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fall fig and chicken sandwich

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Fall Fig and Chicken Sandwich

I love sandwiches, as well as the combo of sweet and savory. One of my favorite sandwiches is based on the Chicken Charlie—a grilled chicken and pear sandwich—that a cafe in my hometown served when I was younger. My version of the Chicken Charlie has balsamic grilled chicken, caramelized onions, fruity-nutty blue cheese spread, and sautéed figs on chewy ciabatta bread. It's the perfect fall sandwich! (Fresh figs and dried figs both work great—use dried for a chewier texture).

Ingredients:

  • 2 chicken breasts
  • 2 teaspoon worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon extra virgin olive oil
  • 1 yellow onion—sliced in rings
  • salt & pepper
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup whipped cream cheese
  • 2 tablespoon chopped walnuts
  • 1 tablespoon peach or apricot jam
  • 1 tablespoon crumbled blue cheese
  • 1/2 teaspoon rosemary
  • 6-8 figs—stemmed and halved
  • 1 ciabatta loaf (or 2-4 rolls)
  • spring greens salad mix
  • 1 crisp pear—thinly sliced

Directions:

  1. For Chicken: Mix together worcestershire sauce, balsamic vinegar, 1/2 tablespoon extra virgin olive oil, salt, and pepper- Marinate chicken in mixture for up to an hour. Grill chicken on medium-high grill until cooked. Slice thin.
  2. For Carmelized Onions: Heat 1 teaspoon extra virgin olive oil with 1 tablespoon butter. Add onions and cook over medium heat until golden and delicious. Remove onions from pan but leave remaining oil/butter on medium heat for figs.
  3. For Figs: Add figs face down to hot oil/butter mixture. sautee until golden and chewy (1-2 minutes).
  4. For Spread: Stir together cream cheese, blue cheese, nuts, jam, rosemary and fresh ground black pepper to taste.
  5. Assembly: Heavily spread the cream cheese mixture over both sides of bread. Pile high with chicken, pears, onions, and figs. Serve with spring salad on side. ENJOY!

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