I’m probably the world’s biggest proponent of self care. If there is a chance to get out of the city, take a drive, go shopping, etc. etc. etc., i’m probably going to do it with minimal guilt. For example, I support my best friend (since high school) and his local rugby team (Boston Maccabi Rugby Football). The team typically participates in a spring tournament in Newport, RI. Ummm, sure, we’ll come watch sports at a beautiful ocean-front fort/park!
My boyfriend & I spent the weekend together enjoying Newport, watching rugby, and drinking craft beers….and I have been obsessing about recreating a sandwich that we shared. The sandwich was a perfect combination of complex flavors — my favorite type of sandwich (even though I do love me an occasional PB&J). After checking into our room at Pearls Boutique Hotel, we headed out to the Red Parrot for dinner.
Dinner was heaven on two plates.
I’ve had the sandwich in my mind ever since. We have this irritating and expensive habit of collecting sauces, oils, and rubs to keep in the pantry. I figured, “Why not try to use this jerk seasoning to make that chicken dream sandwich?”
The sandwich started to return to memory and I was so pleased. My boyfriend is the griller in the house, so I was in charge of creating the rest of the sandwich. The love unfolded as follows…
Red Parrot Restaurant Chicken Jerk Sandwich with Homemade Mango Pico de Gallo
Jerk Chicken Sandwich
- 4 chicken cutlets marinated in olive oil and jerk seasoning, grilled to your liking
- homemade mango pico de gallo — recipe follows
- 4 pieces of Swiss cheese, preferably melted on the warm chicken
- 4 grilled pineapple rings
- lettuce and tomatoes to your liking
- 4 nice, crusty rolls to cradle your assembled sandwich
Homemade Mango Pico de Gallo
- 3 ripe mangoes, cored, peeled and cut into small cubes
- 1 red bell pepper, diced into small pieces
- 1 jalapeno pepper, minced
- 1 pint of cherry tomatoes, quartered
- 1 small red onion, minced
- 2 limes, juiced
- 1/4c. fresh cilantro, chopped to your liking
- 1/2 tsp of salt
- pepper to taste (I used very little)
- a pinch of cayenne pepper (if you like a little kick!!)
I tend to rip excess bread out of my rolls so I have extra space for fillings, veggies, etc. So, I tore out some excess bread and filled the top with the homemade mango pico de gallo. I placed a warm chicken breast smothered in melted Swiss on the other side, placed a piece of grilled pineapple on top of that, added some romaine lettuce, and pressed the two halves together. The sweet, spicy, salty tastes mixed together in contrast with the warm chicken and chilled pico de gallo. If I had toasted the rolls, my head probably would have exploded from all of the stimulation.
My boyfriend was immediately catapulted back to our seats in a romantic corner of the bustling restaurant. He was impressed at how well the sandwich was recreated. If we ever open a food truck, which is one of our dreams, this would definitely be a featured item!!