Pesto and Tomato Chicken Sandwich

A few years ago I found great pre made, ready to eat chicken tenders in Coop.  Every year I have looked for them again, but can't find them.  I know with Betty Bossi, many things are seasonal...like large potatoes for baking, pizzas with special toppings, etc.  I've tried making many of these things myself, but sometimes its just not the same.  Using the raclette potatoes just isn't quite the same as having one good sized baking potato!

However...this time, I think that it worked.  I am still trying to streamline breakfasts and lunches, and this is another in my path to daytime happiness.

What you need:

1 package of chicken tenders. Mine had 7
1 Sun dried tomato for every piece of chicken (7)
1 Tbls of pesto - more if you are using more chicken
Olive oil
Rolls

Put the chicken in a bowl and roughly chop up your tomatoes. Basically cut them into as big or as small a bite as you would like. Add the tomatoes.  Add the pesto and mix.  If it is too dry and not mixing well, add 1/2-1 Tbls of olive oil.  Cover and let marinate in the fridge for at least 1 hour, but overnight if you wish.

When ready to cook, just tip the entire contents of the bowl into a frying pan.  Cook on high heat for about 3-4 minutes and then flip. Cook for another 3-4 minutes. Cover and turn down the heat to low. Let cook another few minutes until the chicken is cooked thoroughly.








With the addition of the oil, there is no need to add anything to the bread, but of course feel free if you would like to.  I have had it with onion sprouts and I think it is great that way.  I just didn't have any on hand this time.  You could also try cucumber. You can serve this as a warm or cold sandwich.  The first day it's usually warm and the following, it's usually cold :-)  The rolls I'm using I found at Coop Sihlcity.  Just slice them in half and stick them in the toaster.

Enjoy.

Open-face leek sandwiches

To go along with my vegetarian theme last week (and to empty out the fridge), I decided to make some open faced leek sandwiches.  I had leek tarts at a friend's a month or so ago, so these kind of followed along with that theme. This was very simple to make, and I found it to be very filling - may have been all the cheese :-)

What you need:

1 leek, sliced thinly
4 thick slices of bread
shredded cheddar - about 75g
slices of Gruyere - enough to cover the top of the bread slices
3 Tbls of vollrahm (cream)
butter or olive oil

Put the butter (or olive oil) in a pan and melt it over medium heat.  Add the sliced leeks and cook for about 5 minutes, until they are slightly soft.  Add the cream and cook another 3-4 minutes.

While the leeks are cooking, slice your bread and put on a baking sheet.  Add a slice of Gruyere to the tops of each of the bread.  Turn the broiler on. Or use a toaster if you have on. 

Add about 3/4 of the shredded cheese and mix well.  Take off the heat

Top the slices of bread with the leek mixture.  Shred the rest of the cheese and add to the top.

Keep in the oven until the cheese has melted and started to brown a bit. Keep in more or less depending on how crispy you want the cheese to be. 

 Enjoy!