TOPLESS CHICKEN CLUB SANDWICHES

Not as racy as the name suggests, but super tasty, especially minus that top piece of bread. You will, of course, need a fork and knife to eat this mountainous beauty. Thumbs up, up, up!

Topless Chicken Club Sandwich

3 tbsp light mayonnaise

2 tsp fresh lemon juice

1/4 tsp sea salt

1/4 tsp ground black pepper

1 avocado, pitted, peeled, and mashed

4 slices sourdough bread (I used Panera Bread’s)

1 cup fresh baby spinach

3 cups chopped deli-roasted chicken

1 cup diced tomatoes

4 slices bacon, cooked, drained, and cut in half

1) To small bowl add: mayonnaise, lemon juice, salt, black pepper, and mashed avocado; mix well

2) Place bread slices on plates and spread with avocado mixture; top with spinach, chicken, tomatoes, and bacon; serve!

Servings: 4

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CHICKEN-BACON-WHITE CHEDDAR FRENCH TOAST

French Toast for dinner? Oh my goodness, absolutely, positively yes! This is a dish for which I would willingly derail a diet.  A moist, lightly golden piece of sourdough french toast topped with chicken, topped with white cheddar sauce, topped with tomato, topped with bacon. First-bite thumbs up all around!

Chicken Bacon White Cheddar French ToastChicken Bacon White Cheddar French Toast (2)

WHITE CHEDDAR SAUCE:

1 cup milk

2 tbsp butter

1 tbsp + 1 tsp all-purpose flour

4 oz grated sharp white cheddar cheese

2 tbsp grated Parmesan cheese

FRENCH TOAST

2 eggs

1/2 cup milk

2 tbsp butter

1 tbsp olive oil

4 slices good quality sourdough bread (I bought mine at Panera Bread)

1 large ripe tomato, sliced into 4 thick pieces

1-1/2 cups shredded deli chicken

2 oz sharp white cheddar cheese

1/4 cup grated Parmesan cheese

4 slices crisply fried bacon, cut in half

1 tbsp minced parsley

1) To medium-sized pot over medium heat, add milk and butter and, stirring often, cook 3 minutes; sprinkle flour over top and, whisking continuously, cook 2 minutes; whisk in white cheddar and Parmesan cheeses; lower heat to lowest setting to keep warm (stir occasionally)

2) Place oven rack in middle and preheat broiler

3) In shallow bowl, beat eggs and milk; set aside

4) To large skillet over medium-high heat, add butter and olive oil; dip bread slices in egg-milk mixture front and back, coating well; place bread slices in skillet and cook 2-3 minutes each side until just done and lightly golden; transfer french toast slices to broiler-safe baking sheet, placing 1″-2″ inches apart

5) To same skillet over medium-high heat, add tomato slices and cook 30 seconds each side; remove from heat and set aside

6) Top french toast slices with chicken, followed by cheese sauce and grated white cheddar and Parmesan cheeses; place under broiler 2-3 minutes (keep an eye on them!); when cheese melts and sauce is bubbly, remove from oven, top each french toast slice with tomato and bacon, sprinkle with parsley, and serve

Servings: 4

ROASTED RED PEPPER AND BACON ROSEMARY LOAF SANDWICH

Sandwiches are among our favorite meals, especially those made in hollowed-out loaves that shift the balance of taste to layered fillings. Though I usually put together a version of this sandwich using a large sourdough round, I was wooed by Costco’s double-pack Rosemary Olive Oil loaves (rectangular). We weren’t disappointed with this mouth-watering detour. As an added bonus, the scooped out bread is heading for a breakfast casserole.

Roasted Red Pepper & Bacon Rosemary Loaf Sandwich

2-1 lb Rosemary Olive Oil loaves (or a large sourdough round)

olive oil

8 slices deli turkey

4 slices Havarti cheese

1/4 cup sliced Kalamata olives

1-16 oz jar roasted red bell peppers, drained and divided

8 slices deli ham

4 slices cheddar cheese

1/4 cup pepperoncinis, sliced

8 slices turkey bacon, fried

2 tbsp balsamic vinegar

Dijon mustard (optional)

1) Cut off top 1″ of each loaf; reserve top; hollow out loaf (I slice it out in 1″ squares), leaving a 1/2″ outer shell

2) Fill each of two loaves as follows: a swirl of olive oil in bottom, 4 slices deli turkey (overlapped), 2 slices Havarti cheese, 1/8 cup Kalamata olives, 4 oz roasted red peppers (sliced open and laid flat), 4 slices deli ham (overlapped), 2 slices cheddar cheese, 1/8 cup pepperoncinis, 4 oz roasted red peppers (sliced open and laid flat), 4 slices turkey bacon; drizzle balsamic vinegar over top (Note: if you use one large sourdough round, you can either use each of the ingredients in its entirety as you layer upward or employ the portions listed for the two rosemary loaves and repeat the process for one very-many-layered sandwich)

3) Place reserved bread tops on loaves, press down, and snugly wrap each loaf in plastic wrap; refrigerate at least 1 hour (up to 8 hours)

4) Slice loaves and serve with Dijon mustard, if you like

Serves: 4-6

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/27/12.