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The oak smoked chicken and mozzarella pressed sandwich

Published: Aug 24, 2016 · Modified: Apr 2, 2020 · This blog uses cookies and may contain ads or affiliate links. See this page for more details · 6 Comments

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Oak smoked chicken mozzarella sandwich. A great sandwich for a lazy afternoon, and a perfect pairing when pressed and toasted.

Oak smoked chicken and mozzarella sandwich. A great sandwich for a lazy afternoon and a perfect pairing when pressed and toasted.Oak smoked chicken and mozzarella sandwich. A great sandwich for a lazy afternoon and a perfect pairing when pressed and toasted.

Like clockwork, every summer we get a cold snap only to have it quickly reverse for a day or two. As such, I’m writing this post while hiding in the shadiest cool place in my house. By enough about my seeming inability to handle warm weather, this is about sandwiches, specifically my lunch for today: an oak smoked chicken and mozzarella pressed sandwich.

It seems like every cafe in the last ten plus years offers many panini options. Quiznos and Subway offer toasted sandwiches. We get it, people no longer consider sandwiches to be things that are only served cold. Yet I’ve never been tempted to buy a panini maker, considering it to be something else to crowd my small kitchen. I do however have a kick-ass cast iron pan.

So, back to my lunch. Last weekend we were visiting Edinburgh, and while there I visited a farmers market. One of the stands was selling fresh smoked food: fish, bacon, chicken and the like. It was very moreish, so I bought some smoked chicken to take back with me. And there it was, staring at me on the shelf in the fridge. The question about making a sandwich with oak smoked chicken is how do you make it so you will get the flavour of the chicken and not have it washed out by other ingredients. Hence, the oak smoked chicken and mozzarella sandwich was born.

Since making this sandwich, I have gone back and made it again and again. However, I’ve used this brilliant stovetop smoker to smoke my own smoked chicken. It is brilliant! You can also check out some other smoked recipes using this smoker, such as Maple hot smoked salmon and the BRILLIANT Montreal smoked meat sandwich recipe!

Starting with a demi-baguette, you put a thin layer of mayo on inside and then filled it with sliced chicken. Yet, how to make it gooey? Cheddar or provolone would be too flavourful and overpower the chicken. Instead, some fresh mozzarella would do the trick, plus it is naturally stretchy. A little bit of fresh parsley and the sandwich is nearly done.

To get the cheese running, and crisp up the bread, I fire up the stove and heat the cast iron. I lightly smear some butter on the outside of the sandwich before wrapping it in some greaseproof paper. Into the pan it goes, with a heavy pot placed on top. After about 4min, carefully flip the parcel and cook on the other side. When the cheese is gooey, you’re smoked chicken and mozzarella sandwich is done and ready to be devoured.

Oak smoked chicken and mozzarella sandwich. A great sandwich for a lazy afternoon and a perfect pairing when pressed and toasted.

I’ve also gone and added this to Fiesta Friday, which is a great link share site for food ideas!

Pairings!

Drinks

With heat like this outside, its gotta be ice tea. Yes, the English don’t get iced tea (unlike the French and North Americans), but it works well and it’s not that hard to make. 

Music

Music is so key to a good meal, so what about Total Feast’s KitchenRock Playlist?

Oak smoked chicken and mozzarella

Toasted oak smoked chicken and mozzarella pressed sandwich

Matt
Smokey oak smoked chicken with gooey mozzarella, a perfect pairing when pressed and toasted.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 8 mins
Servings 2

Ingredients
  

  • 6-8 slices of cooked oak smoked chicken
  • ½ a fresh mozzarella ball sliced
  • 2 Tbs mayonnaise
  • Sprigs of fresh parsley
  • 2 demi baguette

Instructions
 

  • Slice the baguettes in half and spread the mayo on both sides.
  • Carefully stuff the baguettes with layers of chicken and cheese and top with some parsley
  • Heat a heavy pan to a medium heat. Meanwhile lightly smear some butter on the outside of the sandwich before wrapping it in some greaseproof paper.
  • Place the sandwich into the pan, place a heavy pot placed on top. After about 4min, carefully flip the parcel and cook on the other side. When the cheese is gooey, you’re done.
« End of the summer special, barbecued Chipotle Maple Lime Chicken Wings
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Chicken and poultry recipes, Dinner, Food, Lunch, Main Dishes, Sandwiches and wraps, Year-round recipes cast iron, cheese, chicken, mozzarella, sandwich, smoked

Reader Interactions

Comments

  1. David @ Spiced says

    August 25, 2016 at 12:34 pm

    Oh, you are definitely talking my kind of language here, Matt! Oak smoked chicken…crispy bread…melty mozz. Sign me up for one or six of these sandwiches! Also, I’m more than just a little bit jealous that you can run off to Edinburgh for a weekend. We visited Edinburgh a couple of years ago, and it’s one of my favorite cities in the world! And you were there right in the middle of Fringe! I can see why you came back with some of that oak-smoked chicken. Sounds delicious!!

    Reply
  2. michelleoblogoff says

    August 26, 2016 at 2:12 pm

    Mmmm
    I love all the flavors here- sounds amazing
    Thanks
    Michelle

    Reply
  3. Natalie Browne says

    August 27, 2016 at 5:09 pm

    Oak smoked chicken with melty cheese?! Yum! This sounds incredible.

    Reply
  4. Jhuls says

    August 30, 2016 at 8:25 am

    I love everything in here. Absolutely perfect! 🙂

    Reply
  5. Dawn @ Girl Heart Food says

    August 31, 2016 at 6:14 pm

    I love a good sandwich and this one sounds and looks delicious! Can’t go wrong with chicken and mozza on a crisp baquette! All I would want to go along with that is a nice cup of coffee (I’m not a fan of ice tea), but I do love that song ‘This Girl.’ 😉 Great beat!

    Reply

Trackbacks

  1. The truely delicious, and Nova Scotian, Maple Hot Smoked Salmon says:
    June 22, 2019 at 3:15 pm

    […] the salmon got in my fridge is actually due to my recent oak smoked chicken sandwich, after which I ponied up the cash and bought a stovetop smoker. I’ve craved a smoker for years, […]

    Reply

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