Thursday, October 27, 2016

"Caprese" Chicken Sandwich

We rarely have leftovers with a hungry teenage boy in the house, so I occasionally for lunch I like to "treat" myself with something they might not like as much.  Here's one I whipped up recently...

"Caprese" Chicken Sandwich

Good bread - I had some Ciabatta on hand
butter or olive oil
fresh basil leaves
Roma tomatoes, sliced
thinly sliced chicken deli meat (this was Boar's Head something or other we had left over from chicken "philly" sandwiches we had for dinner earlier in the week) or slice up a chicken breast if you have it

optional: thinly sliced red onion, some garlic aioli, Dijon mustard, mozzarella cheese - or even better, basil farmer's cheese - a dangerously delicious treat a local store here sells (Brennan's)

I heated my pan to medium-ish heat, and then lightly spritzed my bread with some olive oil.  I layered the ingredients on, topped with the other slice of bread, and then put my trusty bacon press on top to ensure even browning and heating.  Oddly, I don't use it to press bacon at all - I do make grilled cheeses with it all the time, though - total game changer.  I highly recommend one. Flip the sandwich when the first side is golden brown, reapply the bacon press, and heat until the other side is golden, and the ingredients are heated through.

No comments:

Post a Comment