Thursday, May 14, 2009

Leftover Lunch

I marinated some chicken breasts in a cilantro-based chimichurri (Pa is from Argentina, been eating that since I was two as well), the BBQ'd it 3 days ago for dinner.  If you want the chimichurri recipe, just ask. 

The chicken was lovely... and so was the cilantro rice I made with it.   I had an extra breast (I could use a coupla those in real life, actually), so I made a yummy sandwich for lunch with it.

BBQ Chicken Breast Sandwich with Roasted Balsamic Tomatoes
-1 breast, shredded (will make 2 sandwiches, so use half if you are one person eating!)
-2 slices of french bread, toasted
-aioli for 1 (Tablespoon mayo, squirt lemon juice, 1 small minced garlic clove)
-dijon mustard
-Rogue Creamery Bleu, crumbled or any Brie, small squares
-10 to 12 cherry tomatoes, halved
-Tablespoon Balsamic Vinegar
-1/2 Tablespoon olive oil
- salt & peppah!

The Roasting:  Tomatoes
You can roast the tomatoes in a skillet on the stove if you are in a hurry... but the oven at 400 degrees is tastier.

-put tomatoes, olive oil, balsamic vinegar, salt and pepper in a small oven-safe skillet
-saute to mix well for 2 minutes (about 5 to 8 minutes if you aren't using oven for roasting)
-place in 400 degree oven for 8 minutes
-take out, put cheese in skillet with tomatoes, mix up until melted

Voila!  Now, make your sandwich.

-Spread aioli on one toasted slice, dijon on the other
-place shredded chicken on top of one side
-pour tomatoes on top of chicken
-close up with other slice
-get a book, a napkin (it's a messy sandwich!), go out on your deck and enjoy!

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