A berry good idea: This sandwich by Scott Anderson, interim director/chef of Shepherd University Dining Services, Shepherdstown, WV, is a great example of how fruit can work in a sandwich. It’s called The Greek, and features grilled chicken, fresh herbs, balsamic marinated strawberries, sliced cucumbers, cow milk feta and balsamic mayo on toasted country-style wheat bread.
“The inspiration for this sandwich was coming up with a fruit and feta combination that worked well, but not as a salad,” Anderson says. “The key to the sandwich is to make sure you keep the feta in its original form and not mix it with loads of herbs, vinegars or oils. Feta has a nice tang, and if you mix it with something else, it often loses its own character and breaks down too much. You want it rich and creamy, so keep it refrigerated and in its brine before use.”
Fun fact: There is a manager on staff known as YaYa (Greek for grandma), and she helps Anderson and the crew with Greek ingredients and recipes.
Yield: 1 sandwich
Balsamic mayo, as needed
2 slices country style wheat bread, toasted
4 to 6 oz. chicken breast, grilled
¼ cup crumbled feta cheese
¼ cup fresh herbs, your choice
⅓ cup balsamic marinated strawberries
4 slices of cucumber, skin on
Spread mayo both slices of bread. Top with hot chicken, feta (it will begin to melt), cucumber slices, strawberries and herbs. Finish with other slice of bread.
Photo and recipe: Scott Anderson, Shepherd University