough that the recipe gods were smiling down on me. 

So when the Krentz men went to work last weekend re-insulating our attic I thought they deserved a lunch that was out-of-the-ordinary as a thank you for their hours of effort.  The result – thin layers of steak piled on top of a baguette, topped with chimichurri sauce and slices of tomato.  Quite tasty if I say so myself.  You can make these and serve them immediately, or spread a little butter on the bread, then prepare these, wrap them up, and refrigerate until ready to serve.

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Steak Sandwiches with Chimichurri Sauce
Serves 4
Thin slices of grilled flank steak atop baguette bread smothered with chimichurri sauce and tomato slices.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 lb flank steak
  2. Olive Oil
  3. Salt & Pepper
  4. 1 cup fresh flat leaf parsley
  5. 1/4 cup fresh cilantro
  6. 1 medium shallot, diced
  7. 2 cloves of garlic, diced
  8. 1/4 tsp red pepper flakes
  9. 1 tsp salt
  10. 1/2 tsp ground black pepper
  11. 1/2 cup olive oil
Instructions
  1. Remove the steak from the refrigerator and season both sides liberally with salt and pepper, and drizzle with oil. Let sit out 30 minutes.
  2. Either on a outdoor grill or on a frying pan over medium-high heat, grill the steak for 3-5 minutes on each side. Remove from the heat and place on a cutting board to rest for at least 10 minutes.
  3. In a food processor bowl, combine the parsley, cilantro, shallot, garlic, red pepper flakes, salt and pepper. Pulse until finely minced and combined.
  4. Turn the food processor on to run continuously and pour in the olive oil to whisk to create the sauce.
  5. The sauce can be stored, covered, in the refrigerator for a day.
  6. Slice the steak against the grain into thin slices.
  7. Slice the tomato.
  8. Slice the baguette lengthwise.
  9. Layer the steak onto the baguette, and pour the chimichurri sauce over the steak. Top with tomato slices and the second slice of bread.
Notes
  1. Sandwiches can be made in advance, wrapped in parchment paper and stored in the refrigerator up to 8 hours before serving. The bread will keep best if spread with butter before topping with the sauce, meat and tomatoes.
In Bryna's Kitchen http://www.inbrynaskitchen.com/