Zesty Tuscan chicken sandwich on an asiago bagel bun (Panera copycat)
Instructions for 1 sandwich
10 minutes
5 minutes
15 minutes
Ingredients:
Arugula and sweet pepper salad- small handful of arugula
- 1 to 2 small sweet pickled peppers
- 1 teaspoon sweet pickled pepper liquid
- 1 teaspoon olive oil
- splash of red wine vinegar (can use white wine vinegar)
- salt and ground black pepper (a tiny pinch)
- 1 asiago bagel (preferably use my bagel bun recipe)
- 1 tablespoon mayonnaise
- 3 to 4 slices of soppressata
- 4 to 6 ounces cooked chicken, sliced thinly
- 1 slice provolone cheese (can use gouda or Swiss)
- arugula and pepper salad (from above)
Related blog post: A Hole-less bagel sandwich
Directions:
Turn on your broiler to high. If you do not have a broiler, preheat your oven to 350 F (175 C).
Arugula and sweet pepper salad: add all of the salad ingredients into a small bowl and mix to combine.
Sandwich assembly: split your bagel or bagel bun and add a bit of mayonnaise to the bottom half. Top the mayonnaise with slices of soppressata, and pieces of thinly sliced chicken. Top everything with a slice of provolone cheese and add both the bottom half of the bagel/bagel bun and the top half to the broiler to toast.
Broil for about 4 minutes or until the cheese is melty and the exposed top half of the bagel/bagel bun is lightly toasted.
Remove from the broiler, add a pile of your arugula and sweet pepper salad on top of the cheese, and close the top of the bagel/bagel bun to complete the sandwich.
Serve and enjoy.
Have you made this recipe? Share on Bluesky or Instagram, tag @beerinator and let him know!
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A Hole-less bagel sandwich
Oh no. Is sandwich guy writing about A-holes this week?