Sometimes all I feel like for dinner is a sandwich. It needs to be filling, comforting and leave me satisfied. I’m not talking about a plain old ham or tuna sandwich, something with substance.
Inspired by my recent apple picking trip (yet to be shared on Belly Rumbles), and the want to make Waldorf salad, somehow I ended up with a sandwich. Not a healthy sandwich by any means, but did tick the satisfying box.
The part that makes it on the unhealthy side is I pan-fried this baby in butter, and the mayonnaise may also add to this. You can be virtuous and avoid the butter frying and just use a non-stick sandwich press and swap the Japanese mayonnaise for a low fat variety. A very simple sandwich to make, you could even use the filling on a fresh bread roll or in a wrap, add some salad leaves for a bit more freshness. Bacon would be a lovely addition as well.
The ingredients are those that can be found in a Waldorf salad. There is the addition of a few slices of smoked mozzarella, which I picked up from a recent trip to Haberfield. The filling is adequate for four very generous, packed with filling sandwiches.
- 325 grams chicken fillet - poached and finely diced
- 90 grams celery - finely diced
- 1 apple - peeled and finely diced
- 45 grams walnuts - finely chopped
- 20 grams chives - chopped
- 2/3 cup Japanese mayonnaise
- 1 tablespoon grainy mustard
- 1 tablespoon horseradish cream
- 400 grams smoked mozzarella - sliced
- 8 thick slices of your favourite bread
- Mix all ingredients, beside mozzarella and bread, in a bowl until completely combined.
- Generously butter the sides of your sliced bread that will be the outside of the sandwich, the bread surfaces that will be touching the pan.
- Spoon a generous amount of filling onto four of the slices of bread, then layer onto of each slice the sliced mozzarella. Then make a sandwich with the remaining slices.
- In a non-stick pan, fry your sandwiches over a low heat. Add more butter if you feel it is needed. They are ready once the bread is golden, cheese has melted and filling has warmed through.
- Serve with garden salad, or not.