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.
I’ve also gone and added this to Fiesta Friday, which is a great link share site for food ideas!
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 is so key to a good meal, so what about Total Feast’s KitchenRock Playlist?
Toasted oak smoked chicken and mozzarella pressed sandwich
- 6-8 slices of cooked oak smoked chicken
- ½ a fresh mozzarella ball sliced
- 2 Tbs mayonnaise
- Sprigs of fresh parsley
- 2 demi baguette
- 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.