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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Goat Cheese and Avocado Burger

Ingredients:
1 avocado
1 lb ground beef
12 oz goat cheese (amount can be varied)
salt
pepper
4 burger buns
1 lemon
1 tablespoon oil

Directions:
Form the ground beef into 4, 1/4 lb burger patties.  In a large grill pan, heat 1 tablespoon of oil.  Season each patty with salt and pepper on both sides. Once the pan is hot, drop the patties in.  Don't touch them so you can allow them to get brown on one side.  They should cook about 4-5 minutes minutes on this first side with the heat on high. 

Meanwhile, slice up the avocado.  Push your knife into the side of the avocado so it comes in contact with the pit.  Rotate your knife around to make one line.  Twist the avocado open and remove the pit with a spoon.  Then using a large spoon, scoop it out of the shell in one piece.  Put it on a cutting board and slice it very thinnly.  Then sprinkle with salt and squeeze with a little lemon juice. 

Now you can flip your burger.  Cook them on the other side for another 5 minutes or until they are completely brown.  Once that side is completely done, flip them over again and put however much goat cheese you want on top.  I like a lot of cheese! Then put a lid or tin foil over the burgers to allow the cheese to melt for 2-3 minutes.

While the cheese is melting, get the hamburger buns ready.  Whatever bun you like is perfectly fine.  I lay 2 or 3 pieces of avocado on the bottom bun. 

Once the burgers are done, take them out and put them on top of the avocado.  Then place another 2 or 3 pieces on top of the cheese.

Then put the tops on your burger and serve!

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Spinach Salad with Fried Goat Cheese

Ingredients:
Salad:
3 cups fresh spinach, washed and dried
10 strawberries, washed and dried
10 oz fresh goat cheese
1 egg
1/2 cup panko bread crumb
1/2 cup flour

Balsamic Dressing:

1/2 cup balsamic vinegar

1/2 cup olive oil

2 cloves garlic, pressed

1/2 teaspoon salt

1 teaspoon pepper

Directions:
Cut the spinach into 1/4 inch slices and put on a sheet tray to chill in the freezer for 15 minutes.

Place the spinach in a large bowl once it has been cleaned and dried.  After the strawberries have been cleaned and dried, cut the stems off and slice into thin slices.  Toss these in the bowl with the spinach.

Set up a breading station.  The flour goes in the first plate, then beat an egg in the second bowl, and the panko bread crumbs are put into the third bowl. 

To make the dressing whisk all of the ingredients in a bowl and set aside until after the goat cheese has been fried.

Take the goat cheese out of the freezer and put it through the breading station.  First the flour, then into the beaten egg, then into the panko.  Set back on the baking sheet to freeze for 15 more minutes.

Heat a large skillet with canola oil just to cover the bottom.  Once the goat cheese is done freezing, take it out and put it in the pan.

After 3 minutes or until the bottom is golden brown, flip over the goat cheese.

Now you can dress the salad with the dressing.  I served the salad and goat cheese separately.  But either way, after 3 minutes on the second side, remove from the pan and set aside for the top of the salad.  After salad is plating, add the goat cheese on top.  Enjoy!

All photographs were taken by Emily Barbo!

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Stuffed Chicken Breast

Ingredients:
4 chicken breasts
1 package frozen spinach
8 oz goat cheese
1 egg
1 cup flour
2 cups bread crumbs
salt
pepper

Directions:
Butterfly each chicken breast.  Butterflying just means to "unfold" the meant you are using.  Basically just slice the chicken breast in half creating a hinge by not cutting all the way through.  Now you can pound the chicken breast by using any heavy object to pound untilt the chicken is about 1/4 inch thick.

Microwave the spinach based on the package directions and squeeze all of the water out.  Now place 1/4 of the spinach over each chicken breast in a thin layer going 1 inch from the edge.

Now spread 2 ounces of goat cheese over the top of the spinach on each chicken breast.

Now starting from the short end, tightly roll the chicken breast up to create a pinwheel effect.  You can also fold the oddly shaped ends in like you are making a burrito.  Once it is rolled up place toothpicks at the seam to hold the chicken together.

Now salt and pepper the chicken on all sides before doing a standard breading procedure.  First each chicken breast goes into the flour, then into the beaten egg, then into the bread crumbs.

Heat a large skillet on high with 1 tablespoon of oil.  Brown the chicken on all 4 sides in the pan.  About 3 minutes each side or until chicken is browned. 

Now bake chicken in a 350 degree oven for 10-12 minutes.  Serve and enjoy! (Don't forget to remove the toothpicks)

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