Chicken and Pear Sandwiches Roquefort

  • Yield servings


3 cups shredded chicken (use meat from a rotisserie chicken)
1 -- ripe pear
2 1/2 teaspoons fresh ginger root
4 teaspoons lemon juice
1/2 cup mayo
1 -- red apple peel with about 1/4 inch of flesh left with the peel
2 tablespoons rasberry jam (seedless)
1/4 cup blue cheese
4 -- Kaiser rolls


Pick a mixture of dark and white meat off a rotisserie chicken. Using 2 forks, pull chunks of meat apart until shredded.

Cut up the pear into small pieces. Blend the pear and ginger in a food processor and blend until rather smooth. Add 2 teaspoons lemon juice to prevent browning.

Combine the shredded chicken, mayo and pear and ginger mixture in a bowl. Stir together until well mixed.

Cut Kaiser rolls in half, horizontally. Spread the rasberry jam thinly on both the top and bottom halves.

Peel the apple, leaving about a quarter inch of flesh with the peel. Chop the peel into small pieces. Sprinke the remaining 2 teaspoons lemon juice over the pieces to prevent browning.

Divide the chicken mixture between the rolls. Sprinke on top of the chicken mixture with the apple peel pieces and blue cheeses, dividing evenly between the four sandwiches.



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