As a lazy and constantly-hungry being, I often find myself wanting to eat but not wanting to really cook. Slaved by the grunt of my stomach I need to act fast and the only answer to this extreme situation, is The Sandwich.
Throughout time I have created all kinds of sandwiches so I decided to create a serie called the FeelGood sandwishes. I do want to warn you, the mix of ingredients in these sandwiches can be quite unappropriate to say the least, so "âmes sensibles s'abstenir"
#1: The Roasted
PREP TIME: 20 mins Estimated cost: 4€ Serves: 1
INGREDIENTS
Sourdough bread & butter
Chicken & Soy sauce
Roasted egg-plant & Roasted garlic
Red pesto
Brie
Jalapenos (optional)
INSTRUCTIONS
1) Grill 2 thick slices of bread in a pan with some butter. Any discent sandwich that claims to belong to the grown-ups' table has had its bread slices toasted with butter in a pan! There is really no way around it..
2) Cut 1 eggplant in half, make holes in the skin with a fork and put it in the oven (skin out). When the egg plant is ready its skin should be black and wrinckly. (just check your oven every now and then) 3) Throw 1 head of garlic in the oven just as it is. You can cut the top and massage the head with olive oil but I don't see a real difference in the end result. 4) Not mandatory: Get your chicken breast and try to get it to a somehow flat shape. I usually put some plastic foil on top of it and hammer it with a pan. 5) Put your chicken breat in a pan with some olive oil. When the skin starts browning, add 1 shot of soy sauce. Flip until all the breast is fully coated. Once it's done, put the chicken aside and shread it. 6) When the eggplant is ready, just scoop out the meat with a spoon. For the garlic, just squeeze the meat out in a glass and use it as a marmelade. (Photos to come) 7) Ready to assemble! Spread the roasted garlic & the red pesto (I bought it at the store, because fresh basile is quiet expensive) on both breads. Add the roasted eggplant, the chicken, the jalapenos & some slices of brie. Serve with some extra red pesto on the side.