• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Chicken Sandwiches with Sundried Tomato Spread, Avocado, Caramelized Onions, and Spinach

Matt and I are in a habit of going grocery shopping everyday. At first, I hated this. I would make lists, try to plan ahead, and buy in bulk. Matt on the other hand, would casually suggest another trip to the store – for something we forgot, or something he just started craving, or something we didn’t even know we needed. Then he’ll wander the produce and meat aisles aimlessly, looking at sales and colors until – quite suddenly – he’ll stop at something. And that something becomes our dinner.

I hate to admit that not I love going to the store each day. We never throw food away because we bought too much, and we can decide each day what sounds good (or looks good). Plus, it’s a part of our day we enjoy together – before we even get into the kitchen. This morning Matt headed out to the store and brought a large package of thinly sliced chicken tenderloin and a bagful of all other kinds of goodies. We were starving, and dug in with the quickest thing we could make: sandwiches.

Chicken Sandwiches with Sundried Tomato Spread, Avocado, Caramelized Onions, and Spinach

Served 2.
Leftover Potential: Perfect for making just the amount you need, and the sundried tomato spread keeps very well.

thinly sliced chicken tenderloin
salt, as needed
pepper, as needed
flour, as needed
2 Tbsp olive oil

1 Tbsp olive oil
1/2 onion thinly sliced

1/2 cup sundried tomatoes
1 clove garlic, smashed
3-4 Tbsp olive oil
salt, as needed
pepper, as needed

avocado, sliced
spinach leaves
crusty bread, sliced

1. Season the chicken with salt and pepper. Dredge it through the flour. Heat the olive oil in a large saute pan over medium heat. Cook the chicken until it is golden brown on each side. Set aside.
2. Heat the olive oil in a medium saute pan over medium heat. Add the onions and saute until caramelized and dark brown.
3. Combine the sundried tomatoes, garlic, olive oil, salt, and pepper in a blender or food processor.
4. Spread the sundried tomato mixture across the bread. Add the chicken, onions, avocado slices, and spinach. Serve warm.


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One Response

  1. This sandwich looks so delicious and so easy to make. I was wondering if you would grant permission for me to use it (along with the picturs) on our website http://www.nzavocado.co.nz. We aim to show people how versatile the avocado is do this in part by having a recipe section on our website showing people they can do all sorts of things with this wonderful fruit.

    We would attribute to you and have a link back to your blog.

    I look forward to hearing from you.

    Regards,

    Midge Munro
    Communications Officer
    NZ Avocado Industry Council
    mmunro@nzavocado.co.nz

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