Chicken Cutlet Sandwich w/ Apple and Arugula

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Recipe By Brian Carson
Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Serving Size: 4 people

Ingredients

Melted Cheese Topped Springer Mountain Farms © chicken breast cutlets:

  • 4 each Springer Mountain Farms © chicken breast cutlets

  • ½ Tablespoon salt 

  • ½ Tablespoon pepper

  • 1 each non-stick canola oil spray

  • 4 each swiss cheese slices

Buttered and Grilled Sourdough Bread:

  • 2 Tablespoons unsalted butter

  • 8 pieces sourdough bread, sliced

Honey-Dijon Spread:

  • 1 Tablespoon honey

  • 3 Tablespoons dijon mustard

Plating:

  • 2 cups baby arugula, washed 

  • 2 each granny smith apples, cored and thinly sliced

Preparation

For Melted Cheese Topped Springer Mountain Farms © chicken breast cutlets:

  1. On a clean cutting board, lay all chicken breast cutlets out and season both sides with an even layer of salt and pepper

  2. Place cast iron grill over medium-high heat and then spray even coating of canola oil onto grill pan. Preheat until wisps of smoke start coming off grill

  3. Using tongs, place seasoned cutlets on grill and sear each side for 3-4 minutes or until internal temperature is 165 F

  4. Turn heat down to medium heat and place swiss cheese on top of chicken cutlets; allow cheese to melt for 1-2 minutes

  5. Use clean spatula to set aside Melted Cheese Topped Springer Mountain Farms © chicken breast cutlets temporarily on a clean plate until Plating

For Buttered and Grilled Sourdough Bread:

  1. With the same cast iron grill, turn heat up to medium-high setting

  2. While grill preheats, spread butter on one side of sourdough bread with butter knife and grill buttered side for 1-2 minutes or until golden brown 

  3. Set aside Buttered and Grilled Sourdough on a clean plate until Plating

For Honey-Dijon Spread:

  1. In a small mixing bowl, add all Honey-Dijon Spread ingredients together and mix with a whisk until well integrated

  2. Set aside on clean plate until Plating

Plating:

  1. Take a slice of Buttered and Grilled Sourdough Bread and with a butter knife, schmear non-buttered side with Honey-Dijon Spread

  2. On a large clean plate, lay schmeared side of Buttered and Grilled Sourdough Bread up

  3. Next, add ½ cup arugula on top

  4. Then layer 5-7 slices of apple; enough to cover top of arugula

  5. Layer on Melted Cheese Topped Springer Mountain Farms © chicken breast cutlets, melted cheese side up

  6. Take another slice of Buttered and Grilled Sourdough Bread and schmear non-buttered side with Honey-Dijon Spread

  7. Use this to finally top and complete the sandwich, with Honey Dijon Spread side down

  8. Serve and enjoy!

Matt Wong