Yummy Chicken Sandwich

I have said before that the key to making really good food is the ingredients. Fresh, organic, local, whole ingredients are nearly always your best bet. I have also mentioned that I am not big on processed food. What I am not against is sensible, time-saving shortcuts. We are all short of time from time to time. If you find already prepared food that you really like, is affordable and not full of chemicals then by all means go for it.

I have a few ready-made favorites that seem to always be reasonably priced and work well for our family. I have incorporated a few in the below sandwich. The main ingredient is taken from a store-bought roasted chicken. Some groceries display these glowing orbs in hot windows, wrapped in cellophane and aluminum or in hot pouches. They are not always the nicest, most tender and juicy birds and I suspect some have been there for a while. It requires a bit of experimentation and trust in your grocer. Our Whole Foods has started to sell them and, although not as cheap as Ralphs, they are pretty tasty. We have found a few others that are also good and I’m sure you can find one near you. Another item that I used on this sandwich is olive tapenade. I have a recipe for this earlier in the year, but if you haven’t made it lately, there are a few versions available in a jar or made by the grocery that are sometimes quite good. Check the ingredients list, but usually they are free of any junk. The last off-the-shelf item that I would normally bake but will sometimes buy is rosemary bread. LaBrea Bakery in Los Angeles has a wonderful one. Find yourself a good supplier of artisan bread for those times when baking is out of the question (in other words, most times).

Makes two (for lunch with your sweetie)

Ingredients

  • 4 Pieces of Rosemary Bread, thickly sliced
  • 7-8 Hunks of Roasted Chicken
  • Olive Tapenade Spread
  • Mayonaise
  • Arugula
  • Sliced Fresh Tomato
  • Salt and Pepper

Tools

  • Chef’s Knife
  1. Slice the bread. I don’t toast it so it can absorb all the liquid from the tapenade and mayo.
  2. Spread the tapenade on one piece of the bread and mayo on the other.
  3. Build the sandwich with chicken first. Taste it and salt and pepper it if necessary.
  4. Add the tomato and top it off with a handful of arugula.
  5. Slice in half and serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s