That sounds like a weird combination, doesn’t it? Raisin bread and chicken and cheese. Your brain is telling you no, but soon, your taste buds will be telling you yes.
Raisin bread is really a versatile vehicle for all kinds of flavors, and I learned that from my Granny. Yes, she loved a piece or two of iced raisin bread from Kroger in the morning (so did I), but she also loved a cinnamon raising bagel.
Plain or with butter or cream cheese, certainly, but also topped with egg salad or tuna salad.
You read that right. A cinnamon raisin bagel with egg salad or tuna salad.
Don’t knock it until you try it. Raisins add a delicate sweetness and are often an ingredient in chicken salad, so why not egg or tuna salad. The flavor balance is really something and once you try this combination, plain bagels seem like a real let down.
So, I figured the same principle applied to regular bread and sandwiches. Though really, this is no regular bread. We picked this up at Crust bakery in Fenton, Michigan. They make the cinnamon rolls Williams Sonoma sells and really WS should sell their bread too.
This bread needed no topping or accoutrement for Mom or me, but Dad is often a picky eater. So I made him a sandwich with his staple rotisserie chicken, lots of cheese, and some onion because we needed some vegetables in the mix. A handful of lettuce would be a great addition too.
While this might be more of a day off hot lunch, I think it would be good cold too or if kids have access to a microwave, a few seconds will bring it back to gooey goodness.
Regardless of how or when you eat this sandwich I do hope you will try raisin bread in many applications in honor of Granny.Print
- 2 slices cinnamon raisin bread
- 1 cup shredded chicken (I used a store bought rotisserie chicken)
- 2 slices cheese (I used provolone)
- 1 tablespoon chopped onion
- 2 tablespoons Dijon mustard
- 1 teaspoon olive oil
- Preheat oven to 400 degrees F.
- Spread the mustard on one side of each piece of bread. Top one of the mustard coated pieces of bread with 1 slice of cheese, the chicken, the onions, and the remaining slice of cheese. Top with the other piece of bread so the mustard is touching the top slice of cheese.
- Coat each of the exterior pieces of bread with oil. Bake for about 10 minutes, until the cheese is melted and the bread is crisp. Serve warm, room temperature, or store in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave about 30 seconds.
Recipe is easily multiplied
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Don’t forget to check out the other Sunday Supper dishes!
Sunday Supper Hot Lunch Ideas
HEARTY HOT LUNCHES
- Beef Stroganoff by The Crumby Kitchen
- Cheesy Chicken Mac by Cindy’s Recipes and Writings
- Lasagna Joes by A Kitchen Hoor’s Adventures
- Lunch Box Walking Tacos by Soulfully Made
- Potato Spinach Gnocchi by Caroline’s Cooking
- Raisin Bread Chicken Grilled Cheese by Pies and Plots
- Tuna Quesadillas by Basic N Delicious
SOUPS AND STEWS
- 5 Bean Chili by My Blissful Mess
- Broccoli and Cheese Soup by Palatable Pastime
- Kielbasa Rice Bowl by The Freshman Cook
- Make It and Take It Burrito Bowl by Our Good Life
- One Pot Chili Mac and Cheese by Sunday Supper Movement
- Paleo Mason Jar Ramen by Bites Of Wellness
- Turmeric Cauliflower Soup by Cricket’s Confections
- Vegetable Beef Soup with Roasted Garlic by That Skinny Chick Can Bake
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