Chicken, Sandwich, The Weekly Menus and Recipes

Recipe 7.2: Summer Club Sandwiches with Green Beans

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Recipe 6.2:  Summer Club Sandwiches with Green Beans

I am such a sucker for fresh baked bread. I think up sandwich recipes just so I can eat the bread. As much as I love my bread, I do limit myself to once every other week….which is sometimes hard, but necessary! This sandwich is fresh and filled with unexpected flavors, while the green beans add a crisp counter flavor. You can use either a loaf of ciabatta bread for this one or individual ciabatta rolls, which is what I did.


4 ciabatta rolls

1 lb. boneless, skinless chicken, sliced into strips

1 cup sliced strawberries

4 slices swiss cheese

1 avocado

1/4 cup canola mayonnaise

1 cup field greens

Sliced red onion, to taste

5 tbs. olive oil, divided



1 lb. trimmed green beans


Heat the broiler to low. Slice ciabatta rolls in half, lay on a baking sheet, and drizzle lightly with olive oil. Heat a skillet over medium heat. Season both sides of sliced chicken with salt and pepper. Add 2 tbs. oil to the pan. Add chicken and cook, tossing to cook evenly. Cook until done, 5-6 minutes.

While chicken cooks, place baking sheet in oven to lightly toast rolls. Meanwhile, slice strawberries. Combine avocado with mayo and mash to mix. Season lightly with salt and pepper. Once chicken is cooked and bread is toasted, place strips of chicken on one half of the roll. Cover with swiss cheese. Return to broiler to melt, 2-3 minutes. Spread avocado mixture on other half of roll. Once cheese is melted, lay sliced strawberries over the chicken and top with sliced red onion and field greens. Put halves together and cut entire sandwich in half.

Also while chicken cooks, steam the green beans by adding several inches of water to a large saucepan. Bring to a boil. Add green beans and cook, 5-7 minutes or until just tender and still crisp. Drain and serve alongside sandwiches.