On the Line: Kevin Nagano of Sage Cafe, Part Three
Photo by Meranda Carter
This week's On the Line concludes with a recipe à la Kevin. Typically a sandwich standard, this chicken salad includes the cafe's favorite herb, two types of vinegar and red cabbage for crunch. Place an order with Veronica Milanko (the other half of Sage Cafe), pack it in next week's lunch, or read over Parts One and Two for more of our interview.
Chicken Salad Sandwich
Makes three 8-inch sandwiches
4 Tablespoons sour cream
1 Tablespoon mayonnaise
1/2 Tablespoon red wine vinegar
2 Tablespoons Dijon mustard
1 Tablespoon balsamic vinegar
1 Teaspoon oregano
1 1/2 Teaspoon basil
1 Teaspoon sage
2 Teaspoons paprika
4 cloves garlic, minced
Salt and pepper to taste
Chicken salad ingredients (mix with dressing):
2 chicken breasts, grilled and diced
1/4 head of red cabbage, chopped
1/4 cup carrots, shredded
1 French baguette, sliced into thirds
5 slices Havarti cheese
Green leaf lettuce
Roma tomato, sliced
Directions for assembling:
Coat bottom of baguettes with dressing.
Top with 1-1/2 slices Havarti. Add chicken salad.
Top with lettuce and tomato slices.
Top with more dressing.
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