Anyone that sees snow outside of their window could probably use a little warm SoCal sunshine right about now, huh? The next best thing is having a taste of California love in a sandwich. I’ve seen dozens of sandwiches called a “Chicken California,” but my favorite version is the one found in a lot of NY pizza parlors; what makes this version unique is the red wine vinegar and olive oil, which adds a bit of Italian-Mediterranean kick to it.
Shout out to daylight for making my photos do the sandwich justice!
Chicken Cali (NY style)
- Crusty bread, like ciabatta or a French baguette
- Breaded chicken tenderloin or chicken breast (Italian-flavored panko breaded is recommended)
- One slice American cheese
- Crisp lettuce (romaine or iceberg)
- Tomato slices
- Red wine vinegar
- Extra virgin olive oil
- Mayo to taste
- Drizzled red wine vinegar and olive oil on both sides of bread;
- Spread mayo on one half (or both if you want);
- Place warm chicken on bottom half, then cheese, lettuce, and tomato
- Eat and enjoy!
The oil + vinegar really make this sandwich. I guess it would be an ordinary chicken sandwich without it. Most Chicken Cali’s have avocado on them, but this version uses American cheese and makes no apologies for it. I used one breaded chicken tender (cut in half) on mine. I breaded the chicken tenders in egg + panko crumbs, fried them in extra virgin olive oil, and then finished them in the oven. It was a totally amazing sandwich!! YUM!
Do you have a favorite variation of a Chicken Cali?