If you have leftover chicken and pesto, then it’s your obligation and duty as a sandwich maker to build this exquisitely garlicky sandwich.
I wouldn’t say this is a “recipe” exactly. It’s not complicated. It’s not difficult. It is, however, a sandwich so delicious that it may, in fact, make you speak to god. Hence, I’ve called it my “OMG” chicken sandwich. And it’s just too effing good not to write down.
WARNING: Due to the high garlic content in this sandwich, you will not be able to socialize with other people in person for at least a week.
Ingredients:
- 2 cloves garlic, peeled and thinly sliced
- cooked chicken breast, thinly sliced
- 1 tablespoon pesto sauce (from a jar or your own)
- spreadable cream cheese
- 1 slice of sweet yellow onion
- 1 ciabatta bun (or bagel)
- tablespoon olive oil
- rosemary, thyme, and ground black pepper (to taste)
- 1 full sour Kosher dill pickle (garnish)
Preparation:
- Halve the bun or bagel and toast.
- Liberally spread the bottom half with cream cheese. Don’t hold back. You know you love it. Oh, yeah.
- Spread the tablespoon of pesto sauce on the top half. Watch the olive oil soak into the bun and nod to yourself while breathing heavily.
- On a medium pan with olive oil, slowly simmer the onion. When the onion is almost transparent, add the garlic, chicken slices, and turn up the heat. Add a small amount of rosemary and thyme and a touch of pepper to taste. Turn regularly until everything shows some golden brown and you’re drooling uncontrollably.
- Pile the browned chicken, onion, and garlic onto the bun or bagel and close the top.
- Serve on a plate garnished with the dill pickle.
- Eat ravenously, pausing only to breathe and thank the almighty for being alive to taste this miracle of sandwiches.