Do you like Rye bread? Me neither. So, suck it up and try it anyway. Everything on this sandwich goes together better than you can imagine!
Slow cook a whole chicken over night in a crock pot, with carrots, celery, the juice from one whole large lemon, sea salt, freshly ground pepper, and a super-heaping tablespoon of Penzey's Spices "Sunny Paris" seasoning. Sunny Paris includes: purple shallots, chives, green peppercorn, basil, tarragon, chervil, bay leaf, and dill weed.* Oh yeah, also, one of Penzey's Turkish Bay Leaves, and at least a quarter-cup of Penzey's Minced White Onions.
In the morning, turn your crock pot to "warm", so that it's not actually cooking anymore, but keeping your food warm enough until lunch. About an hour before you're ready to eat, take chicken out of crock pot, and let "rest" for at least 15 minutes on a cutting board, out of reach of any big nosy family pets... and crazy one-year-old children you might have running amuck in your household.
And here we go:
1. De-bone chicken and slice for sandwiches.
2. Break out that amazingly sour Sourdough Rye Bread with large bits of caraway seed swirled into it, and brush olive oil onto the side of each piece of bread that will be on the grill/skillet/baking sheet. Preferably mix in some fun herbs to your olive oil first.
3. On the inside of one slice of bread place sliced Provolone, chicken, shredded Asiago cheese, and a handful of spinach. Place in skillet.
4. On inside of other piece of bread spread on a tablespoon of Breanna's Asiago Caesar Dressing, and a slice of Swiss cheese. Place on top of other half, and you've got yourself a sandwich ready to be cooked and consumed.
You'll love it! Even if, like me, you normally despise anything Rye.
*If you've never heard of Penzey's Spices, and can't find one in your area, go to www.penzeys.com -- it's WORTH it!!!! I am slowly weeding out all of my grocery store spices and replacing them with Penzey's. It's really the ONLY way to go!!!
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