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The Better Brown Bag


Chicken Sandwich With Tomato Relish and Horseradish Mayo
Ryan Skeen, Irving Mill
“Make the chicken breast, spicy mayonnaise, and tomato relish the night before, and this sandwich is ready to go for those mornings when you sleep through the third snooze button. It takes about as much time as a peanut butter and jelly.”

8 ounces chicken breast (Skeen prefers grilled or roasted for flavor, but the meat can also be steamed over simmering chicken stock for 15 minutes)
2 Martin’s potato sandwich rolls
2 leaves of Bibb lettuce

4 tbs. tomato confit (see recipe below; oil-packed sun-dried tomatoes can be substituted)
2 tsp. sherry vinegar
4 tbs. extra-virgin olive oil
2 cloves crushed garlic
1 tbs. shallot, minced
1 tbs. chives, diced fine
1 tsp. parsley, diced fine
1 tbs. sea salt

3 tbs. fresh-grated horseradish (The prepared horseradish, says Skeen, doesn’t have enough kick.)
3 tbs. mayonnaise (It will “hold up to two days before it loses its excitement,” says Skeen.)

ASSEMBLY: Spread out a piece of plastic wrap on the counter large enough to contain the sandwich. Center half the roll on the wrap. Spread 1 tablespoon of the mayonnaise on one side of the roll, then a few dollops of the confit. Top with 4 ounces of chicken breast, then the lettuce leaf, then the top of the roll. Wrap and go. Makes enough for two sandwiches at a time, with enough mayonnaise and confit left over to make at least two more.
Rough Cost: $4.50

Tomato confit is easy to make and produces a better flavor than sun-dried tomatoes, which can have a medicinal flavor unless you find a quality product packed in olive oil at the store. Score the bottom of 10 plum tomatoes, blanch them in boiling water for 5 seconds, take them out, then allow them to rest for 5 minutes. Gently peel the skins, and discard. Quarter the tomatoes, and scoop out the insides (save that for pasta salad for your next lunch). Toss the tomatoes in half the olive oil, the crushed garlic, and the sea salt. Spread them on a cookie sheet lined with tin foil, and slow-bake in a 225-degree oven for 30 to 45 minutes, checking every 10 to 15 minutes and rotating the tray for even cooking. Let cool, then dice the tomatoes and toss in a bowl with the sherry vinegar, remaining olive oil, shallot, parsley, and chives, and season with salt to taste.

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