Chicken Malibu Sandwich
A Cure for the Common Cold Cuts….. (Part 2)
This culinary delight features flavorful rotisserie chicken, sliced deli-thin and piled high, topped with sweet honey ham, along with lots of melted Swiss cheese and a tangy mustard sauce on toasty bread… mmmmm. The Chicken Malibu Sandwich is my favorite, as well as that of my youngest daughter. And it was always a best-seller when I owned Aunt B’s Cafe. Just one bite, and you’ll know why!
Of course, many of you will immediately recognize its distinctive nod in flavor profile to a certain similarly named menu item at a popular chain restaurant. And, just like its namesake, this Chicken Malibu Sandwich is big on both flavor and popularity.
One great thing about this sandwich is that its ingredients are items commonly found in many of y’all’s fridges most of the time. If you don’t have the rotisserie chicken lunchmeat (although I suggest you try it, because it’s pretty great), feel free to substitute the, more common, oven-roasted turkey. And the sauce is so crazy delicious, it’s hard to believe it’s just mayonnaise and yellow mustard!
I, personally, prefer this sandwich on a croissant, but it’s also fine on just about any other bread you might have on hand. I made one recently on sweet Hawaiian bread, and it was positively delish. So don’t wait! Go whip up a Chicken Malibu Sandwich right now!
Chicken Malibu Sandwich
Ingredients
- 1 lb. Deli-sliced (thin) rotisserie chicken
- 1/2 lb. Deli-sliced honey ham
- 1/2 cup mayonnaise
- 2 tsp yellow mustard
- 8 slices Swiss cheese
- 4 large Croissants OR (8) slices sourdough bread or Texas toast
Instructions
- To make Malibu sauce: Stir mayonnaise and mustard together until smooth and creamy.
- If using a croissant: On inside top of each split croissant, spread 1 Tbsp of Malibu sauce, top with 1 slice Swiss cheese and 2 oz. honey ham. On inside bottom of each croissant, place 1 slice Swiss cheese and 4 oz. rotisserie chicken. Heat open-faced on cookie sheet at 350F for 10 minutes. Assemble sandwich.
- If using bread: Assemble sandwich as above. Cover outside of both slice of bread on each sandwich with butter or mayonnaise. Pan-fry over medium-low heat until outside is golden brown and inside is hot and melty. Cut in half to serve, if desired.
Click Here and Scroll to Comment
In case you missed it, you can check out “A Cure for the Common Cold Cuts… (Part 1)” HERE