The inspiration for tonight’s dinner came from a container of Paola’s Arugula Pesto. One of my most favorite customers brought it in for me today. I was psyched!
A million-and-one ideas started formulating, but a chicken sandwich on ciabatta rose to the top like cream on the milk of my youth. Once there, it was just a matter of what else was going between the slices of bread.
Sandwiches are wonderful things. There is just no end to the variety and amount of ingredients one can use – or ways to put them together. Hot, cold, grilled, pressed, open-faced, triple-decker, or even deep fried like a Monte Cristo. And every variation has a bread variation, as well. The possibilities really are endless.
And with just a little imagination, you can elevate the humble sandwich to rock-star status!
Tonight’s variation on a theme started out with a single chicken breast sliced thin. I sauteed it with a handful of sliced mushrooms, a bit of garlic powder, salt, and pepper and set it aside.
I sliced the ciabatta in half lengthwise and spread mayonnaise on the bottom. On top of the mayo went a thinly-sliced d’anjou pear. Oh yeah! I used my mandoline and sliced it paper-thin and layered it all over the bread.
Next came the chicken and mushrooms.
On the top half of the bread I spread the arugula pesto and then topped it with fontina cheese. I placed it under the broiler to melt it a bit.
When it was done, I added a handful of fresh arugula to the sandwich, and placed the cheesy top on top.
It worked.
On every level.
The star of the show really was the pears. They added a sweetness that really balanced the pepperiness of the arugula and pesto and I swear, made me smile at every bite. If you don’t have a mandoline, consider asking for one for your next birthday or other gift-receiving event. Add one to your bridal registry. They really are a great tool.
The arugula pesto was also really nice. It had a great balance of flavors. I can see a few more dishes utilizing it.
The wheels are already turning…..