The Best Thing I Ever Ate: Sandwich

Championship Chicken Sandwich
ESPN Club
Disney's Boardwalk Inn
Orlando, FL

So if I just tell you what is in this sandwich, you will definitely think it is very boring.  But trust me I have dreams about this it was so good!  It is a grilled piece of chicken breast on rosemary focaccia with sun-dried tomato pesto, goat cheese, and arugula.  The chicken breast has some kind of herbs on it like time and rosemary and it perfectly grilled.  I can't even begin to tell you how juicy it was.  It was juicier than any piece of fried chicken I have ever had, yet it was grilled! It was perfectly tender and delicious.  The bread really made this sandwich special because it was lightly toasted and still soft in the middle.  It had the perfect balance of filling to bread and the rosemary wasn't overpowering in the focaccia.  The sun-dried tomato pesto was slathered all over the bread and added a creamy texture that was amazing against the crispness of the bread.  It also added another layer of flavor the the chicken breast.  The arugula was also perfect because it was crispy and peppery, while also lightening up this sandwich.  My favorite part was the smear of goat cheese on top of the chicken.  It was perfectly tangy and creamy and was my favorite part of this sandwich.  You have a choice between cucumber salad and french fries (I obviously got the fries).  I ordered mine extra crispy and they were some of the best fries I ever tasted.  Tender inside, hot, salty, and crispy on the outside.

I know this sandwich's ingredients sounds boring, but trust me you will never taste anything like it!

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Tomato and Arugula Salad

This is a great refreshing summer salad.  It goes on the side of anything, or add some chicken to make it a main course!  I served this with my Caprese Burger!  Enjoy!

Ingredients:
8 fresh plum tomatoes
2 cups arugula
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 basil leaves
2 tablespoons fresh parsley, finely chopped
salt
pepper

Directions:
In a bowl whisk together the olive oil and the balsamic vinegar vigorously until it comes together. 

Then cut the tomatoes into chunks.  I got about 8-10 chunks out of each tomato.  Add these to the dressing and stir.  Then cut the basil leaves into strips and toss in with the parsley.  Sprinle with salt and pepper.  If eating the same day, now is the time to add the arugula and stir.  If serving tomorrow let the tomatoes sit in the refrigerator with the sauce, but 1 hour before serving stir in the arugula. 

Let the entire salad sit for 1 hour in the refrigerator.  Then toss right before serving.  Enjoy!

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