Ingredients
The following ingredients have 4 Servings
- 8 slices meaty bacon
- 1/2 small bulb fennel
- quartered and thinly sliced
- 1 crisp apple
- peeled and thinly sliced
- 1/2 small onion
- sliced
- EVOO – Extra Virgin Olive Oil
- for drizzling
- 1 pound/jar sauerkraut with caraway
- drained (you can find it in the Whole Foods refrigerated section)
- 4 pieces boneless
- skinless chicken breast
- butterflied and pounded to 1/4- to 1/2-inch thick
- Salt and pepper
- 4 tablespoons grainy Dijon mustard
- 8 slices Emmentaler or Jarlsberg Swiss cheese
- 1 cup Fabanaise or sour cream
- 3 tablespoons pickle relish
- 1/4 cup ketchup
- 2 teaspoons Worcestershire sauce
- 4 hoagie rolls
- split
Instruction
- Preheat oven to 375°F
- Arrange bacon on a slotted pan or a baking rack set into a baking sheet and bake to crisp, about 15 minutes or so
- In a small skillet, sauté the fennel, apples and onion over medium heat in a drizzle of EVOO
- Cook to tender-crisp, 7-8 minutes, then add sauerkraut and heat through
- Heat a large, nonstick skillet over medium-high heat with a couple drizzles of EVOO
- Add chicken, season with salt and pepper and cook to brown, about 4 minutes; turn over and brush with about 1 tablespoon mustard per cutlet
- Top each chicken piece with 2 slices of bacon and cheese; cover with foil to melt cheese then remove from heat
- Combine sour cream, relish, ketchup, Worcestershire in a small bowl
- Build sandwiches: On roll bottoms, place chicken and top with some apple-and-fennel ‘kraut
- Smear dressing on roll tops and set in place
- Serve with extra dressing on the side
