Foodie Friday: Ligonier Country Market Inspired Rachel-Type Sandwich

Tina
1 day ago
2 min read

Happy Friday, dear reader. We made it through another week. Things at the farm are in full swing. Fourteen of our lovely ladies are producing milk, baby goats are growing like crazy, everyone is healthy and happy. We are busy in the studio creating our fall products, and preparing for the Shaker Woods Festival in August. It's good to be busy. As is often the case, on busy days preparing a home cooked meal at the end of the day feels more like a chore than a privilege. However, with the help of my trusty crockpot, the task is easier and less taxing. This week's recipe is a new spin on an old classic.

Many of you are probably familiar with the Reuben and Rachel sandwiches. If not, the classic Reuben sandy is made up of rye bread, corned beef, sauerkraut, thousand island dressing, and Swiss cheese. The Rachel consists of rye bread, turkey, coleslaw, Russian dressing, and Swiss cheese. The Bibbed Wonder is a big fan of the Rachel. Well, dear reader, this week he requested I make a similar sandwich but with ingredients from our favorite market.

This week's producers provided, chicken, cabbage, and sour dough bread. The sandwich was easy and the ingredients were amazingly fresh and delicious. The chicken was provided by Nature's Grove Farm. The sourdough bread was provided by Sourdough Mama. The cabbage grown by Jeff's Produce. Come out to the Ligonier Country Market on Saturday from 8-12 to visit these and many more talented vendors and artisans.

Ligonier Country Market Inspired Sandwich

Ingredients:

-4 fresh chicken breasts

-salt and pepper to taste

-Swiss cheese

-1 loaf sourdough bread

-1 head of fresh cabbage

-your favorite coleslaw dressing

-Russian Dressing

Directions:

-Cook the chicken breasts in the crockpot with salt and pepper on the low setting for 6-8 hours

-Once cooked, shred the chicken breasts