Chicken & Cheese Sandwich

For lunch I give you Not Your Every Day Chicken & Cheese Sandwich.

A few things make this unique. First is the bread is home-made. It was kneaded in my food processor and baked in an air fryer. Also, the chicken is my home smoked chicken from two weeks ago. I vacuum sealed a pile of single-served portions and put them in the freezer. I began de-thawing one pack yesterday.

Actually, this lunch took a lot of pre-planning. On Monday night I put 2 cups of all purpose flour, 1 tablespoon sugar and 1 teaspoon of salt into the food processor and gave it a quick hit to mix things up. I poured 1 packet of Instant Yeast into a cup of room temperature water, stirred it to dissolve a bit and poured it into the food processor on the KNEED setting. In about a minute I had a nicely kneaded ball of dough.

On a lightly floured board I folded and stretched it a few times and tucked it into a ball. This went into a lightly oiled bowl, wrapped and stuck in the fridge for the night for the first slow rise.

The next morning it doubled in size. About two hours before lunch I divided it into two portions and shaped them into my hoagie-shaped rolls. I covered them and let them second-proof.

At lunch time cut a line down the center, did an eggs wash and then air fried them at 350° for 22 minutes. I put a remote thermometer in them, and pulled them out when they hit 200°.

Make your sauce now. Mayo, hot sauce and garlic powder. Blend and set aside to meld.

While they cooled, I sauteed some onion and red bell pepper slices in olive oil. I set these aside in a bowl and then heated my diced chicken in the same pan to pick up some of the flavor.

The cooled bread was sliced, the sauce put on both halves, then the onion/pepper, the cheese and then the chicken. This went into the air fryer for a minute to melt the cheese and then served.

A perfect Chicken Cheese!