With double-meat sandwiches, it is important to tread carefully. So for this indulgent combination of marinated chicken and cured meat, I gathered exceptionally gourmet ingredients: Point Reyes blue cheese, capocolla (aka coppa) from Chris Cosentino's Boccalone deli, and organic chicken thighs. Since I was piling meat upon meat with creamy cheese, I made extra-small sandwiches using soft but firm dinner rolls.
Somewhere between salami and pancetta in terms of flavor, the capocolla adds a bacon-y bite, so the resulting cap-and-cheese-laden creation is reminiscent of a bacon cheeseburger without the beef. Using chicken thighs and a nutty, salty marinade adds to the heartiness, while the sautéed mushrooms and tomato help temper the richness. To get the recipe for this double-meat delicacy,
- 1/4 cup peanut sauce
- 1/4 cup hoisin sauce
- 1/3 cup soy sauce
- 3 tablespoons sesame oil
- 1 tablespoons hot sauce (such as Tabasco)
- 4 boneless, skinless chicken thighs
- 8 pieces of thinly sliced capocolla, or coppa
- 2-ounce block of blue cheese, sliced
- 2 small roma tomatoes, cut into 8 slices
- 1 cup button mushrooms, ends trimmed and caps sliced
- 1 tablespoon butter or olive oil
- 4 soft but sturdy white dinner rolls
- In a medium bowl, combine the first five ingredients to make the marinade. Toss the chicken thighs in the mixture so that they are evenly coated; cover and refrigerate for 1-3 hours.
- Preheat oven to 375°F. Place the chicken thighs, with the marinade, in a casserole dish. Bake for 20 minutes or until the juices run clear.
- Heat one tablespoon of butter or olive oil in a skillet over medium-low heat. Add the sliced mushrooms and sautée until medium-brown and soft, 10-12 minutes.
- To make each sandwich, slice the dinner roll horizontally, stopping just at one edge to create a hinge. On the bottom half, place one chicken thigh, followed by two pieces of capocolla, two slices of blue cheese, and two tomato slices.
- Divide the mushrooms evenly among sandwiches, and place atop the tomato. Cover mushrooms with top half of roll and serve.
Makes 4 sandwiches.
- Main Dishes, Sandwiches