Happy Tuesday, ladies! After my long weekend - it was awfully hard motivating myself to return to work Monday morning. I wish I could tell you I did lots of fun and exciting things over my long weekend. Unfortunately - that's not the case this time. Instead, I spent quality time with my mom, aunts and grandmother. It was my grandmother's turn to be in the hospital (AGAIN, poor thing!!). Four days, two hospitals and a pacemaker later...things are looking up!
Caprese salad is one of my favorite, but the sandwich version is pretty darn yummy too.
Chicken Caprese Sandwiches
2 small ciabatta loaves, cut in the middle
2 chicken breasts (cooked)
2 fresh mozzarella balls
2 Roma (plum) tomatoes
Handful of fresh basil leaves
Cut your ciabatta in half; slice your mozzarella, chicken & tomatoes. On both sides of your ciabatta bread, give a very light drizzle of olive oil. Lay down a layer of fresh basil leaves, then tomatoes - followed by the chicken and finally your mozzarella.
Now that you have the base recipe, I have a few improvements for you:
1. Toast your ciabatta, then rub a garlic clove over the inside. Very tasty!
2. Assemble as normal and pull out your panini maker...or a skillet and foil wrapped brick. Toasty goodness!
3. Forgo the basil on the sandwich and use a quick pesto instead. Recipe below.
2 cups lightly packed fresh basil
2 to 3 cloves garlic
1 cup grated Parmesan cheese
1/2 cup to 2/3 cup olive oil
Dump into the food processor and whir until all ingredients come together. Remember - this should be a bit on the chunky side...not emulsified!
What's cooking in your kitchen?