I’ve only got a few minutes, but I’ve been meaning to mention West Egg Cafe, a little jewel in West Midtown Atlanta’s workday lunch crown. Their Apple Jack Chicken sandwich is my favorite, cleverly introducing tart Granny Smith apples to sliced chicken, bacon, Swiss cheese, and horseradish mayo. It’s so good that eventually, I had to make a no-frills copycat version to enjoy sometimes at home, since I can’t make it there on the weekends. I’m presenting it in recipe form, even though the “recipe” is exactly what you’d think it is: you take the list of ingredients and you put them on a sandwich. I guess that’s step one. Step two, serve. Step three, justify your acceptance of praise by remembering that the bread did not, after all, toast itself.
Oh, and although West Egg doesn’t offer sweet potato chips, they’re a nice complement. Cut them thick and they’re more like fries, or thin if you prefer them crisp and light. They’re even better dipped in barbecue sauce.
The North Shore Apple Club
Makes 1 sandwich
- 2 slices of toasted wheat bread
- Horseradish mayo or horseradish spread
- 3–4 thin slices of chicken breast or low-sodium turkey breast (different, but equally good)
- 4 thin slices of Granny Smith apple
- 1 slice Swiss cheese
- 2 slices crispy-fried bacon
- Spread both slices of bread with horseradish mayo, then stack the sandwich up however you like it. Try to serve it while the toast and bacon are still warm. Thank West Egg.
Sweet Potato Chips
- Sweet potatoes (each small will yield at least one baking sheet’s worth of chips)
- Sea salt and freshly ground pepper, to taste
- Preheat oven to 450F. Line a baking sheet with foil and spray with cooking spray.
- Slice potatoes on a mandolin to the desired thickness, then lay them in a single layer on the prepared baking sheet. Spray with cooking spray and sprinkle with salt and pepper.
- Bake for about 8 minutes, then turn over and bake until crisp or almost-crisp, whichever you prefer. Carefully remove from foil.
- Serve with sweet barbecue sauce for dipping.