Chicken + Cucumber Sandwiches
Source of Recipe
wwr
Chicken + Cucumber Sandwiches
for the chicken:
2 fresh skinless, boneless chicken breast halves
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) water
1 tsp (5 ml) pickling spices
for the sandwich:
1/4 cup (60 ml) distilled vinegar
1/4 cup (60 ml) water
1 Tbsp (15 ml) sugar
1 tsp (5 ml) salt
1 cucumber, thinly sliced
4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
4 lettuce leaves
4 thin slices tomato
2 slices bacon, halved and cooked crisp
Combine the chicken, wine, water, and pickling spices in a skillet
and bring to a boil. Reduce the heat and simmer covered until the
meat is firm and cooked through, about 20 minutes. Drain and cool
to room temperature before slicing thin. Meanwhile, combine the
vinegar, water, sugar, and salt in a bowl and stir to dissolve the
sugar. Add the cucumber slices, tossing to combine, and let sit
at room temperature for 30 to 60 minutes. Drain and pat dry with
paper towels. Spread the bread with butter, being careful to cover
the bread completely. Place a lettuce leaf on each piece of bread,
top with the sliced chicken and cucumber, and garnish with tomato
slices and crisp bacon.
Makes 4 sandwiches.
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