Grilled Chicken Caprese sandwich with sweet potato chips and pomegranate-lemon-lime spritzer.
There’s always time for a sandwich, right?
On the last day we had our kitchen we were able to whip up a lovely little sandwich using the grill and the toaster oven. It was so beautiful, and so tasty, that we decided it should photographed and shared for all to see! I’m hopeful that even amid the inconvenience of having only one bathroom sink to do all the washing up, and prepping on one little table in the living room, we can still manage to be creative with our food, and keep the cooking spirit within us alive.
Grilled Chicken Caprese sandwich
Ingredients:
Rosemary-olive oil sourdough bread, toasted lightly
Fresh mozzarella
Pesto
Grape tomatoes, quartered
Fresh whole basil leaves (from the garden)
Grilled chicken breast seasoned simply with salt, pepper and olive oil
Balsamic vinegar
Salt and pepper
Toss the tomatoes with about 2-3 teaspoons (use as much as you like) pesto, a little salt and pepper, and a splash (1 tsp?) balsamic vinegar. Lay some of the tomato mixture on each side of the bread. On one side, lay sliced chicken; the other, whole basil leaves, then sliced fresh mozzarella. Pile on some more tomatoes then close up the sandwich. Slice to show how gorgeous it is, and then devour it! Sooo good!
More house pics to come. Until then, lunch it up, people!
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Damn that sounds good. And easy. Gracias mucho sis.
Thanks! Our re-match with the sandwich was another hit… this time on pumpernickel with whole tomatoes, sliced. Delish.