I consider myself the Earl(ess) of Sandwich—my love of sandwiches runs quite deep, as there are endless selections of meats, cheeses, vegetables, and spreads, all to put between two slices of crusty bread of your choosing.
Oh? What’s that you have in your fridge? Cheese? Roasted red peppers? Caramelized onions? Peach preserves? Leftover turkey from Thanksgiving dinner? Kale pesto? Slap that between two slices of white, wheat, rye, or whatever bread you have and call it a day. See how easy that is? Sandwich. Boom.
One of my favorite (and easiest) sandwiches involves the balance of sweet and savory, with chicken breast, melty fontina cheese, fig preserves, and peppery arugula. It’s magical.
Sandwich of Chicken Breast/Fontina/Fig/Arugula
1 thinly sliced chicken cutlet, sautéed, roasted, or baked
1/2 cup shredded fontina cheese
3 tablespoons fig preserves
1 cup fresh arugula
2 slices crusty pullman’s loaf
Extra Virgin Olive Oil
On one slice of bread, spread fig preserves. Layer with cheese, arugula, and chicken, and top with remaining slice of bread. In a skillet over a low flame, heat 2-3 tablespoons of olive oil. Add sandwich, cover with lid, and cook for five minutes or until first side gets golden brown. Flip while adding more olive oil to the pan, and cook for another five minutes. Once cooled, cut and serve.