By Ginna Parsons/NEMS Daily Journal
Last week, I got an email from Paula McTune Jones, also known as PMc (pronounced P Mac) to her close friends. She and I met some 10 years ago when I featured her husband, Wesley, as a Cook of the Week. Three years later, I would feature Paula as a Cook of the Week.
We met again last year when I found out she’d been named the grand-prize winner in Southern Living magazine’s recipe contest. And we just keep bumping into one another at various functions.
PMc wanted me to know about her new food blog, “Call Me PMc: Menus, recipes and strategies for busy Moms” (www.callmepmc.com). It’s a site dedicated to all sorts of recipes Paula concocts herself or stumbles upon, and it’s one of those with step-by-step instructions and lots of pictures.
The recipe featured on the day I first visited the blog was for The BCC – Bacon, Chicken and Cheddar Sandwich. The recipe begins with Paula marinating her bacon in sweet tea, because she had a pitcher sitting on the counter one day and the idea just came to her.
PMc says these sandwiches are delicious and, judging by her pictures, I’d have to agree. I plan to make a pitcher of strong sweet tea this weekend and try them myself.
8 slices thick-cut bacon
4 boneless, skinless chicken breast halves
Salt and pepper
Oil for pan-frying
1 loaf French bread
4 slices Cheddar cheese
Lettuce or salad mix
1 cup mayonnaise
1 or 2 green onions, sliced thin
2 tablespoons Creole mustard
2 garlic cloves, minced
1 tablespoon chopped fresh parsley or 1 teaspoon dried
1⁄4 teaspoon ground red pepper
Marinate bacon in tea for 1 hour. Remove from tea and discard tea. Cook bacon until crisp and drain on paper towels. Flatten chicken, then season with salt and pepper and pan fry until done. Split French bread loaf in half, layer the cheese across one side, and toast under the broiler. Spread remoulade sauce on other side of bread. Top with chicken, bacon and lettuce. Close the sandwich, slice into 4 pieces and enjoy!
For the Remoulade Sauce, combine all ingredients until well blended. Store in an air-tight container in the refrigerator up to 2 weeks.
Ginna Parsons is the Daily Journal’s food/home/garden editor.