This time of the year we find ourselves smack-dab in the middle of party season. Graduations, communions, Memorial Day, Father's Day....you name it, those events are coming soon so you better plan ahead.
If your celebrations are casual ones, surprise your guests with a Big Fat Party Sandwich. The crusty 'sandwich-in-the-round' holds layers of goodness inside. Sliced chicken, crispy bacon, avocado, roasted red peppers, banana peppers and cheese (yes, lots of cheese). This big sandwich round not only looks appetizing, it is one big bite that your guests won't soon forget.
I ordered this awesome bread ring from my local grocery baker. It's a whopper, 16" wide to be exact. (It smelled so good I almost sampled it on the way home). Note: Do ask the baker to cut it in half for you-I forgot.
Besides the awesome sandwich round, you will need 3 cooked chicken breasts (I cheated and picked up 2 rotisserie chickens), bacon, avocados, red onion, banana peppers, roasted red peppers, romaine lettuce, sharp cheddar cheese, pepper jack cheese, Dijon mustard, garlic powder and salt and pepper.
I start by brushing melted butter on the cut side of the sandwich top and bottom. Then I sprinkled on some garlic powder and salt and pepper to taste. Pop under the oven broiler just until it is golden. Then smear the Dijon mustard on the bottom sandwich layer.
Now the fun begins, the ceremony of layering on the yummy filling. Place the romaine lettuce on top of the mustard, then the sliced chicken, red onion and then the avocado.
The roasted red peppers go on next, followed by the crispy fried bacon, and the banana peppers. The sharp cheddar cheese and the pepper jack finish this big fat sandwich.
All we need is the sandwich lid and then comes the big fat bite...yum! The sandwich can be served now or if you prefer, you can pop it back into a warm oven for a few minutes or just until the cheese starts to melt. Get ready, get set, bite...ahhhhh!
Here is the recipe:
Big Fat Party Sandwich
1 16" sandwich bun, bakery purchased
3 half chicken breasts, cooked and sliced
1 pound bacon, fried crisp
1 1/2 avocados, sliced 1/4" thick
1/2 red onion, thinly sliced
1/2 cup banana peppers
1 jar roasted red peppers
1/2 pound sharp cheddar cheese, sliced
1/2 pound pepper jack cheese, sliced
1/2 cup Dijon mustard
4 T butter
10 romaine lettuce leaves, rinsed and dried, use only the top 2/3rds
salt and pepper to taste
Slice through the sandwich round, so you have a top and a bottom. Melt 4 T of butter and brush the butter on cut side of bread top and bottom. Sprinkle with salt, pepper and garlic powder. Toast the cut side of the top and bottom under a broiler until they are a light golden color.
Spread 1/2 cup of Dijon mustard on the bottom crust. Use the top 2/3rds of the romaine lettuce, and lay it around the bottom crust. Then top the lettuce with a layer of sliced chicken, a layer of red onion slices, followed by layers of avocado slices, roasted red peppers, fried bacon strips and banana pepper rings.
Top with a layer of sliced cheddar cheese and pepper jack cheese.
The sandwich is ready to be devoured but if you prefer, you can slide it back into a warm oven and heat a few minutes until the cheese begins to melt. Delish!