Swaneset Bay Resort and Country Club Sandwich

Alright, what do we got here…some kinda fancy club sandwich, huh? You think you’re better than me? Chicken cutlet…okay, I respect that. Ranch seasoning? Nice. Wheat bread… ehh, we’ll talk about that later. Whipped blue cheese and feta? Whoa, easy there, Professor Fancy. You tryin’ to confuse me or feed me? Alright, bacon…I like you. You’re honest. Candied walnuts? Peaches? Spinach? What is this, a salad that got lost and ended up in a sandwich?!…Oh. Okay…hold on…that’s actually…really good. You got the crispy chicken, the sweet peaches, the crunchy nuts, the tangy cheese…it’s like everything’s chirpin’ at once but somehow they’re on the same team! I don’t trust it…but I like it. You’re weird. But you win. Now get in my stomach.

Ingredients

for two sandwiches

2 chicken cutlets
1 tbs ranch seasoning
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup flour
1/2 cup olive oil for frying
6 strips cooked bacon
1 tbs bacon fat
1/2 cup feta cheese
2 tbs blue cheese
2 tbs heavy cream
1 tbs lemon juice
1 tsp lemon zest
2 cups spinach
2 ripe peaches
1/2 cup walnuts
1 tbs butter
2 tbs brown sugar
1/4 cup mayonnaise

Directions

In a skillet heat the olive oil over medium heat. Season the chicken cutlets with ranch seasoning, salt, and pepper and dredge chicken with the flour. Fry the chicken cutlets in the olive oil about 4 minutes per side or until the chicken reaches 165 degrees F internal temperature.
In a small food processor, add the blue cheese, feta cheese, heavy cream, lemon zest, and lemon juice. Pulse the processor to combine into a paste.
Spread the bacon fat on each side of two of the slices of bread. In a small skillet over medium heat add the slices of bread and griddle them on each side to golden brown and remove from pan. In the same skillet, lower the temperature medium low heat, add the walnuts and butter. Slowly toast the nuts to golden brown and sprinkle the brown sugar over the nuts, toss to coat the nuts in the sugar and remove from heat. Slice the peach into pieces and remove the pit, toss peaches with the candied walnuts.
On two of the slices of bread, spread the blue cheese mixture. Top the cheese mixture each with a chicken cutlet and the with three strips of bacon. Top the bacon with the griddled piece of bread followed by the peach and walnut mixture and then the spinach. Spread the mayonnaise on the last slice of bread and top the sandwich.
Slice and serve.