Today I’m excited to share this recipe created in collaboration with Cobblestone Bread Co. via AOL Media. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.
What’s not to love about summer… not least of all the sandwiches that come along with it.
Because, let’s face it, summer sandwiches and winter sandwiches are two entirely different beasts. Winter sandwiches are rich and heavy and meaty, dark and forboding and heavy (wait, I said that already).
But this sandwich, this sandwich is the epitome of summer.
Summer sandwiches are about lightness and freshness and acidity. About picnics and barbecues and swimming pools. And ice cream. Summer is totally about ice cream.
The best sandwiches expertly pair together textures just as much as flavors. And I love sandwiches that have a bit of a crunch to them. Yes, I’m totally that person who would add potato chips to her tuna sandwich, but just that little extra crunch takes a sandwich from mushy and boring to exciting.
We added crunch to this sandwich in two places, with two contrasting textures (because one crunch is not necessarily the same as another).
The coleslaw has a fresh vegetable crunch, the fried pickles a fried and crispy crunch. Sure, you could use regular pickles too (and Taylor wanted me to let you know that he actually preferred it that way) but I really feel the fried pickles take this sandwich over the top.
But you can’t have an entirely crunchy sandwich, that would just be weird. And that’s where the rotisserie chicken and the soft, corn dusted roll come in, cushioning the crunchy elements and absorbing the juicy ones.
The pickles bathe in a spicy cornmeal and buttermilk batter and then fry in hot oil until light and crispy, almost like tempura pickles, if that were a thing. They are best when they are fresh out of the oil, but can also be re-heated in a hot oven and will regain some of their crispness. While we preferred the tangy dill pickle slices, sweet bread and butter pickle slices would work just fine as well.
Yield: 8 servings
Total Time: 1 hour
Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL. Looking for more summer sandwich inspiration? Check out the other awesome blogger-created recipes over at Kitchen Daily.