Saturday, May 21, 2011
Pesto & Mushroom Chicken Sandwich
When I was making this sandwich yesterday, one of my roommates walked by our kitchen and asked what I was making. When I replied, "Just a sandwich," she laughed, claiming that I never make normal sandwiches, only "gourmet sandwiches." Well, that's not entirely true... I enjoy a traditional PB&J every now and then. But when my fridge is full and I have time on my hands, I try to channel my inner-Panera and be creative. Most of these creations are pretty tasty, but every once and a while I stumble upon a fabulous combination of ingredients, and I just have to blog the result.
1 Tbsp olive oil
1/4 cup sliced baby bella mushrooms
1/4 cup shredded chicken (I used leftover dark meat from a rotisserie chicken.)
Splash of chicken broth (about 2 Tbsp)
Pinch of crushed saffron
Salt and Pepper to taste
1 oz. mozzarella, shredded
1 tablespoon pesto (I used Giada's basil pesto)
1/2 Roma tomato, thinly sliced
2 slices of bread, toasted (I used Nature's Own Multigrain)
Heat olive oil and mushrooms in a small sauté pan on medium heat.
Once the mushrooms start to become tender, add the chicken and a splash of chicken broth to keep the mixture moist.
Once the broth begins to evaporate, turn the heat down to low. Then, add the pinch of saffron (not more than a pinch!) and a bit of salt and pepper. Form the mixture into a sandwich-sized rectangle...
...and sprinkle on the cheese!
While that's melting, slice your tomatoes and spread pesto on once slice of toasted bread.
Using a spatula, move the cheesy chicken and mushroom mixture to the second slice of bread.
...and you're ready to eat! See that didn't take so long, and it's way better than PB&J. :)
Sending you love (gourmet-style) from my kitchen.