Sandwiches are a staple in my house. On a busy weeknight, sandwiches are quick to assemble, filling and even healthy. There are endless combinations for what can be put between the bread.
One of our recent inventions is a combination of pickled carrots, radishes and arugula. They are a perfect balance to a mild provolone mozzarella-blend sliced cheese and shaved baked chicken.
When I think of springtime, I think of carrots and radishes. The bright colors peek out of the various produce tents at the farmer's market, quietly hiding behind a sea of greens. Their both have a crispness that becomes the essence of the season.
A great way to enhance that crispness and flavor of the carrots is a sweet and spicy quick pickling. A julienne peeler will also help turn carrots into soft, wispy pieces that are much better for sandwiches. The carrots are still crispy but not difficult to bite into, like a larger slices.
If you are sensitive to heat, reduce the amount of red pepper flakes to ¼ teaspoon.
Springtime Chicken Sandwich with Quick Pickled Carrots
For the carrots:
2 medium carrots, julienned
1 cup apple cider vinegar
3 tbsp sugar
½ tsp red pepper flakes
½ tsp kosher salt
For the sandwiches:
1 loaf of french bread, halved and sliced lengthwise
4 slices of provolone mozzarella-blend cheese
8 thinly sliced pieces of chicken deli meat
Arugula
4 radishes, sliced
How-To:
In a small saucepan, heat apple cider vinegar, sugar, red pepper flakes and kosher salt until boiling. Stir until sugar is dissolved, then remove from heat and let sit for 10 minutes.
Add the carrots to a glass bowl and pour the vinegar mixture on top. Use a fork to make sure all of the carrots are covered with vinegar, then cover the bowl and set in the refrigerator for at least 1 hour. The pickled carrots can be made a day ahead of time.
To assemble the sandwiches, start with the cheese, then layer the sliced chicken, arugula, radishes and pickled carrots. Top with the other half of the bread and enjoy!
