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When I think about the ideal time to make these chicken sandwich melts, two things come to mind. 1. When it’s cold out and 2. when it’s snowing/raining. I’m currently daydreaming about eating this sandwich again. I see myself in my sweats, listening to the sound of torrential rain hitting our windows, and stuffing my face.
What’s been kind of remarkable, however, is how much our dish looks like the Cravings’ recipe photo. There have been dozens of recipes we’ve tried from other cookbooks and our final product just doesn’t look like the photo in the cookbook. Chrissy’s recipe uses flatbread or naan, we used sourdough rolls. No matter what you choose, it’ll end up being delicious. However, I would definitely try this on flatbread when we make these again.
Our chicken cutlets came out just as dark and golden as the ones Chrissy used in her book. While we were frying the breaded cutlets, I got so nervous we were burning them. But they were perfect. So don’t be afraid if you think they’re burning, unless they’re actually burning…
The flavors in this sandwich are the true MVPs. The onion, garlic, paprika, cayenne, salt, and pepper pull together the most delicious foundation of flavor. We couldn’t find poppy or caraway seeds at our local Keyfood, so we left those out. And the cheese. Oh the cheese. I can eat pepper jack cheese on anything. The cheddar and pepper jack cheeses work so well together. A medium cheese is perfect for melting. Rounding out the chicken sandwich melts are the tomato and onion slices. Yum, yum, yum!
This kind of sandwich pairs well with a snowstorm, a rainy day, and a chilly night. Do you have a go-to comfort sandwich?
