If there's one thing I absolutely love it's a good sandwich. Endlessly adaptable, with layers of tastiness piled high between two slices of bread (or two halves of a roll in this case), a sandwich might just be one of the most perfect meals you can make. What follows is one of my current sandwich obsessions... tender shredded chicken, tangy pepperoncini, crunchy celery and onion, and sweet relish all mixed together with some Ranch Spice Blend and just enough mayonnaise to bind it all together, then piled onto a fresh roll with some spinach, tomato and cucumber. It's great made fresh or even a day ahead if you're planning a picnic or hike. I like to poach or sous vide a big batch of chicken breasts so that I always have shredded chicken on hand, but you can just as easily shred a rotisserie chicken from the grocery store if you'd like. If you go this route, I recommend getting an unseasoned rotisserie chicken, if possible.
Ranch Chicken Salad Sandwiches
Makes 2 large sandwiches
8 ounces shredded chicken
1 large celery stalk, diced (about 1/4 cup)
Half of a medium red onion, diced (about 1/4 cup)
2 tablespoons sweet relish
2 tablespoons minced pepperoncini
1 tablespoon Ranch Spice Blend
2-3 tablespoons olive oil mayonnaise
Kosher salt to taste
2 sandwich rolls (I used whole wheat telera rolls but ciabatta, bolillo, or hero rolls would work just as well)
2 handfuls baby spinach
Sliced cucumber and tomato (optional)
In a medium bowl, mix together the shredded chicken, celery, onion, relish, pepperoncini, Ranch Spice Blend, and 2 tablespoons of mayonnaise. Stir to combine well. Add additional mayonnaise, if desired, and season to taste with salt and pepper.
Place a handful of spinach on the bottom of each sandwich roll. Top with sliced tomato and cucumber, if using, and then top with chicken salad and top of sandwich roll.