Provincial Muenster & Chicken Sandwiches with Herb Mayonnaise
Yield: 4 sandwiches
tbsp. basil, chopped
tbsp. chives, chopped
tsp. lemon juice
Salt and pepper, to taste
ciabatta or other artisan bread rolls
c. romaine lettuce or arugula
lb. chicken breasts, cooked and sliced
jarred roasted red peppers, cut into large strips
slices (about 8 oz.) muenster cheese
Preheat the broiler to high. In a small bowl, mix the mayonnaise, basil, chives, lemon juice, salt and pepper. Cut the 4 sandwich rolls in half; spread herbed mayonnaise on the bread. On the top bun, place the romaine or arugula. On the bottom bun, place the sliced chicken and strips of roasted red pepper. Top the chicken and red pepper side with 2 slices of muenster cheese and place under the broiler until the cheese melts. Place the top on each sandwich and serve immediately.
*Another option is to use sliced turkey lunch meat instead of chicken breast.
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