Previously I shared my recipe for baked tilapia. Today I’m going to share my recipe for open-faced sandwiches. This recipe is very flexible for obvious reasons.
Ingredients
1 8-oz chicken breast (serves two) 1 red bell pepper 1 yellow bell pepper 1 portabella mushroom 1 zucchini Fontina cheese, shredded 1 unsliced loaf of bread lemon juice cane syrup salt and pepper olive oil
Directions
Roast the bell peppers and slice them into strips. (If you don’t know how to roast peppers, consult a cookbook or ask.) While the peppers are roasting, slice the mushroom and zucchini and sauté them in olive oil. Set aside the vegetables for use later. Slice up the chicken and begin to sauté it in olive oil. When the surface of the chicken is no longer pink, add a half a cup of lemon juice, a tablespoon of cane syrup, and salt and pepper to taste. Cook until the chicken is done and the mixture has reduced into a glaze.
Using a good bread knife, cut two 1-inch slices off the loaf and lightly toast them. Place the slices on a broiler pan to begin assembling the sandwiches. The chicken should go on first followed by the vegetables. There will be vegetables left over. Sprinkle the cheese on top and place in the broiler until the cheese has completely melted.
Goes great with oven fries.
