Best 3 Asparagus Chicken Sandwiches Recipes
**Asparagus Chicken Sandwiches: A Culinary Symphony of Spring Flavors**
As the days grow longer and the sun shines brighter, our taste buds yearn for the vibrant flavors of spring. Enter the asparagus chicken sandwich, a delectable dish that captures the essence of the season with its tender asparagus, juicy chicken, and tangy sauce. This culinary masterpiece is not just a sandwich; it's an explosion of flavors and textures that will leave you craving for more.
In this article, we present a collection of asparagus chicken sandwich recipes that cater to every palate. From classic combinations to innovative twists, these recipes offer a delightful range of options to satisfy your cravings. Whether you prefer grilled or roasted chicken, creamy or tangy sauce, or a medley of fresh herbs, there's a recipe here that will tantalize your taste buds.
One recipe features succulent grilled chicken breast paired with blanched asparagus and a zesty lemon-herb sauce. Another tempts with roasted chicken smothered in a creamy mushroom sauce and topped with crispy asparagus spears. For those who love bold flavors, a spicy chipotle sauce adds a fiery kick to the tender chicken and asparagus.
Vegetarians and vegans are not left behind. One recipe showcases marinated tofu grilled to perfection and served on a bed of sautéed asparagus, topped with a tangy balsamic glaze.
No matter your preference, these asparagus chicken sandwich recipes promise a symphony of flavors that will make your taste buds sing. So, gather your ingredients, fire up your grill or oven, and embark on a culinary journey that celebrates the beauty of spring.
ASPARAGUS ROLL-UPS
These roll-ups are simply divine. A friend shared the recipe after serving them at a church brunch, where they disappeared fast. They make a unique finger food, a side dish at supper or a lovely lunch served with soup.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 appetizers.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.
Nutrition Facts :
CHICKEN SALAD SANDWICHES WITH ASPARAGUS
I used to work at a little shop that was next door to this fantastic little European bakery. This is my reinvention of their fabulous yet different Chicken Salad Sandwich.
Provided by Adopted Parisian
Categories Lunch/Snacks
Time 30m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and cube 2 chicken breasts in bite-sized pieces.
- Cool in fridge for about 10 minutes.
- Clean asparagus and place in pot on stovetop.
- Cover with marinade.
- Boil for 5-10 minutes until soft and tender.
- Place in fridge to cool.
- Remove chicken from fridge and combine with mayo, dried onions, seasoning salt and almonds.
- Toast bread slices to preferred crispness.
- Layer chicken salad mixture on 4 slices of bread, then layer 2-4 asparagus shoots on top.
- Add second slice of bread on top.
- Serve with fruit and chips and enjoy!
Nutrition Facts : Calories 628.7, Fat 35.7, SaturatedFat 5.9, Cholesterol 61.7, Sodium 814.9, Carbohydrate 55.1, Fiber 5.7, Sugar 13.2, Protein 26.1
OPEN-FACED ASPARAGUS SANDWICH
Provided by Food Network
Categories main-dish
Time P2DT2h15m
Yield 10 sandwiches
Number Of Ingredients 22
Steps:
- For the hops oil: Fill a glass bottle to the top with the hops, about 4 cups depending on the size of the bottle. Zest and juice 10 of the lemons and reserve for the citrus shallot dressing. Juice the remaining 2 lemons and reserve 1/2 cup juice for the hummus. Slice the lemon rinds and add them to the bottle. Add the olive oil until the bottle is full. Turn the bottle upside down so the hops and rinds float upwards, infusing the oil. The longer the oil sits, the stronger the flavor. Infuse for a minimum of 48 hours, turning the bottle several times a day.
- For the hummus: Pour the beans into a large stockpot. Cover with cold water until the water line is about 3 inches above the beans. Partially cover the stockpot with a lid and bring the water to a boil over medium-low heat. Simmer the beans slowly so they don't crack and break, stirring occasionally, about 45 minutes. If the water has been completely absorbed but the beans don't seem tender, add a bit of warm water and continue cooking to the desired texture. Drain any excess water and pour the beans onto a cookie sheet in an even layer to cool.
- For the citrus shallot dressing: Add the orange zest and juice to a mixing bowl with the reserved zest and juice of 10 lemons. Add the olive oil and shallots and use a whisk or blender to mix together. Refrigerate until using.
- To finish the hummus, puree the basil and garlic in a blender or food processor. Add the cooled beans and process. While the blender is running, gradually add the reserved 1/2 cup lemon juice and the olive oil. Add salt and pepper to taste. Refrigerate until using.
- For the roasted red bell peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs, until all sides are charred black, 7 to 10 minutes. Let cool for 15 minutes. Peel the peppers, removing the skins, seeds and stems. Dice the peppers, drizzle with olive oil and season with salt. Set aside.
- For the sandwiches: Prepare a grill to medium-high heat.
- Drizzle olive oil over the asparagus spears and red onion slices. Season with salt and pepper. Grill the vegetables about 1 minute per side. Grill each side of the ciabatta halves until lightly browned.
- To assemble: Spread a small amount of hummus in the middle of each plate to keep the sandwich from sliding around when fully assembled. Place a grilled ciabatta half on top of the hummus and spread a generous amount of hummus on top of each ciabatta half, about 1/4 cup. Add some roasted red bell peppers and grilled red onions.
- In a small bowl, toss the arugula in the citrus shallot dressing. Pile up some arugula on top of each bread piece, followed by 4 spears of grilled asparagus. Finish with the pear tomatoes and sliced Fresno chiles. Lightly drizzle the hops oil over the sandwiches. Season with salt and coarsely ground black pepper.
Tips:
- Choose fresh asparagus. Look for spears that are bright green and firm. Avoid spears that are limp or have brown tips.
- Cook the asparagus properly. Asparagus can be cooked in a variety of ways, including roasting, grilling, steaming, and boiling. Be careful not to overcook the asparagus, as it will become mushy.
- Use a variety of toppings. The toppings you use on your asparagus chicken sandwiches are up to you. Some popular options include cheese, bacon, avocado, and tomatoes.
- Serve the sandwiches immediately. Asparagus chicken sandwiches are best served hot or warm. If you are making them ahead of time, you can reheat them in the oven or microwave.
Conclusion:
Asparagus chicken sandwiches are a delicious and easy-to-make meal that is perfect for lunch or dinner. They are packed with flavor and nutrients, and they can be customized to your liking. So next time you are looking for a quick and healthy meal, give asparagus chicken sandwiches a try.
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