HusB texts me every afternoon to give me feedback on his lunch. More importantly, he tells me the nice things his co-workers have said about his lunch. Apparently they say things like "you win lunch" and there are empty threats to steal his food.
 

Now that the expectation has been set, I can't help but plan weekday lunches as hard as I’d prep for an 8-person dinner party. I can't go backwards and send tuna wraps and granola bars. I’ve been packing garnishes on the side. I’m buying special lunch containers with compartments, spending premium dollars on leak proof seals, stainless steel and BPA-free materials.
 

The only problem is I’m not sure if it’s just husB's clever strategy to get me to pack lunches for him every day because he knows I’m addicted to the feedback and in actuality his co-workers don’t even notice what he’s eating. Since companies have cut back on inviting partners to staff holiday parties, I can’t fact check either. Impressive play husB...

I thought I knew everything about his eating habits, but recently I learned something new about husB -- something I didn’t expect he could do to me.

On those rare lunches husB’s had to fend for himself, he confessed he ate at Swiss Chalet. It didn’t happen just once. He went twice…with co-workers.

He eated on me.

I begged to hear all the dirty details. HusB said it would just torture me. I needed to know. What did he order? What does he think of Swiss Chalet sauce? Did it come with gravy? Is the top bread soggy? Is the bread toasted? Why didn’t he tell me? When was he planning on telling me? Why did he do it? Why Swiss Chalet? What did I do wrong? Did he like it? Was he drunk?

After 20 questions was done (basically our equivalent to a “we were on a break” fight) he admitted he orders the Classic Hot Chicken Sandwich. He still loved my food, but going to Swiss Chalet just happened.

For the record, I’m not above eating Swiss Chalet. It’s fine-ish. That weird tomato-based watery signature sauce is offensive, but the gravy is good in a your-daily-sodium-intake-TV-dinner-kinda way. For such average tasting food, I just find it expensive when you compare the cost to making it yourself.

So I guess it’s not the kitchen-wrecking sandwich’s fault. It didn't know. Anyways, here’s a recipe for all the components to the Mich-Chellet classic hot chicken sandwich. It’s real and it’s spectacular. Obviously, short cuts can be made by buying bread and a pre-cooked rotisserie chicken. I happen to be obsessed with potato bread right now so that's why you get a potato bread recipe.

 

POTATO BREAD LOAF INGREDIENTS
3 ¼ tsp yeast
1 C hot water
¼ C milk
4-5 C all purpose flour (may need extra for kneading)
1 C mashed potato (leftovers, could be plain or seasoned)
½ C shortening or butter or margarine
1 tsp dried rosemary (ground in mortar and pestle)
1 tsp garlic powder
pinch salt
egg wash: 1 egg, 1 tbsp of water

ROAST CHICKEN INGREDIENTS
1 whole chicken
1/3 C olive oil
salt, pepper, oregano

GRAVY INGREDIENTS
½ onion
3 cloves garlic, chopped
3 mushrooms, sliced
1-2 C leftover beef or chicken drippings, or beef or chicken stock
3 tbsp cornstarch and 3-4 tbsp cold water

BREAD INSTRUCTIONS
1. Bloom yeast in hot water until foamy & exciting.
2. In a stand mixer with a dough hook attachment, add butter, milk, mashed potato, dried rosemary, garlic powder and salt. Add yeast mixture.
3. Slowly add flour in 1 C at a time while mixer is on low, until smooth elastic ball of dough forms.
4. Oil a bowl, cover with plastic wrap and damp cloth and let rise for one hour.
5. Deflate dough and use about ¾ of the dough to put into a loaf pan. Use leftover dough to make  buns. Let rise for 30 minutes and preheat oven to 375. Brush with egg wash. Bake for 30-40 minutes.
6. Slice and grill with garlic butter on a cast iron grill pan or toast in oven.

ROAST CHICKEN
1. Mix salt, pepper and oregano in with olive oil. Preheat oven to 425.
2. Use hands to rub oil and seasoning mixture all over the chicken including getting some underneath the skin. (Note: I know your hands are like I only rub fat under turkey skin twice a year in the Fall or Winter, but trust me, it’s worth scrubbing the oil from underneath your nails afterward)
3. Roast for 70-75 minutes.
4. Use desired combination of white or dark meat to pile on top of bread.

GRAVY
1. Saute onion and mushrooms until brown and look like they should be sitting on top of a burger patty. Then add garlic while you whisk cornstarch and water in  a separate small bowl.
2. Add stock or leftover roast drippings to mushroom and onion mixture.
3. Add cornstarch water mixture and whisk. Let simmer until thick.

TO PLATE HOT SANDWICH
1. Grilled bread on the bottom. Top with sliced chicken & add gravy.

Hot Chicken Sandwich

© 2017 Michelle Li / miliSashimi