Lunch Special Recipe

Prepare chicken

If using pre-cooked grilled chicken, thinly slice to total about 4 oz. If cooking raw: season a 4–6 oz boneless skinless breast with 1/8 tsp salt and 1/16 tsp pepper, grill or pan-sear over medium heat 4–6 minutes per side until internal temp reaches 165°F (74°C). Let rest 3 minutes, then thinly slice.

Assemble spread

In a small bowl combine 1 tsp mayonnaise and 1 tsp dijon mustard. Stir until smooth. Adjust to taste.

Butter and toast bread

Spread 1/2 tbs unsalted butter on the outer side of each slice of sourdough. Heat a skillet over medium-low. Place bread butter-side-down in skillet and toast until golden, about 2–3 minutes. Remove and keep warm. Repeat for second slice if needed.

Build the sandwich

On the unbuttered side of one toasted slice, spread the mayo-dijon mixture evenly. Layer the sliced grilled chicken (4 oz), a slice of cheddar cheese, tomato slices (3), and red leaf lettuce leaves (2). Season tomatoes lightly with 1/8 tsp salt and a pinch of black pepper. Top with the second slice of toasted bread, butter-side-out.

Finish

Return sandwich to skillet over low heat for 1–2 minutes per side to warm through and melt the cheese slightly. Remove, let rest 1 minute, then cut in half on the diagonal and plate.

Combine 2 cups mixed baby greens, 1/2 cup thinly sliced cucumber, and 2 tbsp thinly sliced red onion in a medium bowl.

In a small bowl whisk together 1 tbsp extra virgin olive oil, 1 tsp fresh lemon juice, 1/8 tsp salt, and a pinch (1/16 tsp) black pepper until emulsified.

Dress the salad with the vinaigrette, toss gently to coat, and transfer to the plate alongside the sandwich.

Add a pickle spear and a small handful of kettle chips to the plate if desired.