Not Just Any Chicken Sandwich

by zesty on October 22, 2008 · 39 comments

It is a new day and yet another simplistic recipe that will tantalize your taste buds… well I should say  – maybe tantalize your taste buds. Everyone’s different.  This is a great quick supper idea when you are in a rush or lazy and unsure about what to make but you want to stay on the healthy side of the spectrum.  Which I know for a lot people is very important including myself.

I put together a chicken sandwich that is somewhat unique but when you taste it… you will be like “Wow, Zesty really does have something going”, or “that Zesty guy is a loose horse – this is terrible”  I will leave that judgment up to you.

Now lets get to the good stuff.  Follow along below and let me know what you think.


  • A loaf of fresh Baguette
  • Some of your favorite Hummus
  • Roasted Chicken Breast ( sliced )
  • Baby Spinach
  • Red Pepper Jelly ( see below for recipe )
Zesty Note: I didn’t bother to put amounts on the ingredients as it really doesn’t matter.  You can add whatever amounts you like to the sandwich.


  1. First off slice some pieces of Baguette on the bias ( this will give you more surface area for your toppings ).
  2. Toast the bread in a toaster oven or regular oven until golden brown.
  3. Once toasted, add some hummus to the top of the bread.
  4. Add spinach on top and give it a little press and it will stick to the hummus and not fall out everywhere.
  5. Place some sliced chicken on top of the spinach.
  6. Top the chicken with some red pepper jelly.  You can use store bought jelly or homemade – your choice ( I like to go with homemade ).
  7. Enjoy!

As promised I added in this simple Red Pepper Jelly recipe.


  • 4 lg. red bell peppers (about), seeded
  • 5 1/2 c. sugar
  • 1/3 c. fresh lemon juice
  • 1 pkg. fruit pectin
  • 3/4 c. distilled white or wine vinegar


  1. Finely chop peppers in processor or run through grinder.
  2. Strain, pressing lightly. Measure 2 full cups and 1/4 cup pepper juice. Discard remaining juice.
  3. Combine ground peppers, pepper juice, sugar and vinegar in 3-4 quart saucepan.
  4. Bring to boil, stirring frequently.
  5. Remove from heat and let stand 15 minutes. Reheat to boil, stirring frequently.
  6. Add lemon juice and return to boil for 1 minute, stirring. Add pectin and let boil 3 minutes, skimming off foam as it accumulates.
  7. Pour into jars. Invert jars for 10 minutes. Upright jars and store in a cool place.

Yield: Makes 7 half pints.

Sorry for the lengthy post, but I had to share with you the stare of the sandwich.  Red Pepper Jelly is very versatile and great with cream cheese and crackers as well.  Let me know what you think of this sandwich and if you have time – I would love to hear your favorite sandwich of all time!

This is going to be fun.  Have a great Wednesday everybody.


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