Recipe: War & Peace Sandwich

I’VE RECENTLY STARTED A NEW job that has given me a lot of creative freedom in the kitchen.

Aside from the news and writing and making art, I am deeply passionate about the art of cooking and food. This sandwich is a light entrée filled with robust and contrasting flavors that I had a lot of fun experimenting with. And, of course, I know I didn’t invent raspberry vinaigrette but think about how much more you can show off to your friends when you say, “The sauce is a homemade red wine vinaigrette with crushed raspberries.” Very classy. Also it just tastes better.

For this recipe, you can use croissants or croissant-style buns. I’ve used both. If you can get your hands on croissant-style buns, I would recommend those as they are easier to handle as a sandwich. For the spring mix, I used a spinach and arugula mix, but you can use whatever you prefer. The vinaigrette recipe will make more than what’s needed for the sandwiches, but it can keep for up to a month in the fridge and is a fantastic option for salad dressing.

Please enjoy this original recipe and share with us your dish by tagging us @aberdeenmag on Instagram!!!

War and Peace Sandwich

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 6 sandwiches

Ingredients

  

• 30 oz boneless skinless chicken breasts, thinly sliced about 3 large
• 2 tbsp red wine vinegar
• Salt
• Pepper
• Thyme
• Rosemary
• 6 large crossants OR crossant-style buns
• Spring mix
• Feta cheese
• Raspberry red wine vinaigrette

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Instructions

 

• 1. Slice your croissants, butter the insides and toast them on a pan on medium low heat, until golden. Set aside.

  2. If your chicken isn’t sliced, slice it in strips and cut the strips down if needed so they aren’t longer than your croissants. Place your chicken in a bowl and add the red wine vinegar and seasonings. Let sit for five minutes, then place on a greased pan on medium heat. Flip after 4 minutes, and let sit for an additional 4 minutes, or until the internal temperature has reached 165 degrees Fahrenheit.

  3. To assemble: take your raspberry red wine vinaigrette and spread on both sides of your croissant. On the bottom half, place your mixed greens, and the chicken (roughly 5oz per sandwich). On the top half, sprinkle feta cheese on top of the vinaigrette, and put the two sides together. Enjoy!

Notes

Vinaigrette: 

• 6 oz raspberries
• 2 tbsp red wine vinegar
• 2 tbsp white vinegar
• 2 tbsp sugar or sweetener 

1.  Add ingredients to a bowl and crush raspberries. Mix until well combined, cover and chill until ready to serve.