Monday, March 21, 2016

The Most Middle Class Midwest Central Illinois Sandwich Ever

     There are just certain things typical to geographic areas. You go to Texas and you're going to get Tex-Mex. You go to Louisiana and you're going to get Cajun. You go to Maine and you're getting seafood. You know what you get when you head into the Midwest? Central Illinois specifically? You're going to get something with Ranch and bacon on it. The fascination with Ranch out here borders on repulsive. The kids put it on everything. Pizza. Burgers. Nuggets. Fries. If they can dip it in a bowl of Ranch, they're going to. I weep for our species. If somebody could invent deep fried Ranch, they could probably make a fortune selling it at the state fair.
     I figured I should just give in to local custom and make something involving a bunch of Ranch. The result is the following sandwich. I'll tell you this: it was super, hella-good. Crazy good. Like hide the leftovers before we eat them good. I felt guilty for throwing together such an uninspired sandwich, but there was no denying its awesomeness. So, if you're interested in a fair representation of typical Central Illinois food, this is a slightly upgraded form of it. Someday I'll tell you about Horseshoes and how every restaurant here serves them!

The Most Middle Class, Midwest,
Central Illinois Sandwich

  • 2 chicken breasts, butterflied and then split into two pieces each (yielding 4 pieces of chicken)
  • Old Taylor Street Cheese Sprinkle from the Spice House (if you don't have access to this mix, it's a mix of Romano cheese powder, salt, garlic powder, scallions, powdered green peppercorns, Italian parsley, basil. Good luck figuring out the exact amounts. Maybe just order it or use your favorite spice blend)
  • 4 ounces Swiss cheese, thinly sliced
  • 1/2 pound thick cut bacon
  • 8 slices thick cut bread (we used the ham and cheese bread we made earlier)
  • pack of ranch dressing mix
  • 16 ounce container of sour cream (yeah, you'll have leftover. Quit whining and use it the rest for vegetable dip)
  • red onion, sliced thin
  • iceberg lettuce (feel free to throw some tomato on if you'd like)
  1. Mix ranch dressing packet with sour cream. Put it aside for right now.
  2. Sprinkle the chicken breast pieces with the spice mix. 
  3. Heat a skillet to medium high. Add the bacon and cook until just beginning to crisp. Set aside the bacon and drain all but the a tablespoon or so of the bacon grease.
  4. Put the chicken breasts in the pan and cook 5-7 minutes. Turn the chicken and cook another 5-7 minutes. 
  5. During the last minute or so of cooking, lay the cheese on the chicken and put a cover on the pan.
  6. While the cheese is melting, spread a thick layer of the ranch sour cream mix on each slice of bread. Pile on the lettuce, onion.
  7. Add the chicken and bacon. 
  8. Eat the hell out of that sandwich.
Someday I'll learn to slice bread evenly.
Good Times!

No comments:

Post a Comment