Hello Random Late Summer Heat wave!!
104 outside you can bet the idea of cooking in my tiny, super hot kitchen is
nowhere near appealing to me at all. This summer I have become a big fan of
sandwiches, burgers and grilled veggies. Anything that means I don’t need to
turn on the stove. I’ve been posting for you some of my favorite burgers from
this summer, here, here, and here. Now here is a couple of my favorite chicken
sandwich recipes.
Caprese Chicken Sandwich
¼ cup balsamic
2 tbsp extravirgin olive oil
1 tsp garlic podwer
1 tsp salt
1 tsp pepper
2 boneless skinless chicken breasts
½ cup shredded mozzarella cheese
1 tomato, sliced thin
10-12 large basil leaves
1 tbsp preferred Spread
4 whole wheat rolls, or buns
shallow pan. Cut chicken in half length wise and place into the pan tossing to
coat. Cover the chicken and allow it to marinade for at least a half hour or
overnight. On a preheated grill cook chicken for 5-6 minutes a side or until
cooked through. 2 or 3 minutes before the chicken has finished top with
shredded cheese and allow it to melt. Place chicken on a toasted bun and top
with tomatoes, basil, and preferred spread.
but it is also good with pesto, regular mayo, Italian dressing, or you could
even take the left over marinade and reduce it a little on the stove top.
2 boneless, skinless chicken Breasts
1 can artichoke hearts, packed in water
1/3 cup sundried tomatoes, packed in oil
1 clove of garlic
Splash of olive oil
¼ cup pine nuts
4 whole wheat, rolls or buns
1 cup of baby spinach
½ cup shredded cheddar cheese
Cut the chicken breasts in half length wise, and season well
with salt and pepper. Place on a preheated grill and cook for 5 or 6 minutes a
side, or until juices run clear. Meanwhile in a blender combine artichoke hearts,
sundried tomatoes, garlic, pine nuts and oil, pulsing until well blended, and
maybe a little chunky. Spread roughly a tablespoon on each side of the buns. Place
cooked chicken on one side and top with spinach, and cheddar cheese, and the
top bun. Place the entire sandwich on the grill for 2-3 minutes a side. While
it is cooking take the flat part of the spatula or a oven proof pan and push down
on the sandwich to flatten it some. Or if you are lucky enough just put it on a
Panini press.
dipped in an egg wash before it is pan fried, but as I said I was trying to
avoid the stove, and chicken is cheaper, so this is my spin on the Monte
Cristo.
2 boneless, skinless chicken Breasts
8 thick slices of bread of choice
2 tbsp Dijon mustard
1/3 lb thick sliced smoked ham
¼ lb sliced Swiss cheese
¼ cup pure maple syrup
with salt and pepper. Place on a preheated grill and cook for 5 or 6 minutes a
side, or until juices run clear. Meanwhile Spread the mustard on one side of
each slice of bread, then on half of them layer smoked ham, cheese, the fully
cooked chicken and finally another slice of bread. Place the sandwich back on
the grill to toast for a minute or two, and to allow the cheese to melt a
little. Serve warm with a side of maple syrup to dip in.