Chicken and Apple Onion Slaw Sandwich

Chicken and Apple Onion Slaw Sandwich

I have been meaning to share this recipe for over two years now. I first came up with it when we had a party to celebrate Atti’s baby blessing, and I wanted a slightly fancier option for the sandwich spread we were putting out. On my first attempt I just cooked the apples and onion in butter and drizzled vinegar on the sandwich, but now that I’ve gotten so hooked on canning and found myself with a big box full of onions, I needed to change the recipe to make it friendly to can. It is so much better for it.

Apple Onion Slaw

2 C granny smith apple, peeled, cored, and shredded
1 1/2 C onion, shredded
1/3 C apple cider vinegar
1 tsp balsamic vinegar
2 cloves garlic, diced
1/2 C water
1/2 T salt
1 tsp dried marjoram

Add all the ingredients to a big pot and cook until the apples are tempted to fall apart and the onions are translucent.

The sandwich itself couldn’t be simpler. A big loaf of bread (ciabatta is my favorite for this), creamy chevre goat cheese spread on both sides, and grilled chicken breast sliced for easy eating. Topped with a generous helping of the apple onion slaw. Oh my it’s good. The saltiness of the cheese with the sweet and sour flavors of the vinegar infused apples? Super yummy.

Edited to add:
Sorry I forgot to add canning instructions. I totally missed this. It’s super easy. I just filled warm jars leaving around 1/4″ of headspace, adding water as necessary to remove any air bubbles, and processed for 20 minutes. You might be able to process for less, but the heat doesn’t hurt it and I’m a little obsessed with safety.