Roasted Chicken Sandwich
Developed by Jack Achenbach, RDN, LD
As much as I cook the only thing I truly want to eat is a sandwich. It doesn't even have to be an elaborate sandwich with all the fixings. I'd be satisfied with just ham and cheese sandwich. But here's an elaborate sandwich! And I'm sad to say that I've already consumed it but maybe, just maybe, I'll make it again real soon. The best part about this gourmet, roasty, toasty, blessed creation isn't the aromatic basil pesto that mingles with the sweet tomato-onion jam or the steamed broccoli that provides just the right amount of moisture and crunch. Rather, it's the ease of it all. Make up a batch of jam and pesto for the week, roast off your thighs in advance, and all your left doing is steaming the broccolini and shoving this bad boy into the oven.
Prep Time: 35 minutes
Salt and pepper
French bread, toasted
Beef steak tomatoes
Salt and pepper
Roast Chicken: Toss chicken thighs in salt, pepper, paprika, and onion powder. Roast at 425F for 15-20 minutes.
Steam broccolini in salted water until for tender.
Basil Pesto: Combine all ingredients in a food processor and blend until smooth.
Tomato Jam: Heat oil in a sauce pot over high heat. Add onion and sauté until brown and caramelized. Add the tomatoes, garlic, salt, and pepper. Reduce the jam until the released water from the tomatoes has evaporated, stir occasionally to prevent burning. Reduce heat if needed.
Spread toasted French bread with basil pesto, top with roast chicken, broccolini, and tomato jam.
Use a thermometer to check the temperature of your chicken. Finished cooking temperature should be 165F.
Store ingredients separately in airtight containers and refrigerate.