I’m not saying deli sandwiches are bad. I’m just saying this sandwich isn’t one. And that it’s really, really good. ;)

INGREDIENTS

GROUP A: CHICKEN

• 4 - 5 oz boneless, skinless chicken breast

• 2 - 3 tsp dry rub* (see recipe notes below)

• Butter, for grilling

GROUP B: MAYO RELISH

• 3 tsp mayonnaise

• 1 tbsp finely minced shallot

• 1/2 tsp finely minced serrano pepper

• 1 1/2 tsp finely minced fresh chives

GROUP C: EVERYTHING ELSE

• 6” French baguette, sliced in half along the long edge (substitute: any rustic bread of choice)

• Mixed spring greens

• Sliced Gruyère cheese

• 1 small Persian cucumber

• 2 tsp pear jam (substitute: apricot or apple jam/preserves)

• 1 tsp capers

method

*Note: It’s perfectly fine to use a ready made dry rub of your choice for the chicken. If however you’re feeling enthusiastic enough to make your own, simple mix together the following dry spices (yields 1/2 cup of dry rub):

• 3 tbsp oregano

• 2 tbsp basil

• 1 tbsp parsley

• 1 tbsp dill

• 2 tbsp onion powder

• 2 tbsp garlic powder

• 1/2 tbsp lemon zest

• 1/2 tbsp salt

• 1 tbsp black pepper

• Tenderize the chicken breast with a meat tenderizer or use the good ol’ method of smacking it down flat with a rolling pin. Sprinkle the dry rub evenly between both sides of the fillet, pat it on the chicken and rub with your fingers, and let the chicken marinate for 15 - 20 minutes.

• Mix all Group B ingredients in a small bowl. set the relish aside till it’s time to use.

• Heat up a grill pan and cook the chicken till its well done and juicy. Butter the bread and toast it on the same grill pan, right after.

• Assemble the sandwich: On one half of the toasted baguette, smear the mayo relish, add the spring greens, the chicken, strips of the sliced Gruyère, and finally, the sliced cucumber. On the second half of the baguette, spread the pear jam, then scatter the capers. Close the sandwich and tuck in asap!