Intolerances: Fructose, Gluten, Soy
A simple and sophisticated sandwich packed with herby goodness.

Have I mentioned that I love a good sandwich? Have I mentioned that my husband loves a god sandwich? When I say that he loves a good sandwich, I mean he will make one for himself and take a bite before he brings it to the table. He just can’t wait to dive in. When I came up with sandwich, I wanted him to want to eat the whole thing standing up. ….well, maybe not really, but I wanted him to love this sandwich. I wanted it to be easy and something that could be made anytime, but I wanted it to feel special.

What to serve it with:

• Coleslaw
• Orzo Summer Salad
• Smoked Dijon Potato Salad
• Baked Salt&Vinegar Potato Chips

What you need: 

• Cutting Board and Sharp Knife
• Canyon House Sub Roll (GF and Fructose Free), Ciabatta or Sourdough
• Pulled or Rotisserie Chicken
• Provolone
• Avocado
• Arugula
• Cucumber
• Tomato (if tolerated)
• Green Goddess Dressing

The Sandwich

This is a simple sandwich that can be customized, eaten cold or hot. In our household, it’s probably cold for lunch and hot for dinner. That’s just the way it goes.

I use Canyon House Sub Rolls as my gluten fee, fructose free bread; however if you are not gluten free, I would recommend using Ciabatta, Sourdough or your favorite hoagie. The first thing you want to do is mix the arugula with the green goddess dressing. I recommend a tablespoon of dressing with a half a cup of arugula (although don’t be shy on this part of the sandwich, it’s so good). Next, slice the avocado in half and mash it up with a pinch of kosher salt. Don’t skip the salt on the avocado, it needs it.

Slice up the cucumber into 1/4″ thick slices, you’ll probably need about 4-5 slices to cover the whole roll. If you are adding tomato (this won’t be fructose free), again, slice it at about 1/4″ thick.

When it comes to the chicken, there are tons of options. I like to make a big batch of poached chicken, shred it and store it in the fridge for different applications. You could also do baked or air fryer chicken diced up. If you really want to go quick and easy, you could even just buy rotisserie chicken at the store. It really is up to you.

The Sandwich Build

Cold: Add 1-2 slices of provolone cheese (depending on the size) to the bottom of the sub roll and slather the avocado mixture on the top half. Next, add the chicken, then cucumbers (and tomato if using), lastly top everything with the creamy arugula mixture. Time to eat!

Hot: Add 1-2 slices of provolone cheese (depending on the size) to the top of the sub roll and slather the avocado mixture on the bottom half. Next, add the chicken to the bottom half of the sub (on top of the avocado). Leave the roll open face and heat the sandwich at 400 degrees until the cheese is melted, about 2-4 minutes. Remove the sandwich from the oven (or wherever you opted to heat it). Add the cucumbers (and tomato if using) and the arugula mixture to the chicken. Top with the cheese side of the roll and eat up!