I was in the doctor's office the other day and was flipping through a magazine looking at the recipes when this one caught my eye,
so I made a mental note of the ingredients and then headed to the store on the way home.
This makes a good meal paired with a cup of soup.
The amounts are non-specific so make however much you think you will need.
To make this recipe even easier, use a roasted chicken from the store or substitute leftover chicken or turkey.
CHICKEN BREAST, boneless, skinless
(I used Provolone but muenster would also be a good choice)
HOT PEPPER JELLY
SALT & PEPPER, to taste
RUSTIC WHOLE GRAIN BREAD, sliced
Cook the bacon and remove from pan and place on a paper towel to absorb the excess grease.
Pound the chicken breasts until thin, season with salt and pepper and sauté in the remaining bacon fat in the pan until cooked through and remove to a plate.
Slice chicken into thin strips.
Wipe frying pan out and place a knob of butter in the pan to melt.
On bottom half of bread place cheese, chicken, bacon, arugula, drizzle with the hot pepper jelly, and add another layer of cheese and then top with other piece of bread.
Place sandwich in pan and grill until evenly browned.
Add a little more butter to the pan and flip and cook on the other side until browned.
This makes a substantial sandwich and is delicious with the salty, chewy bacon, the peppery bite of arugula and the spicy heat of the jelly and the gooey cheese.