wrapped chicken & pear sandwiches

The recipe for this second Fall Picnic sandwich is written differently than how I actually made it.

I’m giving you the recipe for the sandwich at its best. I changed it for the picnic by using chipotle mayonnaise and a cilantro dressing instead of plain mayonnaise and balsamic vinaigrette because I was already using balsamic vinegar on the first sandwich.

It is far better with the balsamic than it was with the cilantro.

For extra flair and fun, I wrapped and tied the center of the sandwiches with parchment and twine.

Chicken & Pear Sandwiches

• 2 thin French baguettes, cut into thirds
• 1/3 cup mayonnaise
• Fresh Italian parsley leaves
• 1/3 cup homemade or purchased balsamic vinaigrette
• Breast meat from a rotisserie chicken, sliced
• 2 ripe pears, cored and thinly sliced
• Roasted cherry tomatoes

Slice each of the six baguette pieces in half lengthwise, spread mayonnaise on the bottom half of each sandwich and drizzle the top halves with balsamic vinaigrette.

Place parsley leaves on the bottom half of the baguette then layer the chicken on the top of the parsley and season with salt and pepper. Drizzle with any remaining vinaigrette.

Layer the roasted tomatoes over the chicken and place the pears on the top half and then put the sandwiches together.

Wrap the center area of each sandwich with a strip of parchment paper and tie with twine.

Makes 6