Our lunch from Sunday.
Because we get home late from church on Sunday's, I try to have lunch in the crock pot or in the oven before we leave early Sunday mornings.
But sometimes I fail.
This was one of those days.
Coming home with the cherubs in the car, I said, "I have grilled chicken already cooked at home. Do y'all want chicken with rice or a grilled chicken sandwich?"
Knowing their mutual disinterest with rice, I knew they'd vote for the sandwich.
The rest of the way home, my creative juiced were flowing.
The chicken had been marinated in a store-bought cilantro-lime marinade.
The Mr. had grilled it the night before.
With that flavor as the starting point, I went from there.
Here's what we created:
$10.00 Chicken Sandwich
Grilled chicken breasts, sliced extremely thin, across the grain
fabulous bread; I used a jalapeno cheddar from a local bakery
mayonnaise mixed with the squeeze cilantro stirred in (do this to taste)
leafy greens (I used spinach leaves)
thinly sliced queso fresco (white Mexican cheese)
thinly sliced tomato
thinly sliced purple onion
pickled jalapeno, chopped
Using a small amount of butter, toast one side of the bread of your choice.
To assemble the sandwich:
Smear the mayo/cilantro concoction on each side of the untoasted bread.
Layer the greens, pickled jalapeno (if desired), tomato, onion, and chicken. Top the chicken with thin slices of the cheese and place the top piece of bread over the cheese.
Admire your masterpiece!
Cut the sandwich in half, on the diagonal.
That's what they do in restaurants and then charge you $10.00 for the sandwich.
Enjoy your sandwich!