Clearwater creation named "America's Better Sandwich" finalist (with recipe)

Locals can vote for Debbie Reid's hometown 'wich, chosen from 2,900-plus entries, until Oct. 23.

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One local's chicken salad sandwich is so good it's been dubbed a finalist in an Arnold Premium Bread competition.

The tropical chicken salad sandwich, created by Debbie Reid of Clearwater, is among 15 one-of-a-kind creations that beat out more than 2,900 submissions into this year's Arnold "America's Better Sandwich" Contest. Until Oct. 23, regionites can vote for Reid's hometown sandwich online.

Two sandwiches the cherry almond chicken salad and Indian-spiced egg salad sandwich — are featured alongside Reid in the "Creative Classics" section. Sandwiches like the over-easy egg sandwich with radish yogurt and open-faced Kickin Crabsalad are also highlighted in the four other categories.

The winner, revealed on National Sandwich Day (Nov. 3), will land $25,000. For every vote that's entered, Arnold has pledged to donate one loaf of bread to Feeding America. Check out the recipe for Reid's sandwich below.

Tropical Chicken Salad Sandwich  

Serves 2

Ingredients

4 slices Arnold Whole Grains Nutty Almond Bread  

1 large banana

1 teaspoon lemon juice

2 cups shredded, cooked chicken breast

2 cloves garlic, minced

6 tablespoons sweetened coconut, toasted

1/4 cup chopped walnuts, toasted

2 scallions, chopped

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup plain fat-free Greek yogurt

4 thin slices from a large tomato

1/2 cup baby greens  

Directions

Peel the banana and cut into quarters lengthwise; then cut each quarter into 1/4-inch pieces. Place into a small bowl, pour lemon juice over banana, toss to coat; set aside.  

In a medium bowl, place the chicken, garlic, coconut, walnuts, scallions, kosher salt, pepper and yogurt, mix until combined.  Add in the banana and lemon juice, gently mix to combine.  

Place two slices of bread onto work surface. Evenly divide chicken salad between the slices, then top evenly with tomato and baby greens; top with remaining slices of bread.  

Toss chicken with 3 tablespoons of the pesto. You will have some pesto leftover, and this can keep for a few days in the fridge.  

To assemble one sandwich, layer one slice of tomato on bottom half of bread. Add 1/2 of the pesto-chicken mixture, and top with second piece of bread.

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