Last night we made a friend's chicken ciabatta sandwich with super secret sauce. I played with some ingredients and I think I've replicated the sauce pretty well.
TB's Super Secret Chicken Ciabattas (I don't know whether to give our friend public recognition for the recipe or keep the recipe creator secret since they may not want their super secret and yummy concoction on the world wide web.)
Ciabatta rolls, split, brushed with olive oil and lightly sprinkled with sea salt and grilled until toasted.
Chicken breast, grilled then topped with smoked gouda slices. Let the cheese droop and melt a little.
Red bell peppers, roasted til the skin is black, then peeled, seeded, and halved.
Super secret sauce - mix a chipotle marinade or dressing with either ranch dressing or sour cream until you have a pink and creamy sauce.
Spread the sauce on the ciabatta. Layer the chicken, peppers, and bread.
We hadn't thought about a pairing and just poured a red that was already open.
Guenoc 2007 Victorian Claret went amazingly well with the sandwich. The wine had incredible legs in the glass and a rich ruby color. The flavors of berries complemented the smokiness of the chicken and cheese.
This pairing is a complete serendipity and one of the best.
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