Asparagus Pesto Chicken Sandwich

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Asparagus Pesto Chicken Sandwich

Asparagus Pesto Chicken Sandwich
So, what do you have for Saturday lunch?? I like a sandwich…….Asparagus Pesto Chicken Sandwich.
I have commented on two things recently …….1. We have a lot of asparagus and 2. I seem to throw out too much food.
The asparagus is not a problem…..we could eat it everyday. But the chicken, I took it out of the freezer and it would not wait.

Asparagus Pesto Chicken Sandwich 1
It was Saturday and we needed lunch……..I needed to use the chicken. Ok……. a chicken sandwich. I was thinking grilled with grilled asparagus…. but that seemed……..well sorta boring.
I love grilled sandwiches, with gooey fresh mozzarella cheese. Chicken…. I poached mine but you can easily use left over chicken…….tomatoes, why not, make that sundried tomatoes, the kind in oil. I think they are the best, they have a sweet, intense taste and chewy texture. Onions to me are necessary for any sandwich.
My ingredients so far were leaning towards Italian flavors. How about pesto??? Can you use asparagus for pesto? You bet your sweet bippy you can……you will really need to be of a certain age to get that reference.
Roasted asparagus and garlic, basil, almonds, and olive oil, blended to a yummy spread…….I really could have just eaten it with a spoon!


Asparagus Pesto Chicken Sandwich

Toast the bread on all sides, add the cheese to start melting, layer with chicken, tomatoes, and onion. Smear the other side of the bread with the asparagus pesto, and toast until desired toastiness. Slice and enjoy.
Asparagus Pesto Chicken Sandwich……..Saturday lunch!!! Ok you can have it other days…..like any day you want an awesomely, delicious sandwich!

5.0 from 1 reviews
Asparagus Pesto Chicken Sandwich
Author: 
Serves: 2
 
Ingredients
  • Pesto
  • 3-4 ounces asparagus, ends trimmed ( about ½ bunch)
  • 4 garlic cloves, peeled
  • coconut oil spray
  • ¼ cup fresh Parmesan cheese
  • ¼ cup sliced almonds
  • ½ cup fresh basil leaves
  • ⅓ cup olive oil
  • salt and pepper
  • Sandwiches
  • 4 slices of bread
  • 8 slices fresh mozzarella cheese
  • ⅓ cup chopped sun-dried tomatoes
  • About 2 cups cooked chicken
  • Sliced red onion
  • About 2 cups cooked chicken ( any left over chicken will do )
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray baking sheet with coconut oil spray. Chop asparagus and toss onto to pan in one even layer. Add the peeled garlic cloves. Roast in preheated oven for 10 minutes.
  3. In a food processor, puree together the asparagus, garlic cloves, Parmesan, almonds, and basil. Drizzle in olive oil process until smooth and paste-like. Add salt and pepper to taste.
  4. Spray bread slices with coconut oil spray on both sides.
  5. Place bread on a grill pan, or skillet, over medium heat, to toast bread slices. Once both sides are golden brown, place cheese on bread, layer with sun dried tomatoes, chicken, and red onion slices.
  6. On the other slices of bread smear the Asparagus pesto. Top the other bread with this one to form the sandwich.
  7. Remove from skillet slice and enjoy!

 

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Grilled Spaghetti and Cheese Sandwich

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Grilled Spaghetti and Cheese Sandwich

Grilled Spaghetti and Cheese Sandwich

This sandwich is a hot mess…….a tasty, melty, ooey, gooey, hot mess! A Grilled Sapghetti and Cheese Sandwich hot mess!! 


What in the world do you do with left over spaghetti?????

For Tim and I, a whole pot of spaghetti ….well, it could last a life time! Not anymore, we will be eating this sandwich instead!

This is more of a method, as opposed to a recipe. I didn’t measure the amounts, as it is one of those you decide how much recipes.

Heres what I did:  Continue reading “Grilled Spaghetti and Cheese Sandwich”

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Bacon Egg Breakfast Bread

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Bacon Egg Breakfast Bread

Bacon and Egg Breakfst Bread

Sunday breakfast has alway been a big deal for Tim and I. When we were first dating, we went to breakfast every Sunday morning. We had a favorite place and we had a favorite waitress………..we were Sunday morning regulars………..fast forward three years, we are now an old married couple and we tend to stay home more.


But, Sunday breakfast is still a big deal. We have the usual bacon and eggs, or french toast, or pancakes. But, sometimes we try something new and today was a ‘try something new  day’!

I suppose, you could consider this a pizza, but I prefer to call it a Breakfast Bread. Eggs, bacon, and cheese fancied up with cherry tomatoes,basil, and spiced up with just a touch of pepper flakes!

Bacon Egg Breakfast Bread

 

Yeast dough is scary for a lot of you……….don’t be afraid!!!! It is really easy. The dough takes just a few minutes to put together, it has a short knead time (I use my Kitchen-aide mixer, it takes all the work out of it). The rise time gives you time to prep the other ingredients. If you are really afraid of the dough, you can use a pre-made, but give the dough a try you will not be sorry.

Tim and I really enjoyed this Bacon Egg Breakfast Bread……..it will join the list of our  Sunday favorites!

Bacon and Egg Breakfast Bread Collage

Bacon Egg Breakfast Bread
Author: 
Serves: 6
 
Ingredients
  • • 1¼ teaspoons dry yeast
  • • 1 teaspoon sugar
  • • ⅔ cup warm water
  • • 1½ cups flour+, plus extra, for dusting
  • • 1 teaspoon table salt
  • • ½ tablespoon olive oil, plus extra, for drizzling
  • • 4 eggs
  • • 8 slices applewood smoked bacon, cooked and crumbled
  • • 4 ounces cherry tomatoes
  • • 1 cup grated swiss
  • • ¼ teaspoon dried re pepper flakes
  • • 2 tablespoons basil leaves, chopped
Instructions
  1. Preheat oven to 425°F.
  2. Place the yeast, sugar and water in a large bowl and set aside in a warm place for 5 minutes or until bubbles appear on the surface. Sift flour, salt into yeast mixture, add oil and mix to combine. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place dough back in a large bowl, cover with a clean tea towel and set aside in a warm place for 15–20 minutes.
  3. Roll the dough out on a lightly floured surface to make a 10 inch circle. Transfer to a deep-sided 10 inch cast iron skillet ( you can also use any deep baking dish) lined with parchment paper and push dough up sides.
  4. Crack the eggs onto the dough and top with the bacon and tomatoes. Sprinkle with the cheese, red pepper flakes flakes and basil. Drizzle with olive oil and bake for 15-20 minutes or until golden. Serves 4-6.
Notes
You may want to broil for just a few minutes to achieve a really golden top.

 

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