Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!
Saturday’s are special, so watch for a different special sandwich right here every Saturday.
Oh, and enjoy!
- 1/4 cup extra virgin olive oil, divided
- 2 tablespoons dijon mustard
- 2 tablespoons balsamic vinegar
- 2 to 3 teaspoons chopped fresh tarragon*
- 1/2 teaspoon salt*
- 4 boneless skinless chicken breasts (about 1 1/2 lbs)
- 8 slices crusty country-style bread, lightly toasted if desired
- 1/4 cup mayonnaise*
- 3/4 medium avocado, sliced
- 2 large Roma tomatoes, sliced
- 4 leaves lettuce
Combine 2 tablespoons olive oil, mustard, vinegar, tarragon and in sealable large food storage bag or shallow dish; mix lightly to blend. Add chicken breasts; turn to coat and marinate at least 20 minutes* (for longer marinate time, refrigerate).
Heat remaining 2 tablespoons olive oil in medium skillet over medium heat. Remove chicken from marinade; place in skillet. Cook, covered, 7 to 8 minutes per side or until internal temperature of chicken is 170°F. Add 2 to 3 tablespoons water, if needed to prevent marinade from over browning. Remove from heat; cool slightly and shred or slice chicken.
Spread one side of each slice of bread with mayonnaise. Top with chicken, lettuce, tomato and avocado.
For more intense flavor, marinate chicken longer.
*TIP: For Tarragon Mayonnaise, blend additional chopped tarragon and a dash of salt into mayonnaise.
For Dijon Mayonnaise, blend 1 teaspoon Dijon style mustard into mayonnaise.