Revised 2015 Dec 09
4 cloves garlic
1 large chicken breast half
1 teaspoon rice wine vinegar
1 tablespoon flour, all-purpose
1/4 cup chicken stock
2 whole wheat kaisers
Put the chicken in the freezer for half an hour or so.
Cook the bacon to desired crispiness. If you live with a bacon inspector it is prudent to cook 5 or 6 rashers. Remove and keep warm.
Meanwhile cut the chicken into 1/4" slices and thinly slice the garlic.
Drain all but a tablespoon of fat from the pan carefully leaving most of the browned bits.
Add the garlic and rice wine vinegar. Sauté for a few minutes. If the garlic starts to brown then add some chicken stock. Add the chicken, 1 tablespoon of the stock, season with salt and pepper, and cook until just done.
Remove the chicken to the plate with the bacon. Sprinkle flour into the pan, chicken stock and cook adding stock as needed until the the sauce is very thick.
Spread a little of the garlic gravy on the bottom of the roll (reserving the remainder for another use) and assemble the sandwiches.
To feed a bunch double the recipe and use a focaccia loaf like this one http://foodservice.acebakery.com/usa/product/33/rosemary-focaccia-rectangle/ and slice into 6 or 8 sandwiches If you have the option of cooking the bacon on a griddle then spread the bacon out and hold it down with an ordinary cooling rack and a weight. The bacon will stay flat and make assembly much easier.
Social network sharing provided by