Honey Roasted Chicken Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
6 servings

Chicken sandwiches are a popular lunch item, but they can get monotonous. In this version, the bread and spread set the sandwich apart from the flock. Focaccia stands in for ordinary sliced bread or rolls and the honey-blue cheese butter delivers a bold burst of flavor. 

Ingredients

Focaccia
1 tbsp. clover honey
1 tsp. water
4 pieces focaccia, split in half

Honey-Blue Cheese Butter
6 oz. blue cheese, at room temperature
1/3 cup clover honey

Honey Roasted Chicken
4 skinless, boneless chicken breasts
Salt and pepper, to taste
Vegetable oil
4 tbsp. clover honey
1 cup arugula leaves

Steps

  1. Prepare Focaccia: Preheat grill. In small bowl, combine honey and water. Brush cut side of each focaccia piece with honey mixture. Place on grill to warm bread and create grill marks. Remove and set aside.
  2. Prepare Honey-Blue Cheese Butter: In mixing bowl, combine blue cheese and honey. Work the ingredients with a spatula until mixture is creamy; set aside.
  3. Prepare Honey Roasted Chicken: Preheat oven to 350°F. Season both sides of chicken breast with salt and pepper. Heat oil in sauté pan; add chicken and sear 4 min. on each side until golden brown.
  4. Transfer chicken to sheet pan; glaze each breast with 1 tbsp. honey. Roast in oven 13 to 15 min. or until internal temperature reaches 165°F. Slice breasts on bias into 8 pieces.
  5. To assemble: spread honey-blue cheese butter on toasted side of focaccia pieces. Top with sliced chicken and arugula. Cover with second piece of focaccia. 
Source: Recipe and photo courtesy of California Walnuts

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources