Sicilian Roast Chicken Caponata leftover sandwich with Swiss cheese on toasted sourdough
Dinner tonight was supposed to be a beef stew (soon to be posted). While that took so much longer to stew than anticipated, Rodney and I were starving. I cooked up some sandwiches made up of what was left from that chicken dinner last night. And I have to admit, they were completely slammin'. I mean, so friggin' good, that I'd consider making that chicken just to have the sandwiches again!
This is what you'll need:
Rodney's sandwich:
Butter two slices of bread on one side each, place a slice of Swiss on one slice and grill in hot skillet. Remove bread from skillet once browned and cheese is slightly melted.
Meanwhile, heat 1 tsp oil in skillet over medium-high heat. Add chicken and cook 2-3 minutes until heated through, tossing occasionally.
Place hot shredded chicken on Swiss side of bread. Spread mayo on other slice; top with tomatoes and olives. Flip one slice onto the other and eat.
Rodney was gnashing on his sandwich while I made mine.Dinner tonight was supposed to be a beef stew (soon to be posted). While that took so much longer to stew than anticipated, Rodney and I were starving. I cooked up some sandwiches made up of what was left from that chicken dinner last night. And I have to admit, they were completely slammin'. I mean, so friggin' good, that I'd consider making that chicken just to have the sandwiches again!
This is what you'll need:
- sourdough bread slices
- Swiss cheese, sliced
- butter
- Sicilian Roast Chicken Caponata leftovers, chicken removed from bone and shredded
- olive oil
- mayo
- tomatoes, sliced
- olives, sliced
Since Rodney was dead set against having any "pea" laden vegetables, I made his sandwich first so as not to contaminate the skillet I reheated the chicken in.
Rodney's sandwich:
Butter two slices of bread on one side each, place a slice of Swiss on one slice and grill in hot skillet. Remove bread from skillet once browned and cheese is slightly melted.
Meanwhile, heat 1 tsp oil in skillet over medium-high heat. Add chicken and cook 2-3 minutes until heated through, tossing occasionally.
Place hot shredded chicken on Swiss side of bread. Spread mayo on other slice; top with tomatoes and olives. Flip one slice onto the other and eat.
The Cook's sandwich:
Toast bread as above. Meanwhile, heat chicken and roast vegetables in hot skillet over medium-high heat, tossing occasionally.
Place chicken mixture on Swiss-topped bread slice. Place the other slice on top.
Return sandwich to hot skillet. Place the other skillet on it and press down while cooking an additional 30-60 seconds to flatten sandwich.
Cut sandwich in half and chow.
Mmm. Great sandwiches!
I'll say Rodney's sandwich cost $1 to make as he had Swiss, mayo, tomatoes and olives on it. Mine was probably $0.50, which counts bread and Swiss.
I love how often you make tacos or sandwiches with leftovers! It really ties in perfectly with your goal to waste less food! My husband and I like leftovers, but I will remember this tip for any friends that don't. PS All of your food looks great and I am loving reading through your blog today... We're on vacation :)
ReplyDeleteTacos and sandwiches are almost an obscenely easy way to remake leftovers. It's really cool how well they usually turn out. I distinctly remember how much I liked this sandwich even years later. Maybe it's time I make that chicken recipe again!
ReplyDeleteAlmost forgot - enjoy your vacation!
ReplyDeleteThat is so cool! And thank you!!
ReplyDeleteI just thought of you and leftover sandwiches when reading this: http://katecooksthebooks.com/ad-hoc-at-home-braised-oxtail-and-mushroom-tartine/
ReplyDeleteKate thought that it would be a great idea to use up leftover meat, which made me think of making different flavored crostini with leftover meats. Or a larger open faced sandwich. I'm not sure if it's your cup of tea, but thought I'd share :)