Tuesday, July 14, 2009

Chicken Parm Salad Subs

I love myself a mean sandwich!  We have this really cute little shop here in town (that I just tried about 2 months ago) and they make killer sandwiches!!  I actually had one of their sandwiches late last week and ever since I have been on a sandwich kick.

I made these sandwiches last night and they are so good!!  These will definitely be on the top of my sandwich list!

  • 1/3 cup vegetable stock (I used chicken stock)
  • 1 cup packed basil leaves
  • A handful fresh flat-leaf parsley
  • A handful fresh mint leaves (I didn’t use because I couldn’t find any)
  • 1 large clove garlic, peeled
  • Kosher salt
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup extra-virgin olive oil
  • 4 ripe plum tomatoes, seeded and chopped
  • 1 small red onion or 1/2 medium onion, chopped
  • 1 rotisserie chicken
  • Freshly ground black pepper
  • 2 sesame sub rolls, split

Combine vegetable stock with herbs in food processor.  Finely chop the garlic then mash into a paste with some salt using the flat side of your knife.  Add the paste to the herbs along with the Parmigiano-Reggiano.  Turn processor on and stream in the extra-virgin olive oil.  Transfer the basil dressing to a bowl and add the tomatoes and onions.  Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups.  Add the chicken to the bowl and season with black pepper.  Toss the salad and adjust the seasonings.  Fill sub rolls with the chicken salad and serve!

FoodNetwork.com ~ 30 Minute Meals

Thursday, July 2, 2009

Bruchetta

I modified this recipe from the Rachael Ray Show to my taste buds.  I tried it out on my in-laws and they gobbled them up in seconds!  This was actually one of the first times I was in the kitchen cooking since I had the baby!!

  • 1 loaf French bread
  • 3 ripe avocados
  • Juice of 1 lemon
  • 1 large clove garlic, mashed into paste
  • 2 pints grape tomatoes, chopped
  • 1/2 red onion, chopped
  • fresh basil, chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and Pepper

Slice up the French bread into slices.  Toast the slices in the oven until golden and crisp.

Mix together the tomatoes, red onion, basil, EVOO, and salt & pepper to taste.  Set aside.

In a food processor mix together the avocadoes, lemon juice, and garlic.  Process until smooth.

Top the toasted bread with the avocado mixture and then top the avocado with the tomato mixture!