It has been a while since returning to one of my favorite cookbooks, The Slim Down South Cookbook by Carolyn O’Neil, MS. Rd. From the first reading of the book, I marked so many recipes to try I knew it would take some time to try them all.
On a particularly hot day in March I decided to make something simple and quick for dinner. I had marked a recipe called Chopped Chicken Sandwich. Just reading the ingredients made me anticipate a lovely combination of tastes and textures that I knew would delight my palate.
Chopped Chicken Sandwich
4 hoagie rolls
½ cup grated Swiss cheese, divided
2 cups chopped cooked chicken
¼ cup Sweet and Spicy Dressing
Vegetable cooking spray
2 ½ cups Crunchy Pecan Slaw
- Light 1 side of grill, heating to 350° to 400°. (medium-high) heat; leave other side unlit.
- Split rolls in half horizontally, and hollow out soft bread from tops and bottoms, leaving a ¼-inch thick shell. Reserve soft bread for another use if desired. Sprinkle bottom of half of each roll with 1 Tablespoon Swiss cheese.
- Stir together chicken and Sweet and Spicy Dressing in a small bowl. Divide chicken mixture evenly among bottom halves of rolls. Lightly coat each sandwich with cooking spray, and wrap with aluminum foil.
- Place sandwiches over unlit side of grill, and grill, covered with grill lid, 10 to 12 minutes. Unwrap sandwiches, place over unlit side of grill and grill 5 minutes or until crust is crisp and cheese is melted. Remove from grill, and cut in half.
- Remove top halves of rolls from sandwiches. Arrange about ½ cup Crunchy Pecan Slaw over chicken and cheese. Cover with top halves of rolls. Serve immediately.
Serving size 1 sandwich—CALORIES 486; FAT 19.9g (sat 5.3g, mono 8.6g, poly 5.1g); PROTEIN 33.2g; CARB 45.2g; FIBER 2.9g; CHOL 72mg; IRON 2.5mg; SODIUM 620mg; CALC 206mg.
¼ cup lemon juice
¼ cup honey
2 Tablespoons hot sauce
2 Tablespoons canola oil
1 tsp celery salt
¼ tsp black pepper
- Whisk together all ingredients in a small bowl. Store in refrigerator in an airtight container up to 3 days.
Service size 1 Tablespoon—CALORIES 43; FAT (sat 0.2g, mono 1.5g, poly 0.7g); PROTEIN 0.1g; CARB 6.1g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 146mg; CALC 1mg.
Crunchy Pecan Slaw
1 head Napa cabbage, cut into thin strips
1 Braeburn apple, cut into thin strips
½ cup sliced radishes
½ cup Sweet-and-Spicy Dressing
3 green onions, sliced
1 cup chopped toasted pecans
- Toss together cabbage and remaining ingredients in a large bowl until blended.
Serving Size 1 cup—CALORIES 141; FAT 9.9g (sat 0.9g, mono 5.7g, poly 2.5g); PROTEIN 2.3g; CARB 13.7; FIBER 3.7g; CHOL 0mg; IRON 0.8mg; SODIUM 136mg; CALC 49mg.
The only ingredient I did not have readily available was the Napa cabbage but was pleasantly surprised to find it at my local grocery store. The recipe was a little busy having to complete three steps but it really was very simple especially using precooked chicken breasts.
This sandwich was so good! Each layer of the sandwich was a taste delight starting with opening the aluminum foil for just a few minutes to make the hoagie roll crunchy to the many tastes and textures of the slaw. Oh, my, the softness of the cabbage mixed with the crunch of the apples, radishes and pecans was wonderful. The dressing with the sweetness of the honey and hint of heat from the hot sauce added so many flavors.
The sandwiches with an extra helping of slaw were just the perfect dinner for a hot, Florida evening.
Note: This sandwich was so good that I made them again during my annual first-round March Madness visit to daughter Kristine’s home in Virginia. Unable to find Napa cabbage, we substituted with a pre-packaged slaw mix that included cabbage, red cabbage and carrots. We also used the oven to heat and toast the sandwiches. These sandwiches were just the right food for spending a marathon day watching one basketball game after another; easy to prepare and delicious.