Some days, I just can’t figure out what to do about dinner. I don’t know what I’m in the mood for, nothing’s calling my name, and I plain don’t feel like cooking (yes, it's true, sometimes even I don’t feel like cooking). On days like that, I just throw together a chicken sandwich.
Now I know what you’re saying, “A chicken sandwich? Snore.” But I don’t mean dry, tasteless chicken slapped between two slices of white bread. What I’m talking about is a tasty and satisfying sandwich that may not even need a side of chips. For some reason, a chicken sandwich always brings out my creative side.
I’ll make paninis with thinly sliced roasted chicken, provolone, oil-packed sun-dried tomatoes, marinated artichoke hearts, roasted red bell peppers, and pesto mayo. I might whip up chicken, tomato, and cheddar melts on sourdough. Or I try smoked chicken salad on a bun. I really like to build grilled chicken and Guacamole BLTs. And I just created a new favorite, a sandwich with grilled chicken breast, Swiss, lettuce, tomato, and Smokey Mayo on a ciabatta roll.
The Smokey Mayo is so good, you almost don’t need the chicken.
½ cup mayonnaise
1 tablespoon sweet Spanish paprika
1 clove garlic, grated
1 tablespoon freshly squeezed lemon juice
Blend together the mayonnaise, paprika, garlic, and lemon juice in a small bowl. Season to taste with salt.
Makes enough for 4 to 6 sandwiches. Keeps for a day or two tightly sealed in the refrigerator. Delicious on any type of sandwich, not just a chicken sandwich. Also fantastic as a dip for French fries or crudités and as a substitute for rouille in bouillabaisse.