Friday, October 29, 2010

The Squirrel Can Cook - Grilled Chicken Sandwich

If there is a quintessential American Food, it has to be the sandwich. I can say for sure, I’ve never done any research on it, but I would think that Americans probably eat more sandwiches and anybody else. The sandwich just seems to fit our “on the go” lifestyle better than just about any other cuisine.

Sandwiches, while being quick, easy, and convenient, don’t have to be plain or boring. Today we’re cooking a grilled chicken breast sandwich that is flavorful and far from ordinary.

Our ingredients are (per sandwich):
1 boneless, skinless chicken breast
1 small French baguette
1 thick slice of onion
¼ cup of shredded mozzarella cheese
Butter or margarine (I like Smart Balance)
Olive oil
Spices (I used McCormick’s Herb Chicken Seasoning, but, it seems that they don’t make that anymore. Therefore, I would recomend Basik’s Italian Table or Hunter Blends)

Cut a ¼ inch thick slice of onion and brush both sides with olive oil. Dry your chicken breast with a paper towel and brush with olive oil and liberally season with spices. Make sure to coat both sides.

Grill the chicken and the onion together on your George Foreman Grill for 9 minutes.

Slice your baguette lengthwise, spread with butter, and toast lightly.

Preheat your broiler. (I used the broiler in my toaster oven.) Put the bottom of your bun on a broiler pan. Put the grilled chicken breast on the bread and arrange the grilled onion on top of the chicken breast.

Top with ¼ cup of mozzarella cheese, and place under the broiler until the cheese is melted.

Put the top on your sandwich and enjoy! Each sandwich serves one.

The Squirrel shall not live by bread NUTS alone!

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