2 ea. 8 oz. chicken breasts, boneless
2 ea. sourdough rolls
4 - 6 spinach leaves
4 ripe tomato slices
Salt and pepper
Relish:
1 Granny Smith apple, peeled and diced
1 pear, peeled and diced
1/2 small red onion, finely diced
1/4 c. sliced almonds
1 Tbs. orange zest
1 Tbs. mustard seed, toasted
3 Tbs. rice vinegar
1 Tbs. light brown sugar
Salt and pepper
1/2 Tbs. chipotle, finely chopped
2 lettuce cups
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Season chicken breast with salt and pepper. Smoke-cook at 225ºF for 1 hour over hickory wood. Smoke almond slices until lightly toasted.
Combine first six ingredients in a small bowl. In small sauté pan, combine vinegar and brown sugar. Heat gently until brown sugar is dissolved. Add chipotle pepper and add to diced fruit. Toss gently. Season with salt and pepper to taste.
Lightly toast rolls and layer with spinach leaves and sliced tomatoes then chicken breast and top roll. In lettuce cup, divide relish into two.
Yield: 2 sandwiches
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