Some of you may know that a few years ago I lived in the grand music city of Nashville. Those years were probably the hardest yet most fun years that I have had since college. I explored the city, spent tons of time listening to live music and I had all kinds of jobs just trying to find my way.
“Don’t tell my heart, my achy breaky heart”
In the midst of my many jobs I met a gal named Noël at a hotel restaurant where we both worked. Her and I became instant soul sisters. We spent our mornings running food from the in room dining kitchen to our hotel guests, many of whom were big time celebs. We also spent our afternoons drinking lots of beer, having dance parties and thousands of heart to hearts.
Before we both departed from music city, bound for new cities and new careers; Noël shared her love for the sandwich. Really she talked about sandwiches as the long lost love of her life, her undeniable love for them is just hilarious to me.
Me: Hey Skip (that’s what I called her) where shall we dine tonight?
Her: Hey Skip (that’s what she called me) let’s make sandwiches!
Me: Skip! Great idea!
I haven’t been able to see Skip since we left Nashville, and it breaks my heart; but every time I fix me up a sandwich I think of Ole Skip. So today this recipe goes out to my gal Skip and our life in Nashville.
May I introduce you to the best little chicken sandwich there ever was.
Ingredients, makes one cowgirl sandwich
2 slices of your favorite sandwich bread, I used a jalapeño cheese bread.
1 teaspoon mayonnaise
1 teaspoon mustard
1/4 teaspoon horseradish
1/4 chicken breast slices
1 oz, or 1 slim slice of gouda cheese
lettuce and tomato for garnish
Start with your prep: cook chicken to your liking. Also mix the mayo, mustard and horseradish together in a small bowl.
Assemble your sammy: layer bread, sauce mixture, lettuce, tomato, chicken, gouda, and candied jalapeños.
Toast in a toaster oven for about 3-4 minutes. You could also use a panini press if you have one.