Tag Archives: Guest

Chicken Salad / Chickpea Salad Sandwich

GOOD EVENING little birds! We’re making chicken salad and its vegan counterpart, chickpea salad sandwiches. The Vicomtesse knew that the “recipe” for a chicken salad sandwich would be trivial, so I glanced at a few and put something together on my own with a heavy dose of flat-leaf parsely & yellow onion.

The star of the show was obviously the chicken. I wasn’t quite sure what chicken to buy, and I’m so so so pleased I ended up choosing boneless skinless chicken thighs from New Seasons. Y’all, I don’t know what love they massage the chickens with when they’re peckin’ around the henyard, but their chicken is so friggin’ delicious that I’m pretty sure they must. I didn’t want to deal with the cooking time of bones nor the discarded fat, but I knew I wanted the flavor of awesome chicken thighs instead of the stupid, overinflated, medically-specious chicken breasts.

At Luc Lac, the Vietnamese restaurant and lunch bar that gets great press around here, they serve a chicken salad that they shred instead of chop, and I thought the texture was terrific, so I did that here too:

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Isn’t that gorgeous?  So, three spatchcocked, boneless, skinless chicken thighs, cooked at 375F for 40m, scored, salted & peppered in a glass dish with just a little bit of oil.  Then I shredded it, and added about half a cup of shredded parsely & about the same of preeeetty finely chopped yellow onion, and a little less than a tablespoon of Best Foods mayo (the only mayonnaise, by the way.  the only mayonnaise.  the only mayonnaise.).

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I waffled a bit then on a few things, first, mayo on the sandwich even though it’s in the mix?  Ended up going with a thin layer on either slice which ended up being the right decision.  The other was whether or not to add salad greens & we ended up nixing ’em.  LOOK HOW PRETTY:

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OH HELLO THERE, THE VICOMTESSE LEFT HER KEYBOARD ON CAPS LOCK AND NOW I AM GOING TO TALK ABOUT CHICKPEA SALAD.  Sorry but I cannot resist a good capslocktunity.  Shut up, it is too a thing!

For this very tasty chickpea salad, I used [Smitten Kitchen’s recipe](http://smittenkitchen.com/blog/2009/01/smashed-chickpea-salad/)!  We love Smitten Kitchen around these parts.  Buy her book, it is great! In essence the recipe calls for a can of ‘bonzos, some thinly sliced black olives (we used Kalamata, the workhorse of the black olive world), some red onion diced finely, lemon zest and lemon juice, and parsley.  Smush it a little bit and add a couple of “glugs” of olive oil.

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I followed the SK recipe to the letter EXCEPT that I doubled the amount of olives and quadrupled (!!!! [one for each uple!]) the amount of onion.  (The original recipe calls for 1 tablespoon of onion which is just madness.)

We added some tasty roasted red peppers and a schmear of hummus to trusty Dave’s Killer Bread, and that’s about that!

This sandwich was a VERY GOOD everyday sandwich.

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I spent roughly $16 for all ingredients including the loaf of bread and red peppers, and we made three sandwiches and there is an ample amount left over for more sandwiches.  You easily could get a bunch of weekday lunches out of this.  (And, I know we are a sandwich blog, so shhh…don’t tell anyone I’m telling you this, but…you could also put this on a….salad, like one made out of lettuce.)

WHAT? NO, I WASN’T TALKING ABOUT SALAD.

Anywho, delicious, nutritious, economical – I’m a fan.

Do you immediately want another of th(is/ese) sandwich(es)?

We each had two servings :}

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The Bacon, Egg, and Cheese Sandwich

Once again, we have filled the hallowed halls of Her Eminence’s manor with the glimmering aroma of bacon grease in the pursuit of the perfect bacon, egg, and cheese sandwich (hereinafter BEC).

Also, special treat(!), Her Eminence’s Mother is visiting (hereinafter HEM) and generously lent her tastebuds to this noble experiment.

(We could not wait to take a proper picture of the completed sandwich.)

Predictions: 

This was a hotly anticipated sandwich.  We were all very hungry.

Preparation:

There are many different ways to prepare a BEC, but we went basic with high-quality ingredients (no Kraft singles for us!).

Fry some bacon.

After frying the bacon (hooray!), prepare your cheese.  We used Tillamook Extra Sharp Cheddar.  We grated it for extra meltability and toasted it with a pub bun.

Finally, fry an egg in your leftover bacon grease.

Assemble and consume with your preferred hot sauce (we used Sriracha and Frank’s Red Hot respectively).

Impressions:

V: Well.  It was excellent cheese, barely-cooked bacon, and a goddamn egg.  It was everything I hoped, and expected.  The bun was the surprise delight – as HEM put it, it was both crispy and soft.  I have no doubt that there are all manner of terrible ingredients in the buns, but they were absolutely perfect for the sandwich.  It was delicious.

E: This completely made up for the lackluster Bacon Sandwich from last time.  I think cheese has once again proved itself to be essential.  Good job, cheese! Tilliamook Extra Sharp Cheddar is highly recommended.  I used Whole Foods Bacon which was not the best option, it was too thin and didn’t cook very evenly.  However, it was still bacon so I ate it.  This sandwich was everything I hoped for.

HEM:  I’ve tasted many BECs in my time, but this one exceeded my expectations.  But I may be a little bit biased, due to love of my daughter.

Final Question: Do you immediately want to eat another of this sandwich?

V: I do. I do. I do.

E: Yes, and I probably will.

HEM: Yes, absolutely [ed note: HEM eats like a bird and did not actually finish her BEC, so the Vicomtesse and I swiftly came to her aid.]