Grilled Chicken Sandwich with Avocado Herb Spread
Paul was feeling like a hearty sandwich this week. Our Grilled Chicken Sandwich with Avocado Herb Spread is the delicious result. We figured we would start with the bread, so Paul made a dense sourdough loaf while we pondered the fixings. We subbed out mayo in favor of a homemade avocado herb spread, which mimicked the creaminess of mayonnaise, with a ramped up, fresher tasting flavor. And for our starring protein, we grilled up our current favorite chicken, warmly spiced North African Grilled Chicken, a memorable middle to this delicious summer sandwich.
Yield: Serves 2
Ingredients:
- 1/2 recipe of North African Grilled Chicken, can use chicken breasts instead of thighs
- 4 slices sourdough bread
- 4 lettuce leaves, washed and dried
Avocado Herb Spread:
- 1 ripe avocado
- 1 clove garlic, crushed
- 1/2 cup mixed herbs (we used basil, green onions & parsley)
- Juice of half a lemon
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Steps:
- For the avocado herb spread: mix together the avocado, garlic, herbs, lemon, salt and pepper in a blender or food processor until smooth. Taste and adjust seasonings, particularly the salt and lemon, to your preference.
- The rest is easy, toast your bread and slather with avocado herb spread on the top and bottom, layer the lettuce, and top with the grilled North African Chicken. Serve immediately.
Recado and Lime Braised Chicken
Recado and Lime Braised Chicken is an easy, vibrant, deep, and tangy chicken dish that we love to make and serve to guests. This week we have been eating it on Venezuelan arepas with pickled red onions, avocado and a fried egg, last week we made our version of a pulled chicken sandwich on Paul's homemade bread with a creamy sauce. This dish is Paul's creation and takes his stunning version of Mexican colorado recado paste, and makes it into a rich braising liquid that allows the pungent recado flavors. Recado and Lime Braised Chicken is easy to make, and is a versatile an endlessly flexible dish, on tacos, over rice, with potatoes, or in sandwiches.
Grilled Chicken Bánh Mì Sandwich
Rebecca's all-time favorite sandwich is the Vietnamese Bánh Mì. Our take on this Vietnamese-French fusion classic uses unctuous grilled chicken, tangy pickled vegetables, heaps of cilantro and jalapeno, and a robust mayo sauce. Despite the long ingredient list and exotic heritage, Grilled Chicken Bánh Mì Sandwiches are straightforward to make and can win over even the pickiest of eaters.
Sorry that our comments have been unavailable. We've resolved the technical glitch and switched to a new service. Thank you for all the wonderful emails! We'd love to keep hearing from you.
What is your favorite sandwich? Where did you eat your favorite Bánh Mì sandwich?
Heirloom Tomato Bruschetta with Queso Fresco
Normally tomatoes and I aren't close. I am that annoying person who picks them out of my salad and fishes tomatoes out of my sandwich, it's an embarrassing trait. This tomato avoidance changes each summer with the arrival of beautiful, sweet, summer tomatoes. This week we got two colorful striped heirloom tomatoes from our CSA and my tomato appetite returned with a vengeance. Paul had just pulled a grainy loaf of sourdough bread out of the oven, our basil plants were looking lush and prime for the picking, and so decided on bruschetta for dinner. We gobbled up a platter for an al fresco summer dinner.
Grilled chicken salad with herb ranch dressing
As the weather warms up we are putting the grill back to use and bringing back color to our diet. We opted for a lighter dinner of grilled chicken with lettuce, cucumber, and stunning watermelon radishes from our CSA. The dressing was a creamy herb buttermilk ranch.
Creamy Egg Salad with Bacon & Avocado
Sometimes a dish is inspired by a single perfect ingredient. Or in our case, a dozen. This week we were delighted to have sourced a carton of fresh beautiful brown eggs from a local Amish farm cooperative. These are not our everyday supermarket eggs...coming from free range chickens, their deep yellow yolks and rich creamy whites called out for a meal that would let them star. While our ideas ranged from creme brulee to omelets, hollandaise sauce to meringues, we finally landed on the humble egg salad. This Creamy Egg Salad with Bacon and Avocado is sumptuous and smooth, with smokey crisps of bacon adding textural contrast, and the avocado giving a cool velvety finish. This is decadence on a plate, with the eggs in center stage. It is as easy to make as it is satisfying.
