Chicken Club Sandwiches with Peach-Tomato Chutney

I hope you all had a fabulous Labor Day weekend! Ours was busy, but also incredibly fun and relaxing. I can't say that I'm ready to head back to the grind today, but I guess I don't really have much of a choice in the matter. Darn you, real life!

Anyway, before we all ease ourselves and our kitchens into autumn (pumpkin pumpkin football pumpkin maple apple pumpkin pumpkin), I thought I'd share a few last summer-ish recipes with you this week. After all, peaches are still at their juiciest and most delicious, and zucchini is still just as abundant as ever. 

So today I'm sharing a fantastic sandwich recipe with you...which, I know. Another sandwich? Yes. Another sandwich. (Why are you so good, sandwiches?! Why can't I stop eating you?!) Trust me, this is one you won't want to miss. Sauteed chicken is paired with bacon, fresh mozzarella, and crisp greens, and topped with a savory-sweet peach-tomato chutney. This sandwich is an explosion of flavors that all combine in a perfect balance: sweet, sour, salty, smoky. 

Joe gave me the side-eye when I told him that I was pairing peaches with cherry tomatoes for dinner, but in the end, he was crazy about the chutney. It's a little bit sweet and a little bit spicy and is the perfect topping for these decadent sandwiches. They're just as delicious as they are gorgeous, and I think you'll love them.

Chicken Club Sandwiches with Peach-Tomato Chutney
heavily adapted from Better Homes and Gardens

For the peach-tomato chutney:

1 tablespoon butter
1 medium sweet onion, chopped
2 cloves minced garlic
1 cup water, divided, plus more as needed
1 pint cherry tomatoes
2 medium peaches, pitted, peeled, and diced
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
1 tablespoon maple syrup
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

For the sandwiches:

8 strips bacon
4 boneless skinless chicken breast cutlets
Salt and pepper to taste
4 thick slices fresh mozzarella cheese
Butter-grilled buns
Mixed greens for serving
Mayonnaise for serving

1. To make the chutney, melt the butter in a large skillet over medium heat. Add the onion and garlic and cook gently just until softened (you don't want any color on the onions). Add the tomatoes and 2/3 cup of water. Raise heat to medium-high and cook for 5 to 7 more minutes, until tomatoes burst. If the mixture gets too dry, add more water by tablespoonfuls as needed. Using a tomato masher or the back of a wooden spoon, gently smash the tomatoes, releasing their juice. Add the peaches, remaining 1/3 cup water, vinegar, brown sugar, maple syrup, salt, and crushed red pepper. Bring just to boiling to dissolve sugar, then reduce heat. Simmer, uncovered, 10 to 15 minutes or until mixture thickens, stirring occasionally.

2. While the chutney is simmering, prepare the sandwiches. Cook the bacon in a large skillet over medium heat to desired crispness; remove to paper towels to drain. Season the chicken with salt and pepper to taste and saute in the bacon drippings until cooked through. Top each piece of chicken with a thick slice of mozzarella; cover the pan to let the cheese melt. 

3. To assemble the sandwiches, place chicken and cheese on the bottom of a butter-grilled bun. Top each sandwich with two slices of bacon, a pile of greens, and a generous helping of chutney. Spread the roll tops with a bit of mayonnaise (it's optional; I just like the creaminess it adds) and close the sandwiches. Serve immediately. (The remaining chutney can be stored in an airtight container in the fridge for up to 5 days. It was delicious on my turkey-and-Swiss sandwich the next day.)