To think I was not a “toppings” girl once is absolutely crazy. Like what in the world was going on in my head. I was a just cheese, eat my hot dog plain, no tomatoes, or lettuce or onion or anything kind-of-girl. But thankfully, now that I am officially a grown up (25 is grown up, right?), my taste buds can’t get enough toppings. And that’s a good thing because this sandwich is full of them.
And boy, is it good. I am not kidding. I could see it in the hubs’ eyes. He was impressed. And that made me a happy camper :)
Like always, my recipe is a little “loose”. Feel free to adjust the toppings to your liking. Adding more here. Subtracting a little there. It will be great!
This recipe serves 4. You will need:
8 slices of bakery bread
2 cooked chicken breasts. Butterflied (or sliced in half long ways)
1/2 small red onion. sliced thin.
12 cucumber slices. sliced thin.
8 slices of feta cheese
8 sundried tomatoes. chopped
handful of spinach for each sandwich
If your chicken breasts aren’t already cooked, you will need to do that first. Preheat your oven to 400. Place chicken on a tinfoil lined pan. Drizzle both sides with olive oil and salt and pepper, and let bake for 30 minutes.
You should have 4 more slices begging for some toppings. So we are going to give them what they want and stack the spinach, cucumbers and the hot chicken, when its done.
Oh. my. goodness. It is so delicious. Cook up some fresh veggies for a side and you’ve got yourself a good lookin (and healthy!) meal!
Hope you enjoy!–Ashley