Grilled Chicken Sandwich

What you need:

2 chicken breasts
1 tomato sliced fairly thin
a couple of baby spinach leaves
2 slices Mozzarella cheese
4 slices of bread (I used whole wheat)
2 small russet potatoes, cut like french fries
1 avocado
spicy brown mustard
cajun seasoning
vegetable oil for frying
salt and pepper to taste

How to:

1. Cook the chicken (grill, oven, or saute) and season with salt, pepper, and cajun seasoning until it’s done.

2. Heat up enough vegetable oil for medium sized frying pan (apprx. 1/4 cup). Once it looks like it’s boiling, gently put the fries in the oil. Once they are brown all around, they are done. I like mine a little well done, so they were nice and crispy on the outside and soft on the inside.

3. While the fries and chicken are cooking, slice the tomato and cheese. Make the avocado spread by mashing the avocado, add some salt, pepper, and lime juice (optional) for added fresh flavor.

4. As the chicken finishes, put the mozzarella on the chicken and allow it to melt slightly. Take the chicken off the stove and place on a plate to settle.

5. Griddle or toast your bread. Spread the avocado on one half of the sandwich and the spicy brown mustard on the other half. Now, prepare your sandwich starting with chicken, tomato, and then the spinach leaves. By this time, your fries should be done. Place them on a paper towel on a plate (for the extra oil to fall).

Eat with your favorite condiments, or nothing at all! Makes for a great lunch (or late night snack) and with all fresh ingredients, it really can’t get any better. This might be my new go-to summer meal. Next time I might try a stronger bread, perhaps ciabatta or some sourdough. YUM!

Meddle not in the affairs of the dragon; for you are crunchy and taste good with ketchup.


3 thoughts on “Grilled Chicken Sandwich

  1. Pingback: Herbed Chicken with Cheesy Tomato Sauce | The Culinary Journey

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