Chicken Sandwich with Warm Bacon Fig Jam
By Chef Jeff Bland, Division Chef, US Foods, Roanoke Division.
Chicken Sandwich
4 Sandwich Rolls or Buns
4 Chicken Breasts, 4 Ounces each, grilled
4 Slices of Cheddar Cheese
4 Slices Fresh Apple, grilled or broiled
4 Tablespoons Bacon Fig Jam (see recipe below)
Whole grain or Dijon Mustard
Fresh Lettuce and Sliced Tomato
Toast the rolls or buns.
Layer the grilled chicken, cheese, grilled apple and top with warm Bacon Fig Jam.
Dress the sandwich with lettuce, tomato, and mustard. Serve with your favorite chips, vegetables, fruit, or French fries. Serves 4
Bacon Fig Jam
1 Tablespoon butter or oil
1 Medium Onion, Chopped
1 Cup Fresh Figs, Chopped
8 Slices of Bacon, cooked crisp and crumbled
2 or 3 Tablespoons Cider Vinegar
1 Tablespoon Brown Sugar.
Fresh Cracked Black Pepper
Salt to taste
In a small sauce pan over medium high heat, sauté the onions in the butter until tender and they just start to caramelize.
Add in the chopped figs and bacon and stir. Reduce the heat to medium and add the vinegar, brown sugar, and cracked pepper; cook until the mixture becomes rich and gooey.
Taste and adjust seasoning as needed. Refrigerate until ready to use.
Heat until warm before serving.
