Farmer's Lunch Sandwich

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farmer_sandwiches_sm.jpgFancy sandwiches with chicken, cheddar, apples, spicy mustard, and balsamic-apricot-onion jam. Best with a really sharp cheddar to balance the sweetness from the apples and onion jam: I like Vermont white cheddar, sliced fairly thick.

1 loaf crusty baguette or ciabatta
whole grain mustard
sharp cheddar cheese
deli chicken
butter lettuce
2 granny smith apples thinly sliced
2-3 Tablespoons lemon juice (optional)
Onion Jam
1 tablespoon olive oil
5 medium shallots, peeled and sliced thin
1 yellow onion, quartered and sliced thin
1/2 cup chicken broth
2-3 T balsamic vinegar
2-3 heaping tablespoons apricot jam or preserves
salt and pepper

Heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat. Add the shallots & onions, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown.

Add the 1/2 cup chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.

Sandwiches:
Slice the bread in half and spread a little whole grain mustard on top half. Smear a layer of onion jam on the bottom half. Toss the apple slices in a little lemon juice, and then add them to the sandwich. Add a few leaves of lettuce and then top with a layer of cheese. Add a layer of chicken. Press the sandwich closed and cut into desired number of pieces.

 Original recipe

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