Recipe: Dartmouth Street Chicken Sandwich

by Christopher Reardon

I've invented a few sandwiches during my stay at the sub shop, and the Dartmouth Street Chicken Sandwich is probably my specialty. I got the idea after a trip to the Outback Steak House (a fine eatery if ever there was one) and enjoying their Alice Springs Chicken. If you've ever eaten that dish, you'll find some of the flavors in this sandwich familiar.

You'll need:
1 chicken breast fillet (pre-cooked)
2 slices bacon
1/2 cup sliced onions
1/3 cup sliced mushrooms
2 tablespoons honey mustard sauce (see below)
2 slices swiss cheese
1 bulky roll

Start by frying your bacon up in a regular skillet or a griddle pan. When it's nice and crispy, drain most of the fat from the pan and begin cooking the onions in the remainder of the fat (this will add a lot of flavor to your sandwich). When the onions begin to caramelize (that is, to brown), add your chicken and mushrooms. Cook chicken for a couple minutes, flip, then top the chicken with the cooked bacon, onions, and mushrooms. Pour the honey mustard over the whole thing and top with the cheese. Now cover the pan and let the cheese melt and all those flavors meld together. All you have to do now is put all those ingredients into your roll and enjoy!

Note: If you don't have any honey mustard sauce lying around, just mix together three parts honey with three parts mustard and one part heavy mayonnaise. You'll be surprised at how much like the store-bought stuff it is, maybe even better. Also, you don't have to use a bulky roll. Any kind of bread will do, or even a nice tortilla wrap. Finally, you can easily find precooked chicken in the grocery store these days, but if you must use raw I suggest you use a separate pan and make sure it is cooked all the way through before eating.