This recipe was orginally inspired by The Pioneer Woman (shocking, I know), but I made it a bit friendly for us. Who has time to marinate chicken in a sundried tomato mixture?
Not me.
So, here it is. Perfect for lunch, it takes about 5 minutes to prepare...which also makes it AWESOME for dinner. Enjoy!
Sourdough bread, sliced for sandwiches
Rotisserie chicken with the meat shredded
roasted red pepper (I buy these in the pickle isle already roasted for me)
pesto (I use Classico's premade kind)
mayo
provolone OR mozzerella
Panini Maker OR a George Foreman. You could even use a pan, using a heavier pan to smoosh the sandwich together.
1. Butter the sides of the bread that will touch the pan.
2. Mix some pesto and mayo together. Spread on one side of the bread.
3. Lay one piece of bread, butter side down, on the pan. Smear pesto mayo mixture on bread...be generous, its GOOD!
4. Add chicken.
5. Add red peppers. I love them, so I do a lot. You have to do at least *some*, so you decide. It really adds a nice flavor.
6. Sprinkle with mozzerella or slices of provolone. I like lots of cheese. Mmmmm.
7. Lay last piece of bread down, butter side up. Use whatever method you have to smoosh the goodness into that sucker. Grill until nice and crunchy and golden brown.
8. Eat, and thank me later. :)
Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts
Thursday, March 31, 2011
Monday, February 21, 2011
Bex's Sesame Chicken Romaine Salad
I originally took this recipe from Taste of Home, but added in the chicken to make it more "hearty". Perfect for lunch...Jen and I make this a lot when we hang out!
1/2 C butter
1 TB sugar
2 packages Ramen noodles, crushed
1/3 C sesame seeds
1/4 C slivered almonds
2 bunches romaine, torn
2 chicken breasts, cooked and shredded (I either boil them OR just buy a rotisserie chicken and shred off some of that meat)
Dressing:
3/4 C olive oil
1/3 C sugar
1/4 C red wine vinegar
1 TB soy sauce
Melt the butter and sugar over medium heat. Add the noodles, sesame seeds, and almonds. Cook and stir until browned (watch carefully; this happens pretty fast!). In a large salad bowl, toss the romaine and chicken.
Mix dressing ingredients in a jar with a lid and shake well to combine. Just before serving, drizzle over romaine mixture and then top with noodle mixture. DELICIOUS!
*you will have leftovers. I don't toss the all of the dressing with the lettuce; I just use enough to taste on individual salads. I also just add however much crunchy noodles I want, that way I can save it all without the lettuce getting wilty. With your leftovers, just Ziploc the crunchies but don't refrigerate those. Dressing and lettuce in fridge.*
1/2 C butter
1 TB sugar
2 packages Ramen noodles, crushed
1/3 C sesame seeds
1/4 C slivered almonds
2 bunches romaine, torn
2 chicken breasts, cooked and shredded (I either boil them OR just buy a rotisserie chicken and shred off some of that meat)
Dressing:
3/4 C olive oil
1/3 C sugar
1/4 C red wine vinegar
1 TB soy sauce
Melt the butter and sugar over medium heat. Add the noodles, sesame seeds, and almonds. Cook and stir until browned (watch carefully; this happens pretty fast!). In a large salad bowl, toss the romaine and chicken.
Mix dressing ingredients in a jar with a lid and shake well to combine. Just before serving, drizzle over romaine mixture and then top with noodle mixture. DELICIOUS!
*you will have leftovers. I don't toss the all of the dressing with the lettuce; I just use enough to taste on individual salads. I also just add however much crunchy noodles I want, that way I can save it all without the lettuce getting wilty. With your leftovers, just Ziploc the crunchies but don't refrigerate those. Dressing and lettuce in fridge.*
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