A little more than 3 years ago, my husband and I decided we would honeymoon in the Hamptons. We were married in Maine, had always wanted to go there, and decided it was just too convenient on the drive back to Pennsylvania to pass up.
If you've never been to Eastern Long Island, I can tell you from experience (we've been twice now), that it is amazing. Think beaches, farm stands, wineries, hydrangeas everywhere, and the cutest little shops. It is so relaxing and low key there, not to mention, absolutely beautiful, that it has become one of our favorite destinations.
While we were our honeymoon, we decided to spend one of the days exploring the island by car, to scope out the amazing homes (mansions), and see what the area had to offer. We made a stop at a random restaurant along the water for lunch... I don't even remember the name of the restaurant, what I do remember though is that I had the most incredible sandwich. It was grilled chicken topped with a melted Vermont white cheddar, and a tangy apple slaw, tucked into a perfectly toasted brioche roll.
I knew as soon as we returned home that I had to try to recreate it. Now, it could never be exactly the same...Something about enjoying that sandwich on a deck in the Hamptons, with the perfect ocean breeze, just after being married, made that sandwich extra special... But this recipe is a close second.
The combination of sharp cheddar cheese and cool crisp apple slaw is perfection, and over the last couple of years, I have found that they pair really well atop a turkey or chicken burger as well. I hope you enjoy this sandwich as much as I do.
Tangy Apple Slaw
Ingredients:
1/2 head of green cabbage
1 large Granny Smith apple
2 Tbs cider vinegar
1 Tbs vegetable or canola oil
1 Tbs honey
Salt and pepper to taste
You'll want to slice the cabbage really thin, like angel hair (if you don't feel up to this, I have also used the bagged angel hair cabbage from the grocery store). Peel and julienne the apple. Combine the cabbage and apple in a large bowl. Add all other ingredients, mix them together, cover the bowl and refrigerate for at least 30 minutes.
To assemble the sandwich, slice a brioche roll in half, top the bottom half of the roll with chicken. Slice white cheddar and place on top of chicken. Put the whole sandwich under the broiler for just a moment. Keep an eye on it, you just want the bun lightly toasted and the cheese to melt. Remove from oven, top with apple slaw and devour! Easy and delicious.
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