Today’s glorious sandwich is garlic and herb chicken on basil balsamic bread…
Oh, the sandwich. Sandwiches are perhaps the most versatile way to eat amazing combinations of food while using up tasty leftovers. I love them. I eat them all the time. I’m not tired of them at all…especially when I enjoy the filling on artisan bread with garden-fresh veggies and mayo!.
The bread is a balsamic and basil bread that’s got the texture of a fluffy sponge. It’s amazing. We love our Zojirushi bread maker!
The veggies include heirloom lettuce varieties (Southern Exposure Seeds…I posted about the lettuce mix a couple of weeks ago), tomato from the garden, Vidalia onion, and pickled jalapeño.
For the chicken:
We eat a ton of chicken. It’s as versatile as the sandwich. Chicken + sandwich = convenient no-brainier. This sammy features chicken breast that has a garlic herb seasoning on it. It’s been seared in a skillet with a bit of organic salted butter and sliced thin.
To make the sandwich, grill the bread with butter in a skillet. Do this before you assemble it. You don’t want hot, wilted, veggies! Only grill one side of the bread; leave the soft side for the middle. Let the bread cool for a minute and spread both ungrilled sides with mayonnaise. I recommend Duke’s or Hellman’s. Pile up some cooled, sliced chicken, add your veggies, some cheese (we used Dubliner Irish cheddar), leftover bacon if you’ve got it, and seal the deal with the top piece of grilled bread.
And, if you really want to get crazy, you can serve the sammy with our amazingly tasty roasted red potatoes. These are appallingly simple to make.
For the potatoes:
Take as many red creamer potatoes as you’d like and cut them into quarters. Toss them with olive oil, garlic powder, sea salt, and cracked black pepper. Toss them in a baking pan or on a cookie sheet and roast in a 400 degree oven for 20 minutes. Remove them and make sure they’re softening and browning. Then, and this is the big secret, toss them with a small bit of your favorite Italian dressing (store bought is fine) and put them back in the oven. Roast at 400 for another 20 minutes or until they’re browned to your liking. There! That’s it.